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.
Servings: 6 servings
Calories: 530kcal
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
Serving: 1g | Calories: 530kcal | Carbohydrates: 27g | Protein: 29g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Cholesterol: 124mg | Sodium: 1229mg | Fiber: 3g | Sugar: 6g