Cheesy Chicken Taco Rice
Cheesy Chicken Taco Rice skillet meal is a quick and easy weeknight meal to make with leftover chicken. A family favorite meal ready in about 30 minutes.
Spanish Rice with Ground Beef is one of our go-to dinners for busy weeknights and this cheesy chicken taco rice is just as delicious. We also love making Chicken Fajitas for a dinner everyone loves.
Cheesy Chicken Taco Rice ~ 30 Minute Meal
Quick weeknight dinners are my favorite and this easy chicken recipe is something everyone can agree on. It’s perfect to make with grilled chicken that we cook over the weekend for meal prep.
Ingredients Needed:
- Long Grain Rice
- Water
- Chicken Base
- Olive Oil
- Bell Peppers
- Onion
- Cooked Chicken
- Taco Seasoning
- Kosher Salt
- Salsa or Picante Sauce
- Heavy Cream
- Monterey Jack Cheese
- Cheddar Cheese
Toppings:
- Doritos or Tortilla Chips
- Sour Cream
- Salsa
- Green Onions
- Diced Avocado
- Cilantro
Step-by-Step Instructions:
- Add rice, water and chicken base to a saucepan. Whisk together until chicken base is dissolved. Cook over high heat bringing to a boil.
- Cover and lower to simmer for 15 minutes.
- Turn off the heat and set aside.
- Meanwhile, in a dutch oven or large, deep-sided skillet, add olive oil. Place over medium heat. Add diced peppers and onions and cook, stirring often about 10 minutes.
- Add chopped chicken.
- Season with taco seasoning and salt.
- Add salsa and heavy cream, stirring to combine.
- Add cooked rice and mix well. Turn off the heat.
- Stir in cheeses.
- Mix until well combined.
- Serve immediately with favorite toppings.
Recipe Notes and Variations:
- Protein: This recipe will work well with leftover turkey, shredded roast beef or cooked ground beef.
- One Pan: This version takes a bit more time but saves on the dishes. Cook peppers and onions in olive oil until softened. Add rice, water and chicken base. Bring the mixture to a boil. Cover and lower to simmer.Cook 15 minutes. Add remaining ingredients as directed.
- Storage: Store cooled rice in an airtight container in the refrigerator up to 3 days.
- Reheat: Add to a skillet with a couple of tablespoons of water. Cook over medium heat, stirring until heated through.
You might also like these Creamy Chicken Enchiladas. They are simple to make and perfect to feed a hungry crowd.
More 30 Minute Dinners You Will Love:
- Korean Ground Beef and Broccoli
- Spanish Chicken and Rice
- Bacon Cheeseburger Rice
- Creamy Italian Sausage Pasta
- Cornflake Chicken
- Sausage and Pepper Rice
If you are looking for a quick dinner that the entire family will love, give this Cheesy Chicken Taco Rice a try. It has all of your favorite Mexican flavors in a hearty and delicious rice casserole that can be made in 30 minutes.
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Cheesy Chicken Taco Rice
Ingredients
- 2 cups long grain rice
- 4 cups water
- 2 tablespoons chicken base
- 2 tablespoons olive oil
- 1 large onion diced
- 1 bell pepper diced
- 3 cups diced cooked chicken
- 1/2 teaspoon salt
- 3 tablespoon taco seasoning
- 1 cup salsa or picante sauce
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Add rice, water and chicken base to a saucepan. Whisk together until chicken base is dissolved. Cook over high heat bringing to a boil. Cover and lower to simmer for 15 minutes.
- Turn off the heat and set aside.
- Meanwhile, in a dutch oven or large, deep-sided skillet, add olive oil. Place over medium heat. Add diced peppers and onions and cook, stirring often about 10 minutes.
- Add chopped chicken, taco seasoning and salt.
- Stir in salsa and heavy cream.
- Add cooked rice and mix well. Turn off the heat.
- Stir in cheeses.
- Mix until well combined.
- Serve immediately with favorite toppings.
Notes
- Protein: This recipe will work well with leftover turkey, shredded roast beef or cooked ground beef.
- One Pan: This version takes a bit more time but saves on the dishes. Cook peppers and onions in olive oil until softened. Add rice, water and chicken base. Bring the mixture to a boil. Cover and lower to simmer.Cook 15 minutes. Add remaining ingredients as directed.
- Storage: Store cooled rice in an airtight container in the refrigerator up to 3 days.
- Reheat: Add to a skillet with a couple of tablespoons of water. Cook over medium heat, stirring until heated through.
Nutrition
