Chicken Taco Rice
Chicken Taco Rice is made with bites of chicken, taco seasoning, salsa, and melty cheese. A one pan, family friendly dinner in only 35 minutes!
A Quick One Pan Dinner Recipe
If you’ve been around and tried my Taco Rice recipe, you know this Chicken Taco Rice recipe is going to be great. This recipe was inspired by the original one that used ground beef. Since everyone wanted one with a chicken option, I tweaked that recipe a bit and made this one with chicken breast. Chicken Taco Rice is full of flavor, comes together quickly, can be customized easily, and is a meal in itself!
Frequently Asked Questions
This would be excellent with a can of drained black beans added to it (I’m all about adding g fiber these days!) I would add that in when you add the rice and allow it to all cook together. Other things to try would be chopped onion, bell peppers, or a can of red kidney beans. If you like heat, consider adding jalapenos and use a can of Rotel instead of salsa. Or use a hot and spicy salsa.
This is a meal all in itself. But you could also add it to things. If you want to try that, you can add it to burritos or stuff it inside of stuffed peppers. My preferred way is to top it with some sour cream, shredded lettuce and diced tomatoes, and a little extra shredded cheese! Also, I think it’d be great as the base of a taco salad. Just add it to the bottom of a taco salad bowl then add the salad ingredients to the top. Use extra salsa as your dressing. It would also be great as the filling for enchiladas.
While I don’t think you need sides with it because it’s so filling, you could serve with this some black beans and corn, or with a side salad, etc. I think some Mexican Cornbread would also be a nice touch.
After the rice cooks for approximately 15 minutes, check on it and add in a little extra broth or water if it looks dry. Then continue to cook until the rice is tender and the broth is absorbed.
I suggest putting leftovers in an airtight container and keeping them in the fridge for up to 4 days. You can freeze leftovers too. Keep reading for more info.
Yes, you can freeze this after cooking it all. Transfer any leftovers to a freezer safe container and freeze for up to 3 months. Thaw and reheat in the microwave. I am not sure I would reheat in the oven. Rice can easily dry out. You may want to add a bit of liquid first if you try the microwave.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- chicken breasts– cubed into bite-size pieces. You can use chicken thighs if preferred. If you don’t want to cook the chicken, you could use rotisserie chicken that you’ve cut up or whatever cooked chicken you enjoy.
- vegetable oil– could be swapped for other cooking oil depending on your preference.
- uncooked long grain white rice– you can use other types of rice and add them in to the mixture. I have had readers who made my similar Taco Rice recipe and used basmati rice. You could even make cauliflower rice and add that to the mixture. Quick cooking rice (Minute Rice) can be used. You would use 2 cups of Minute Rice and 2 cups chicken broth or water. Everything else stays the same. I’m sure brown rice can be used. I am guessing that would require more water though.
- chicken broth– or you could use water. If you wanted to use Homemade Chicken Broth that is a possibility too.
- taco seasoning– use whatever brand you prefer. You can grab some from the store or use some Homemade Taco Seasoning. If you like it spicy, grab a spicy taco seasoning packet.
- salsa– or you could use taco sauce instead like you see pictured below. I also like to use some of my Homemade Blender Salsa. Use something that has the flavor you like. If you like spicy, grab a spicy salsa or if you want a ton of flavor, get one that has a lot of seasoning. This is really where you can tailor this recipe to your tastes.
- shredded Colby jack cheese– if you want a little more heat or flavor, you can try Pepper Jack. Mozzarella and cheddar are also great options.
- optional toppings: Minced cilantro, diced avocado, fresh jalapenos, diced tomatoes, dollop of sour cream as a garnish.
How To Make Chicken Taco Rice
In a large skillet, add the vegetable oil and heat over medium. Add the diced chicken and cook until golden brown and no longer pink. Add the taco seasoning and chicken broth and stir to combine.
Bring the mixture to a boil, then add the rice and stir to combine. Turn down the heat so that it maintains a low simmer. Cover the pan with a lid, or piece of aluminum foil, and allow the rice to cook for approximately 25-30 minutes, or until the broth is absorbed and the rice is tender. Add salsa and 1 cup of the shredded cheese. Stir to combine. Add the other cup of cheese over the top of the rice and allow it to melt.
Serve with a dollop of sour cream and some fresh diced cilantro, avocado, jalapenos and tomatoes.
Craving More Recipes?
Chicken Taco Rice
Ingredients
- 2 Tablespoons vegetable oil
- 1 pound chicken breasts, cut into bite-sized pieces (can use thighs)
- 1 packet taco seasoning (see notes below)
- 4 cups chicken broth (or water)
- 1 ½ cups long grain white rice, uncooked
- 1 cup salsa (or your favorite taco sauce, see notes below))
- 2 cups shredded Colby jack cheese (divided use)
optional toppings:
- diced cilantro, diced avocado, fresh jalapenos, diced tomatoes, dollop of sour cream
Instructions
- In a large skillet, over medium heat, add 2 Tablespoons vegetable oil.
- Add 1 pound chicken breasts, cut into bite-sized pieces and cook until golden brown and no longer pink.
- Add 1 packet taco seasoning and 4 cups chicken broth and stir to combine.
- Bring the mixture to a boil, then add 1 ½ cups long grain white rice, uncooked and stir to combine.
- Turn down the heat so that it maintains a low simmer. Cover the pan with a lid, or piece of aluminum foil, and allow the rice to cook for approximately 25-30 minutes, or until the broth is absorbed and the rice is tender.
- Add 1 cup salsa and 1 cup shredded colby jack cheese. Stir to combine.
- Add the other 1 cup shredded colby jack cheese over the top of the rice and allow it to melt. Then serve.
- Optional: serve with diced cilantro, diced avocado, fresh jalapenos, diced tomatoes, dollop of sour cream .
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- The taco seasoning and salsa are adding the flavor here so make sure you are grabbing products you love. If you want this spicy, use a spicy salsa and taco seasoning. The same applies if you like it mild.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Great taste and great flavor. Kids really loved it since it wasn’t spicy. Thank you!
Delicious. Teenager loved it, plenty left over for seconds, even thirds lol. Husband is excited to try it as well (out of town tonight, (will save some for him). Will definitely make it again!
This recipe is easy and so flavorful.
This is now on my favorites list