Name: Cheesy Chicken Taco Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 tbsp olive oil; 1 lb chicken breast, diced; 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1 (10 oz) can diced tomatoes with green chiles, undrained; 1 (8 oz) can tomato sauce; 1 tbsp minced garlic; 1 cup long-grain white rice, rinsed; 1.5 cups chicken broth; 2 cups shredded Colby Jack cheese; 2 tbsp chopped fresh cilantro, for garnish; Sour cream, for serving; Taco sauce, for serving; Tortilla chips, for serving

1

Heat oil in a large, oven-safe skillet over medium-high heat.

2

Add the diced chicken to the skillet and season with chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Cook, stirring occasionally, until the chicken is browned and cooked through.

3

Stir in the can of diced tomatoes with green chiles, tomato sauce, and minced garlic.

4

Add the rinsed rice and chicken broth to the skillet and stir everything together to combine.

5

Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

6

Preheat your oven's broiler.

7

Uncover the skillet and fluff the rice with a fork.

8

Sprinkle the shredded cheese evenly over the top.

9

Place the skillet in the oven and broil for 2-3 minutes, just until the cheese is melted and bubbly.

10

Carefully remove the skillet from the oven. Garnish with fresh cilantro, if desired.

11

Serve warm with tortilla chips, a dollop of sour cream, and a drizzle of taco sauce.

Cheesy Chicken Taco Rice

Ingredients

18 Ingredients

Instructions

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