Cheesy Chicken Taco Rice is a one-pan dinner loaded with tender chicken, black beans, and rice all simmered in a flavorful taco-seasoned tomato broth. Then, it is topped with a blanket of melty Monterey Jack cheese. It’s cozy, easy, and packed with Tex-Mex flavor in every bite. Serve it warm with sour cream, fresh cilantro, and a squeeze of lime for a quick weeknight dinner everyone will love. If you love this cheesy rice, you might also like my One Pan Chicken Taco Casserole, too. It has the same bold, comforting flavors but with a creamy, cheesy pasta twist.
Ingredients & Substitutions
- Chicken: Although I used boneless, skinless chicken breasts, you could also use chicken thighs. Cut the chicken into equal-sized pieces for even cooking.
- Taco Seasoning: For the most flavor, make homemade taco seasoning! It will season the chicken for that bold, savory base and add just the right kick to every bite.
- Diced Tomatoes: I used diced tomatoes with green chilies to give this dish a little spicy zip. But, if you want it milder, just use regular diced tomatoes and maybe add a pinch of chili powder or some chopped jalapeño to taste.
- Tomato Sauce: Look for plain tomato sauce to keep things smooth and saucy. If you don’t have any, you can swap in crushed tomatoes or even a little tomato paste mixed with water.
- Chicken Broth: Chicken broth adds flavor and helps everything cook up perfectly. But, you could use vegetable broth or even water if that’s what you’ve got on hand.
- Rice: Long-grain white rice is great here because it cooks up fluffy, and that is what my timing is based on. But, you can also use brown rice; just add extra cooking time and a bit more broth.
- Cheese: Monterey Jack melts beautifully and has a mild flavor. But, cheddar or a Mexican cheese blend works great, too, if you want a sharper or more traditional taco vibe.
Can I Use Ground Beef or Turkey Instead of Chicken?
Yes! Ground beef or turkey both work great in this cheesy taco rice skillet. Just cook it fully before adding the other ingredients.
Best Toppings for Chicken Taco Rice
Toppings take this dish to the next level! Try it with a dollop of sour cream, a sprinkle of fresh chopped cilantro, and a squeeze of lime juice to brighten everything up. For even more flavor, add sliced jalapeños, diced avocado, chopped green onions, or a few crushed homemade tortilla chips for crunch. You can even drizzle on your favorite hot sauce (like my jalapeño hot sauce) if you like a little extra heat.
How To Store Chicken Taco Rice
Let leftovers of cheesy taco rice cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. When ready to reheat, pop it in the microwave or warm it on the stove over medium-low heat. Add a splash of chicken broth or water if it needs loosening up, just enough to bring back that creamy texture without drying it out.
Can I Freeze This Dish?
Yes, you can! First, let it cool completely, then transfer it to freezer-safe containers or zip-top bags and freeze for up to 2 months. For best results, freeze it before adding the cheese on top, then just sprinkle on fresh cheese when you reheat. If it’s already cheesy, no worries, it will still reheat well! Just add a splash of broth or water to bring it back to life.
Cheesy Chicken Taco 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 minced garlic
- 1 can (10 ounces) diced tomatoes with green chilies, not drained
- 1 can (8 ounces) plain tomato sauce
- 1 ½ cups (12 ounces / 360 g) chicken broth
- 1 can (15 ounces) black beans, drained, rinsed
- 1 cup (185 g) long grain white rice, uncooked, rinsed
- 2 cups (226 g) Monterey Jack cheese, shredded
- cherry tomatoes, for garnish
- fresh cilantro, chopped (for topping)
- sour cream, for garnish
- lime wedges, for garnish
Instructions
- In a large skillet with a lid, heat olive oil over medium heat.
- Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Meanwhile, in a medium bowl, toss the chicken with the taco seasoning until evenly coated.
- Add the seasoned chicken to the skillet and cook, stirring occasionally, until no longer pink on the outside and lightly browned, about 4–5 minutes. (The chicken will finish cooking later.)
- Stir in the minced garlic and cook for 1 more minute.
- Add the diced tomatoes with green chilies (with their juices), tomato sauce, chicken broth, black beans, and rinsed rice. Stir until well combined.
- Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 18–22 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed.
- Remove the lid, stir gently, and sprinkle the shredded Monterey Jack cheese evenly over the top. Cover for 2–3 minutes to melt the cheese. Or, place the skillet under the broiler for 1–2 minutes until the cheese is bubbly and lightly golden (watch carefully).
- Remove from heat. Garnish with tomatoes and chopped fresh cilantro.
- Serve warm, topped with sour cream and a squeeze of lime, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is a delicious one-pan meal that all ages will love! It is great!
Elizabeth
This is excellent, and my kind of meal! I love the chicken in there.
Stephanie
This is quick and easy for a wonderful weeknight dinner.
Bella
This tastes like a burrito bowl, but better! All warm and cheesy!
