Cheesy Chicken Taco Rice
Cheesy Chicken Taco Rice is a one-pan Tex-Mex skillet that simmers tender chicken and rice in a savory tomato sauce, then finishes with melted cheese for a satisfying weeknight meal.
Cheesy Chicken Taco Rice is a one-pan Tex-Mex skillet that simmers tender chicken and rice in a savory tomato sauce, then finishes with melted cheese for a satisfying weeknight meal.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Add the chicken to the skillet and season with chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Cook until the chicken is browned.
Add the can of diced tomatoes with green chiles, tomato sauce, and minced garlic. Stir to combine.
Stir in the rinsed rice and chicken broth.
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
Remove the lid and fluff the rice with a spatula.
Sprinkle the shredded cheese evenly over the top.
Place the skillet in the oven or under the broiler for 2-3 minutes, just until the cheese is melted and bubbly.
Remove from the oven and garnish with dried cilantro, if desired.
Serve warm with tortilla chips, a dollop of sour cream, and a drizzle of taco sauce.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat on the stovetop over medium heat with a splash of water, stirring occasionally, until warmed through. Cheese may separate slightly upon reheating; stir in a touch of milk to restore creaminess if desired.
12-inch skillet or Dutch oven with a lid
Yes. Thighs will take slightly longer to cook (4-5 minutes vs. 3-4 minutes) and offer more flavor and tenderness due to higher fat content.
Long-grain white rice or jasmine rice work well. Brown rice can be used but requires additional liquid and longer cooking time (about 35-40 minutes instead of 20).
Yes. Prepare through the simmering stage, cool, refrigerate up to 3 days, then reheat on the stovetop with a splash of water and top with fresh cheese before serving.
Monterey Jack, Mexican blend, or sharp cheddar all melt smoothly. Avoid pre-shredded varieties if possible, as they contain anti-caking agents.
The rice should be tender and the liquid mostly absorbed. Pierce a grain with your fingernail—it should break easily without a hard center.
