Cheesy One-Pot Chicken Taco Rice
A simple and delicious one-pot meal that combines chicken, rice, and cheese with Tex-Mex flavors.
Equipment
- 1 large pot with a lid
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 can 15 ounces diced tomatoes, drained
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Cut chicken breasts into bite-sized pieces.
- Chop the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat.
- Add chicken to the pot and cook until browned. Remove and set aside.
- In the same pot, add onion and garlic. Sauté until onion is translucent.
- Stir in rice and cook for a minute to toast.
- Add chicken broth, diced tomatoes, and taco seasoning. Stir well.
- Return chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Stir in shredded cheddar cheese until melted.
Serving
- Garnish with fresh cilantro before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use a heavy-bottomed pot to prevent sticking. Taste and adjust seasoning as needed.
Ingredient Substitutions: Substitute chicken breasts with chicken thighs for a juicier texture.
How to Serve: Serve with a side of fresh salad or guacamole.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare ingredients ahead of time for a quicker cooking process.
Ingredient Substitutions: Substitute chicken breasts with chicken thighs for a juicier texture.
How to Serve: Serve with a side of fresh salad or guacamole.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare ingredients ahead of time for a quicker cooking process.