Name: Cheesy Chicken Taco Rice with Southwest Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwest
Ingredients: 450 g boneless, skinless chicken breast, cut into bite-sized cubes; 1 tablespoon olive oil; 0.5 teaspoon fine sea salt; 0.5 teaspoon ground black pepper; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried cilantro; 1 tablespoon garlic, minced; 1 can (284 g) diced tomatoes with green chilies, undrained; 1 can (227 g) tomato sauce; 355 ml chicken broth; 195 g long grain white rice, uncooked and rinsed; 170 g Colby Jack cheese, shredded; Sour cream, for serving; Fresh cilantro, for serving; Southwest ranch sauce, for serving

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This cheesy chicken taco rice is a comforting one-pan meal packed with bold Southwest flavors. Tender chicken, fluffy rice, zesty tomatoes, and warm spices cook together into a rich, satisfying dish, finished with melted cheese and creamy toppings that make every bite hearty and delicious.

Why You’ll Love This Recipe

This recipe is perfect for busy days when you want something filling without spending hours in the kitchen. Everything cooks in a single pan, which means less cleanup and more flavor. The combination of seasoned chicken, cheesy rice, and creamy toppings makes it a crowd-pleasing meal that works just as well for family dinners as it does for casual gatherings. It is easy to customize, reheats well, and delivers bold taste with simple pantry ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breast, 450 g, boneless and skinless, cut into bite-sized cubes
Olive oil, 1 tablespoon
Fine sea salt, 0.5 teaspoon
Ground black pepper, 0.5 teaspoon
Chili powder, 2 teaspoons
Ground cumin, 1 teaspoon
Dried cilantro, 1 teaspoon
Garlic, minced, 1 tablespoon
Diced tomatoes with green chilies, 284 g can, undrained
Tomato sauce, 227 g can
Chicken broth, 355 ml
Long grain white rice, 195 g, uncooked and rinsed
Colby Jack cheese, 170 g, shredded
Sour cream, for serving
Fresh cilantro, for serving
Southwest ranch sauce, for serving

Directions

Heat the olive oil in a large deep skillet over medium-high heat. Add the diced chicken breast and season with salt, black pepper, chili powder, cumin, and dried cilantro. Cook the chicken for 6 to 8 minutes, stirring occasionally, until it is fully cooked and lightly golden on all sides.

Add the minced garlic to the skillet and stir for about 1 minute until fragrant. Pour in the undrained diced tomatoes with green chilies, tomato sauce, chicken broth, and the rinsed white rice. Stir everything together well, making sure the rice is evenly distributed.

Cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Let the mixture simmer for 15 to 20 minutes, stirring once halfway through, until the rice is tender and most of the liquid has been absorbed.

Reduce the heat to low and sprinkle the shredded Colby Jack cheese evenly over the top. Cover again and let the cheese melt for about 2 minutes. Remove from heat once the cheese is fully melted.

Serve hot, topped with sour cream, fresh cilantro, and a drizzle of Southwest ranch sauce as desired.

Servings and timing

This recipe makes 4 generous servings.
Preparation time is about 15 minutes.
Cooking time is about 25 minutes.
Total time from start to finish is approximately 40 minutes.

Variations

You can use chicken thighs instead of chicken breast for a juicier result. For a milder version, choose diced tomatoes without green chilies. If you prefer extra heat, add a pinch of cayenne pepper or chopped jalapeño. The cheese can be swapped with a blend of cheddar and Monterey Jack if needed.

Storage/Reheating

Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4 days. To reheat, add a small splash of water or broth and warm in the microwave or on the stovetop over low heat, stirring occasionally. This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare it in advance and store it in the refrigerator. Reheat gently and add fresh toppings just before serving.

Can I use brown rice instead of white rice?

Yes, but brown rice will need extra liquid and a longer cooking time to become tender.

What can I use instead of Southwest ranch?

You can use plain ranch dressing or a homemade yogurt-based sauce with mild spices.

How do I keep the rice from becoming mushy?

Make sure to measure the liquid accurately and avoid overcooking once the rice is tender.

Is this dish spicy?

It has mild heat from the chili powder and tomatoes with green chilies, but it is easy to adjust to your preference.

Can I add vegetables to this dish?

Yes, bell peppers, corn, or onions can be added when cooking the chicken.

Does this recipe work for meal prep?

Yes, it reheats well and keeps its flavor, making it ideal for meal prep.

Can I cook this in a pot instead of a skillet?

Yes, any wide pot with a tight-fitting lid will work as long as heat is evenly distributed.

What type of rice works best?

Long grain white rice works best for a fluffy texture and even cooking.

Can I make it creamier?

You can stir in a few tablespoons of sour cream or a splash of cream just before serving for extra richness.

Conclusion

Cheesy chicken taco rice is a comforting, flavor-packed meal that brings together tender chicken, seasoned rice, and creamy toppings in one easy dish. With simple ingredients and minimal cleanup, it is a reliable recipe for busy nights and relaxed family dinners alike.