Cheesy Chicken Taco Rice
A comforting and easy one-pot dish featuring tender chicken, vibrant vegetables, and melty cheese, perfect for busy weeknights or family gatherings.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken thighs or breasts, diced provides protein and texture
- 2 tbsp olive oil adds moisture and flavor
- 1 medium onion, diced offers aroma and sweetness
- 1 large bell pepper, diced brings color and crunch
- 3 cloves garlic, minced enhances flavor
- 2 tbsp taco seasoning store-bought or homemade; adds a savory spice mix
- 1 tsp ground cumin provides warmth
- 1/2 tsp smoked paprika adds smokiness
- 1/4 tsp cayenne pepper optional; adds heat
- 1 1/2 cups long-grain white rice jasmine or basmati work great; serves as the base
- 14.5 oz canned diced tomatoes, drained adds moisture and tang
- 2 1/2 cups chicken broth infuses flavor and moisture
- 15 oz black beans, drained and rinsed offers protein and fiber
- 1 cup frozen corn kernels adds sweetness and texture
- 4 oz canned diced green chiles offers mild heat
- 2 cups sharp cheddar cheese, shredded provides a rich, cheesy flavor
- 1 cup Monterey Jack cheese, shredded adds creaminess
- 1/4 cup cream cheese, softened enhances creaminess
- 1/4 cup fresh cilantro, chopped for garnish and freshness
- 2 green onions sliced adds a fresh crunch
- 1 lime cut into wedges for a zesty finish
- Sour cream for serving adds creaminess
- Hot sauce (optional) for extra heat
- Sliced jalapeños for the brave souls adds heat and crunch
Instructions
Cooking
- Begin by heating the olive oil in a large skillet or pot over medium heat. Once the oil shimmers, carefully add the diced chicken, seasoning it with a bit of salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until the pieces are golden and no longer pink in the center.
- Once the chicken is fully cooked, add the diced onion and bell pepper to the skillet. Stir everything together and cook for another 3-5 minutes until the vegetables soften.
- Stir in the minced garlic, taco seasoning, ground cumin, smoked paprika, and cayenne pepper if using. Mix well and allow the spices to toast for about 1 minute.
- Add the long-grain white rice and stir it in to coat the rice with the oil and spices.
- Pour in the drained diced tomatoes and chicken broth. Stir to combine, ensuring the rice is submerged.
- Bring everything to a gentle simmer and cover the skillet. Cook for about 15 minutes, or until the rice is tender.
- Once the rice is ready, stir in the black beans, frozen corn, and diced green chiles. Mix thoroughly to combine.
- Reduce the heat to low and fold in the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese.
- Remove from heat, garnish with fresh cilantro and sliced green onions, and serve hot with lime wedges.
- Optional toppings include sour cream, hot sauce, or sliced jalapeños.
Notes
Leftover Cheesy Chicken Taco Rice can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Reheat thoroughly before serving.