This Cheesy Taco Chicken and Rice is the kind of one-skillet dinner that checks every box, easy, hearty, and packed with bold flavor. Tender chicken, seasoned with taco spices, cooks right alongside rice, beans, and a rich tomato base, soaking up every bit of flavor as it simmers. It all finishes with a layer of melty cheese for a dinner that feels satisfying and complete straight from the pan. We love to serve it with homemade tortilla chips.
Why You’ll Love This Recipe
This recipe is as practical as it is flavorful. Everything cooks in one pan for easy cleanup, while the taco-inspired seasoning brings bold, satisfying flavor to every bite. It’s hearty and filling thanks to the rice and beans, easy to customize with your favorite add-ins, and comes together in about 30 minutes, making it perfect for busy nights.
Tips for Success
- Rinse the rice well to remove excess starch and keep it from getting gummy
- Keep the skillet covered while simmering so the rice cooks evenly
- Stir once halfway through to prevent sticking
- Use freshly shredded cheese for the best melt and texture
Easy Variations
- Swap chicken for ground beef or turkey
- Add corn or diced bell peppers for extra texture
- Make it spicy with extra jalapeños or hot sauce
- Use brown rice, but note it will require more liquid and a longer cook time
What to Serve With It
This dish is a full meal on its own, but you can round it out with:
- Tortilla chips or warm tortillas
- A simple side salad
- Guacamole or pico de gallo
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the rice.
Cheesy Taco Chicken and Rice
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely chopped
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon taco seasoning
- 1 tablespoon garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies, not drained
- 1 can (8 ounces) tomato sauce
- 1 ½ cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup long-grain white rice, uncooked and rinsed
- 1 cup Monterey Jack cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- Cherry tomatoes, for garnish
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving
- Lime wedges, for serving
Instructions
- In a large skillet with a lid, heat olive oil over medium heat.
- Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- In a medium bowl, toss the chicken with taco seasoning until evenly coated.
- Add the chicken to the skillet and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside.
- Stir in the garlic and cook for 1 minute.
- Add the diced tomatoes with green chilies (with juices), tomato sauce, chicken broth, black beans, and rinsed rice. Stir to combine.
- Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 18 to 22 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed.
- Remove the lid and sprinkle both cheeses evenly over the top. Cover for 2 to 3 minutes to melt, or broil for 1 to 2 minutes until bubbly and lightly golden.
- Remove from heat. Garnish with cherry tomatoes and cilantro.
- Serve warm with sour cream and a squeeze of lime.
This recipe was inspired by Cheesy Chicken Taco Rice on iamhomesteader.com
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