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Cheesy Chicken Taco Rice Recipe

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★★★★★

4.9 from 595 reviews

A flavorful and comforting one-pot Cheesy Chicken Taco Rice combining tender chicken, seasoned vegetables, spices, and rice simmered together with beans, corn, and green chiles, then topped with a luscious blend of cheeses and cream cheese for a creamy, cheesy finish. Perfect for an easy weeknight dinner with a Tex-Mex twist.

Ingredients

Scale

Protein and Vegetables

  • 1 lb boneless, skinless chicken thighs or breasts, diced
  • 1 medium onion, diced
  • 1 bell pepper, diced (any color)
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 can (4 oz) diced green chiles
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Seasonings and Oils

  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)

Grains and Liquids

  • 1 1/2 cups long-grain white rice (jasmine or basmati work great)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 1/2 cups chicken broth

Cheeses

  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup cream cheese, softened

Optional Garnishes

  • Sour cream for serving
  • Hot sauce (optional)
  • Sliced jalapeños for the brave souls

Instructions

  1. Chicken Time: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season diced chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Remove chicken to a plate and set aside.
  2. Veggie Foundation: In the same pot, add diced onion and bell pepper without cleaning the pot to retain flavorful browned bits. Sauté for 4-5 minutes until softened and slightly caramelized. Add minced garlic and cook for another minute until fragrant.
  3. Spice It Up: Stir in taco seasoning, ground cumin, smoked paprika, and cayenne pepper if using. Cook for about 1 minute to activate the spices and coat the vegetables.
  4. Rice and Sauce: Add rice to the pot and stir to coat it thoroughly with the spiced vegetable mixture. Pour in drained diced tomatoes and chicken broth. Then stir in black beans, frozen corn, and diced green chiles. Bring the mixture to a boil.
  5. Simmer and Wait: Reduce heat to low, cover the pot, and let simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid frequently to keep the steam inside. Add the cooked chicken back in during the last 5 minutes to heat through.
  6. Cheese Heaven: Remove the pot from heat and let it rest uncovered for 5 minutes. Stir in the softened cream cheese until melted, then gradually fold in shredded cheddar and Monterey Jack cheeses until fully melted and creamy. If the mixture seems too thick, add a splash more chicken broth to loosen it.
  7. Serve: Garnish with chopped cilantro, sliced green onions, lime wedges, sour cream, hot sauce, and jalapeños as desired for extra flavor and a little heat.

Notes

  • Use chicken thighs for juicier, more flavorful results, but breasts work well if preferred.
  • Do not skip draining the canned tomatoes and beans to avoid excess liquid diluting the dish.
  • Cover the pot tightly during simmering to ensure rice cooks evenly with steam.
  • Adjust cayenne pepper and jalapeños according to your spice tolerance.
  • Leftovers store well and taste great reheated, making this recipe ideal for meal prep.

Keywords: cheesy chicken taco rice, one pot taco rice, Tex-Mex rice recipe, cheesy chicken rice skillet, quick taco rice dinner

Find it online: https://servedbynora.com/cheesy-chicken-taco-rice-recipe/