Cheesy Chicken Taco Rice (Print Version)
Cheesy chicken, spiced rice, and zesty toppings combine for a flavorful Southwestern comfort dish.
# Ingredients:
→ Main Components
01 -
450 g chicken breast, diced
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon fine sea salt
04 -
0.5 teaspoon ground black pepper
05 -
2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried cilantro
08 -
1 tablespoon garlic, minced
09 -
284 g can diced tomatoes with green chilies, undrained
10 -
227 g can tomato sauce
11 -
355 ml chicken stock
12 -
195 g long grain white rice, uncooked and rinsed
13 -
170 g Colby Jack cheese, shredded
→ Garnishes
14 -
Sour cream, to serve
15 -
Fresh cilantro, to serve
16 -
Southwest ranch sauce, to serve
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add diced chicken breast along with salt, pepper, chili powder, cumin, and dried cilantro. Sauté until chicken is cooked thoroughly and lightly golden.
02 -
Add minced garlic, undrained diced tomatoes with chilies, tomato sauce, chicken stock, and rinsed long grain rice to the skillet. Stir thoroughly, cover with a tight-fitting lid, and lower heat to medium-low. Simmer for 15–20 minutes, stirring once midway, until rice is tender and liquid is absorbed.
03 -
Scatter shredded Colby Jack cheese over the cooked mixture. Allow cheese to melt from residual heat or place under a broiler briefly for golden, bubbling cheese.
04 -
Portion onto plates and garnish with sour cream, freshly chopped cilantro, and Southwest ranch sauce as desired.
# Notes:
01 -
For best results, allow the rice to rest covered for a few minutes before serving to ensure even texture and flavor absorption.