Cheesy Chicken Taco Rice

Name: Cheesy Chicken Taco Rice (One-Pan)
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

Cheesy chicken taco rice is a one-pan, 30-minute meal that combines seasoned diced chicken breast, rice, diced tomatoes with green chiles, and a melted cheese topping. It's a budget-friendly, minimal-cleanup dinner that delivers Mexican-inspired flavor in under half an hour.

🌍Mexican-inspired 🏷️Chicken and rice 🏷️Skillet meal 🏷️One-pan dinner 🏷️Taco rice Cheesy chicken

🏷️

-0:00

cookinginthemidwestonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

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 garnishoptional
Sour cream, for servingoptional
Taco sauce, for servingoptional
Tortilla chips, for servingoptional

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Instructions

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.

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Tips & Notes

Pro tips

Dice chicken into uniform ½-inch pieces so it cooks evenly in 5–7 minutes without overcooking the edges.
Toast the spice blend (chili powder, cumin, paprika, garlic and onion powder, oregano) for 30 seconds in the hot pan before adding liquid to deepen flavor.
Use undrained canned diced tomatoes with green chiles to add moisture and prevent the rice from drying out; do not rinse.
Distribute cheese evenly over the top and cover the pan for 2–3 minutes so it melts completely rather than scattering it before cooking.

Substitutions

Diced chicken breast → ground turkey (no change in cooking time)
Chili powder → 2 tsp ground cumin + 1 tsp smoked paprika (richer depth)
Cheddar cheese → Pepper Jack cheese (adds mild heat)
Olive oil → butter (yields slightly richer flavor, same cooking time)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat with a splash of water until warmed through; cheese may separate slightly upon reheating but will blend back in with stirring.

Common Questions

Can I make this recipe ahead of time?

Yes. Prepare the dish through cooking the rice, cool completely, refrigerate in an airtight container for up to 3 days, then reheat on the stovetop over medium heat with a splash of water until warmed through. Add cheese topping after reheating.

What type of rice works best for this recipe?

Long-grain white rice or jasmine rice works best and cooks in about 15–18 minutes. Avoid sticky rice varieties, which will make the dish mushy.

Can I use ground chicken instead of chicken breast?

Yes. Ground chicken will cook faster (about 5–7 minutes) and creates a more uniform texture, though diced chicken breast stays slightly firmer and more recognizable in the finished dish.

How do I know when the chicken is fully cooked?

Chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer, or when the pieces are opaque throughout with no pink inside.

What cheese melts best for this recipe?

Cheddar, Monterey Jack, or a Mexican blend cheese all melt smoothly and complement the taco seasoning. Avoid pre-shredded varieties when possible, as they contain anti-caking agents that can cause clumping.