Cheesy Chicken Taco Rice
A warm, cheesy bowl filled with tender chicken and perfectly seasoned rice, offering a fun twist to taco night.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or breasts Super juicy and tender, perfect for soaking up flavors.
- 2 tbsp olive oil Helps in sautéing and adds a nice richness.
- 1 medium onion, diced Adds sweetness and depth to the dish.
- 1 whole bell pepper, diced (any color) For vibrant color and a slight crunch.
- 3 cloves garlic, minced Brings a fragrant aroma to the mix.
- to taste salt and pepper Highlights all the flavors perfectly.
- 2 tbsp taco seasoning The star flavor maker, whether store-bought or homemade!
- 1 tsp ground cumin Adds an earthy warmth to the dish.
- 1/2 tsp smoked paprika A hint of smokiness takes it up a notch.
- 1/4 tsp cayenne pepper (optional) A kick of heat for those who dare!
- 1 1/2 cups long-grain white rice Jasmine or basmati work great for fluffy rice.
- 1 can (14.5 oz) diced tomatoes, drained Juicy bursts of flavor.
- 2 1/2 cups chicken broth Improves flavor and keeps the rice moist.
- 1 can (15 oz) black beans, drained and rinsed For added protein and texture.
- 1 cup frozen corn kernels Sweet pops of flavor throughout.
- 1 can (4 oz) diced green chiles A subtle heat and flavor boost.
- 2 cups sharp cheddar cheese, shredded Melts beautifully and adds a sharp flavor.
- 1 cup Monterey Jack cheese, shredded Smooth and creamy, making it ultra cheesy.
- 1/4 cup cream cheese, softened For extra creaminess that brings it all together.
- 1/4 cup fresh cilantro, chopped A fresh burst that brightens up every bite.
- 2 green onions sliced A fresh pop of flavor for garnish.
- 1 lime cut into wedges Squeeze some juice for a zesty finish.
- sour cream for serving Creamy coolness to balance the spices.
- hot sauce (optional) For those wanting to spice things up!
- sliced jalapeños A fiery treat if you're feeling adventurous!
Instructions
Preparation
- Gather all your ingredients and prep them, chopping the onion, bell pepper, and garlic.
- Dice the chicken into bite-sized pieces for even cooking.
- Measure out the spices and set aside to have everything ready when you start cooking.
Cooking
- In a large skillet, heat the olive oil over medium-high heat.
- Add onions and bell peppers, sautéing until they are soft, about 3-4 minutes.
- Stir in garlic, cooking for an additional minute until fragrant.
- Add the diced chicken, taco seasoning, ground cumin, smoked paprika, and cayenne. Cook until the chicken is no longer pink, about 5-7 minutes.
- Stir in the rice, then add the diced tomatoes, chicken broth, black beans, corn, and green chiles. Bring to a boil, then reduce heat to low.
- Cover and simmer for about 20 minutes, or until the rice is cooked through and has absorbed the liquid.
- Remove from heat and stir in all the cheese until it’s melted and creamy.
Serving
- Spoon the Cheesy Chicken Taco Rice into bowls.
- Garnish with cilantro, green onions, and a squeeze of lime.
- Serve with a dollop of sour cream and hot sauce for that extra kick!
Notes
For an extra cheesy experience, combine a bit of the cheese with the chicken while it cooks. Leftover Cheesy Chicken Taco Rice reheats beautifully and can be stored for meal prep.