Easy Cheesy Chicken Taco Rice
- Author: Dorothy Miller
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
- 1 pound chicken breast, diced
- 1 cup uncooked rice
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnishing
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sauté for 5 minutes until soft.
- Add the diced chicken to the skillet, seasoning with taco seasoning, salt, and pepper. Cook until the chicken is no longer pink.
- Add the rice to the skillet, stirring to combine with the chicken and vegetables. Pour in the chicken broth.
- Bring mixture to a boil, then lower heat to a simmer. Cover the skillet and cook for about 20 minutes, or until rice is tender and liquid absorbed.
- Preheat your oven’s broiler. Sprinkle the shredded cheese evenly over the top of the cooked mixture in the skillet.
- Place skillet under the broiler for about 5 minutes, or until the cheese is melted and bubbly.
- Remove from broiler, garnish with fresh cilantro, and serve hot. Enjoy!
Notes
- For extra heat, add diced jalapeños along with the bell pepper.
- If you prefer a more intense flavor, marinate the chicken in the taco seasoning for a few hours beforehand.
- Vegetarians can substitute chicken with a mix of beans and corn for added protein and texture.