One Pan Cheesy Chicken Taco Rice
Ingredients
- 1 lb of chicken breast, cut into cubes
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 tbsp minced garlic
- 10 oz can of Rotel (not drained)
- 8 oz can of tomato sauce
- 1 1/2 cups of chicken broth
- 1 cup of long grain white rice (uncooked & rinsed)
- 2 cups of shredded Colby Jack cheese
- Sour cream
- Cilantro
- Buffalo Wild Wing’s Southwest Ranch
Directions
- Add the chicken with 1 tbsp of oil to a large skillet over medium-high heat.
- Add all seasonings and cook until the chicken is cooked through.
- Add the untrained Rotel, tomato sauce, minced garlic, chicken broth, and uncooked rice to the skillet.
- Stir well, make sure to bring the whole skillet to a boil.
- Cover with a lid and cook on medium-low heat for about 15-20 minutes or until rice is cooked (stir once about halfway through).
- Top with shredded Colby Jack cheese and let it melt or pop in the oven on broil.
- Serve and top with sour cream, cilantro, and Southwest Ranch sauce.
- Serve with tortilla chips.
Equipment
- Large skillet
- Lid for the skillet
- Stirring spoon
Tips
If you are not a fan of cilantro, you can skip it as a topping. Make sure to stir the rice halfway through cooking to prevent sticking. For extra flavor, serve with tortilla chips.
Source