Cheesy Chicken Taco Rice One-Pan Skillet | CookOS

Cheesy Chicken Taco Rice

Name: Cheesy Chicken Taco Rice One-Pan Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 lb chicken breast, cut into bite-sized pieces; 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 (10 oz) can diced tomatoes with green chiles; 1 (15 oz) can tomato sauce; 1 tbsp minced garlic; 1 cup long-grain white rice, rinsed; 1.5 cups chicken broth; 2 cups shredded Mexican cheese blend; 1 tsp dried cilantro, for garnish; Sour cream, for serving; Taco sauce, for serving; Tortilla chips, for serving

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.

🌍Tex-Mex 🏷️Cheesy chicken rice 🏷️One-pan meal 🏷️Skillet dinner 🏷️Weeknight dinner Comfort food

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

1 tbsp olive oil
1 lb chicken breast, cut into bite-sized pieces
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 (10 oz) can diced tomatoes with green chiles
1 (15 oz) can tomato sauce
1 tbsp minced garlic
1 cup long-grain white rice, rinsed
1.5 cups chicken broth
2 cups shredded Mexican cheese blend
1 tsp dried cilantro, for garnishoptional
Sour cream, for servingoptional
Taco sauce, for servingoptional
Tortilla chips, for servingoptional

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Instructions

1
Heat olive oil in a large, oven-safe skillet over medium-high heat.
2
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.
3
Add the can of diced tomatoes with green chiles, tomato sauce, and minced garlic. Stir to combine.
4
Stir in the rinsed rice and chicken broth.
5
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.
6
Remove the lid and fluff the rice with a spatula.
7
Sprinkle the shredded cheese evenly over the top.
8
Place the skillet in the oven or under the broiler for 2-3 minutes, just until the cheese is melted and bubbly.
9
Remove from the oven and garnish with dried cilantro, if desired.
10
Serve warm with tortilla chips, a dollop of sour cream, and a drizzle of taco sauce.

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Tips & Notes

Pro tips

Cut chicken into uniform bite-sized pieces so they cook evenly in the same time as the rice.
Toast the spice blend (chili powder, cumin, paprika, garlic powder, onion powder, oregano) with the raw chicken for 1-2 minutes before adding liquids to bloom flavors and prevent raw spice taste.
Avoid stirring too frequently once rice is simmering; stir only once halfway through to prevent rice from breaking down and becoming mushy.
Add cheese in the last 2-3 minutes of cooking off-heat or on low so it melts evenly without browning or separating.

Substitutions

Diced tomatoes with green chiles → 1 can diced tomatoes + 1 can drained diced green chiles (more control over spice level)
Chicken breast → Ground chicken (reduce cook time to 5-7 minutes; stir to break up clumps)
Olive oil → Avocado oil or neutral vegetable oil
Dried oregano → 1 tsp fresh oregano or 1/2 tsp Italian seasoning

Storage & make-ahead

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.

Equipment

12-inch skillet or Dutch oven with a lid

Common Questions

Can I use chicken thighs instead of chicken breast?

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.

What type of rice works best?

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).

Can I make this ahead?

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.