There’s something magical about a one-skillet meal that brings together bold Mexican flavors with creamy, melted cheese. I first made this Cheesy Chicken Taco Rice on a hectic Tuesday evening when I needed dinner on the table fast but still wanted something my family would actually get excited about. The result? A complete meal that had everyone coming back for seconds, and I only dirtied one pan in the process.
This dish reminds me of Spanish rice and tacos having a delicious baby, then getting smothered in gooey cheese. It’s become my go-to recipe when I’m craving comfort food without the fuss of multiple pots and pans.
Why You’ll Love This Recipe
It’s seriously easy. Everything cooks together in one skillet, which means minimal cleanup and maximum flavor. The rice absorbs all those spicy, savory juices while the chicken stays tender and perfectly seasoned.
Weeknight dinners just got simpler. From start to finish, you’re looking at about 35 minutes. That’s faster than ordering takeout and infinitely more satisfying. Plus, you probably have most of these ingredients sitting in your pantry right now.
Customization is endless. Whether you like things mild or want to crank up the heat, this recipe adapts beautifully. Add more spice, switch up the cheese, or throw in some black beans—it works every time.
Kids actually eat it. The cheesy top layer is like a golden blanket of deliciousness that even picky eaters can’t resist. Meanwhile, you can feel good knowing they’re getting protein, vegetables, and whole grains in one complete meal.
What You’ll Need
Main Components
Protein
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
Oils and Fats
- 2 tablespoons extra virgin olive oil
Spices and Seasonings
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 2 cloves garlic, minced
Canned Goods
- 1 can (10 ounces) Rotel tomatoes with green chilies, undrained
- 0.5 cup tomato sauce
Liquids
- 2 cups low sodium chicken broth
Grains
- 1 cup uncooked long grain white rice, rinsed
Dairy
- 1.5 cups shredded Colby Jack cheese
- Sour cream for serving, as desired
Produce
- Fresh cilantro leaves for garnish
Condiments
- Southwest Ranch sauce for serving
How to Make Cheesy Chicken Taco Rice
Cooking the Chicken
Start by heating your olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your cubed chicken along with the salt, pepper, chili powder, cumin, and dried cilantro. Stir frequently for 5 to 8 minutes until the chicken develops a golden exterior and cooks through completely. The spices will become fragrant and coat every piece beautifully.
Building the Base
Pour in the undrained Rotel tomatoes, tomato sauce, minced garlic, chicken broth, and rinsed uncooked rice. Give everything a thorough stir to combine, making sure the rice settles beneath the liquid. This step is crucial—you want every grain submerged so it cooks evenly and absorbs all those incredible flavors.
The Simmer
Cover your skillet tightly and reduce the heat to medium-low. Let everything simmer gently for 15 to 20 minutes. After about 10 minutes, give it a quick stir to prevent any sticking at the bottom. Continue cooking until the rice has absorbed most of the liquid and becomes tender. You’ll know it’s ready when the grains are fluffy and the liquid has mostly disappeared.
The Cheese Finale
Remove the skillet from heat and uncover it. Evenly sprinkle that gorgeous shredded Colby Jack cheese across the top. The residual heat will melt it into a creamy layer, but if you want it extra bubbly and golden, pop it under the broiler for 2 to 3 minutes. Watch it carefully though—cheese goes from perfect to burnt in seconds!
Serving Suggestions
Spoon generous portions onto plates and create a toppings bar for everyone to customize their bowl. A dollop of cool sour cream balances the spice perfectly, while fresh cilantro adds brightness and color. Drizzle some Southwest Ranch sauce over everything for an extra creamy kick.
Serve this alongside crunchy tortilla chips for scooping—it’s like built-in utensils that you can eat! Alternatively, warm flour tortillas make excellent vehicles for wrapping up the cheesy rice mixture. A simple side salad with lime vinaigrette cuts through the richness and rounds out the meal beautifully.
Recipe Variations
Vegetarian Version: Skip the chicken entirely and add a can of black beans plus a can of corn. You’ll get plenty of protein and a sweet contrast to the spicy tomatoes.
Heat Seekers: Swap regular Rotel for the hot version, or dice up a fresh jalapeño to cook with the chicken. A pinch of cayenne pepper in the spice mix will also amp things up nicely.
Protein Swap: Ground beef or turkey works wonderfully here. Brown it the same way you would the chicken, breaking it up as it cooks. Leftover rotisserie chicken is another time-saving option—just shred it and add it when you pour in the liquids.
Cheese Options: Try pepper jack for extra heat, sharp cheddar for a bolder flavor, or a Mexican blend for authenticity. Queso fresco crumbled on top at the end adds a nice tangy finish.
Rice Alternatives: Brown rice gives you more fiber and a nuttier taste. Just remember to extend the cooking time by about 10 minutes and add an extra half cup of broth since brown rice needs more liquid.
Make-Ahead Tips
This dish is a meal prep champion. Cook the entire recipe as directed, then portion it into airtight containers. It’ll stay fresh in the refrigerator for up to three days. When reheating, add a splash of chicken broth to restore moisture—the rice tends to absorb liquid as it sits.
You can also prep the chicken and spice mixture ahead of time. Cut and season your chicken cubes, then store them in the fridge for up to 24 hours before cooking. Measure out your spices into a small bowl so everything’s ready to go when dinner time hits.
For freezing, let the cooked dish cool completely before transferring to freezer-safe containers. It’ll keep for up to two months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth as needed.
Notes
Rice Preparation: Rinsing your rice before cooking is non-negotiable if you want fluffy, separate grains instead of a gummy mess. Just place it in a fine-mesh strainer and run cold water over it until the water runs clear.
Seasoning Check: Always taste and adjust your seasonings before adding the cheese. Once that cheesy blanket goes on, it’s harder to incorporate more spices evenly. This is your chance to make it perfectly suited to your taste buds.
Skillet Size: Use a large skillet with a lid—at least 12 inches in diameter. You need enough space for the rice to spread out and cook evenly. If your skillet is too small, the rice on top won’t cook through properly.
Liquid Absorption: Different brands of rice can absorb liquid at slightly different rates. If your rice seems done but there’s still liquid in the pan, just remove the lid and let it cook for a few extra minutes. Conversely, if it’s looking dry before the rice is tender, add a quarter cup of broth.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work beautifully and actually stay juicier during cooking. Cut them into similar-sized cubes and follow the recipe exactly as written. Bone-in thighs are also an option, though you’ll need to extend the cooking time by about 10 minutes to ensure they’re cooked through.
What if I don’t have Rotel tomatoes?
No problem—use a regular can of diced tomatoes plus a small can of diced green chilies. You can also substitute with fresh tomatoes and a couple of chopped jalapeños if you prefer. Just make sure you’re adding about the same total volume of tomato product.
How do I know when the rice is done?
The rice is ready when the grains are tender with no hard centers, and most of the liquid has been absorbed. If you’re unsure, taste a spoonful. It should be soft and fluffy, not crunchy or mushy. The texture should resemble perfectly cooked restaurant-style Mexican rice.
Can I make this in an Instant Pot?
Yes! Use the sauté function to cook the chicken first, then add all the remaining ingredients except the cheese. Seal the lid and cook on high pressure for 10 minutes with a natural release for 5 minutes. Quick release any remaining pressure, stir, then add the cheese and let it melt.
Why is my rice mushy?
This usually happens when there’s too much liquid or the heat is too high during simmering. Make sure you’re measuring your broth accurately and keeping the heat at a gentle simmer, not a rolling boil. Also, avoid stirring too frequently—once after 10 minutes is enough.
What’s the best way to reheat leftovers?
The stovetop method works best. Place your leftovers in a skillet with a couple tablespoons of chicken broth or water. Cover and heat over medium-low, stirring occasionally, until warmed through. The microwave works in a pinch—just add a splash of liquid and cover with a damp paper towel to prevent drying out.