Cheesy Chicken Taco Rice with Southwest Ranch (Print version)

One-skillet taco chicken rice with melty Colby Jack, black beans, corn, and a cool Southwest ranch drizzle.

# Ingredients:

For the chicken rice

01 - 1 1/2 lb (680 g) boneless skinless chicken breast or thighs, cut into 3/4-inch pieces
02 - 1 1/2 tablespoons olive oil
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons taco seasoning, or 1 standard packet
06 - 1 1/4 cups (250 g) long-grain white rice, rinsed and drained
07 - 1 can (10 oz/284 g) diced tomatoes with green chiles, undrained
08 - 1/2 cup (120 ml) tomato sauce
09 - 1 3/4 cups (415 ml) low-sodium chicken broth
10 - 1 can (15 oz/425 g) black beans, drained and rinsed
11 - 1 cup (140 g) corn kernels, frozen or canned and drained
12 - Salt and black pepper, to taste

For the cheese and toppings

13 - 1 1/2 cups (170 g) shredded Colby Jack cheese
14 - 1/3 cup (80 ml) ranch dressing
15 - 1 tablespoon lime juice
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon ground cumin
19 - 1-2 teaspoons hot sauce, optional
20 - 1/4 cup chopped fresh cilantro
21 - Sour cream, lime wedges, and tortilla chips, for serving

# Instructions:

01 - Heat olive oil in a large deep skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 4-5 minutes until browned on the outside. Transfer to a plate if the skillet is crowded.
02 - Add the onion to the same skillet and cook for 2-3 minutes until slightly softened. Stir in the garlic and taco seasoning for 30 seconds until fragrant.
03 - Stir in the rinsed rice and cook for 1 minute, scraping up the seasoned bits from the pan.
04 - Add the diced tomatoes with green chiles, tomato sauce, chicken broth, and browned chicken. Stir once, bring to a simmer, cover, and cook on low for 18-20 minutes until the rice is tender.
05 - Fold in the black beans and corn. Cover again for 3-4 minutes until everything is hot and the chicken reaches 165 F.
06 - Sprinkle Colby Jack over the skillet. Remove from the heat, cover, and rest for 5 minutes until the cheese melts and the rice finishes steaming.
07 - Stir together ranch dressing, lime juice, chili powder, smoked paprika, cumin, and hot sauce if using.
08 - Drizzle the Southwest ranch over the cheesy chicken taco rice. Top with cilantro and serve with sour cream, lime wedges, and tortilla chips.

# Good to know:

01 - Resting the skillet for 5 minutes helps the rice finish steaming.
02 - Use mild or hot taco seasoning depending on your heat preference.
03 - Store ranch separately if meal prepping.

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