Chicken Taco Rice is made with bites of chicken, taco seasoning, salsa, and melty cheese. A one pan, family friendly dinner in only 35 minutes!A QUICK ONE PAN DINNER RECIPEIf youve been around and tried my Taco Rice recipe, you know this Chicken Taco Rice recipe is going to be great. This recipe was inspired by the original one that used ground beef. Since everyone wanted one with a chicken option, I tweaked that recipe a bit and made this one with chicken breast. Chicken Taco Rice is full of flavor, comes together quickly, can be customized easily, and is a meal in itself. No need to serve it as just a side dish! Its versatile and will quickly become one of your favorites to add to your meal plan rotation, trust me!FREQUENTLY ASKED QUESTIONS:What else can I add to this skillet dinner? This would be excellent with a can of drained black beans added to it (Im all about adding g fiber these days!) I would add that in when you add the rice and allow it to all cook together. Other things to try would be chopped onion, bell peppers, or a can of red kidney beans. If you like heat, consider adding jalapenos and use a can of Rotel instead of salsa. Or use a hot and spicy salsa. How to serve this? This is a meal all in itself. But you could also add it to things. If you want to try that, you can add it to burritos or stuff it inside of stuffed peppers. My preferred way is to top it with some sour cream, shredded lettuce and diced tomatoes, and a little extra shredded cheese! Also, I think itd be great as the base of a taco salad. Just add it to the bottom of a taco salad bowl then add the salad ingredients to the top. Use extra salsa as your dressing. It would also be great as the filling for enchiladas. What sides to serve with this? While I dont think you need sides with it because its so filling, you could serve with this some black beans and corn, or with a side salad, etc. I think some Mexican Cornbread would also be a nice touch. How do I make sure this doesnt dry out or end up soupy? After the rice cooks for approximately 15 minutes, check on it and add in a little extra broth or water if it looks dry. Then continue to cook until the rice is tender and the broth is absorbed. Whats the best way to store leftovers? I suggest putting leftovers in an airtight container and keeping them in the fridge for up to 4 days. You can freeze leftovers too. Keep reading for more info. Can I freeze this once cooked? Yes, you can freeze this after cooking it all. Transfer any leftovers to a freezer safe container and freeze for up to 3 months. Thaw and reheat in the microwave. I am not sure I would reheat in the oven. Rice can easily dry out. You may want to add a bit of liquid first if you try the microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)chicken breasts cubed into bite-size pieces. You can use chicken thighs if preferred. If you dont want to cook the chicken, you could use rotisserie chicken that youve cut up or whatever cooked chicken you enjoy. vegetable oil could be swapped for other cooking oil depending on your preference.uncooked long grain white rice you can use other types of rice and add them in to the mixture. I have had readers who made my similar Taco Rice recipe and used basmati rice. You could even make cauliflower rice and add that to the mixture. Quick cooking rice (Minute Rice) can be used. You would use 2 cups of Minute Rice and 2 cups chicken broth or water. Everything else stays the same. Im sure brown rice can be used. I am guessing that would require more water though.chicken broth or you could use water. If you wanted to use Homemade Chicken Broth that is a possibility too. taco seasoning use whatever brand you prefer. You can grab some from the store or use some Homemade Taco Seasoning. salsa or you could use taco sauce instead like you see pictured below. I like to grab whatever cheap salsa the store has on sale or one I have a coupon for if I dont already have one on hand is. I also like to use some of my Homemade Blender Salsa. If you want a few other options I have been enjoying, try Mateos Gourmet Salsa. Pace Salsa is always a good standby and Herdez is yummy if you like that pico de gallo flavor (and its pretty affordable) and you cant go wrong with Trader Joes Salsa either.This really is a super flexible recipe!shredded Colby jack cheese if you want a little more heat or flavor, you can try Pepper Jack. Mozzarella and cheddar are also great options.optional toppings: Minced cilantro, diced avocado, fresh jalapenos, diced tomatoes, dollop of sour cream as a garnish.HOW TO MAKE CHICKEN TACO RICEIn a large skillet, add the vegetable oil and heat over medium. Add the diced chicken and cook until golden brown and no longer pink.Add the taco seasoning and chicken broth and stir to combine.Bring the mixture to a boil, then add the rice and stir to combine.Turn down the heat so that it maintains a low simmer. Cover the pan with a lid, or piece of aluminum foil, and allow the rice to cook for approximately 25-30 minutes, or until the broth is absorbed and the rice is tender. Add salsa and 1 cup of the shredded cheese. Stir to combine.Add the other cup of cheese over the top of the rice and allow it to melt.Serve with a dollop of sour cream and some fresh diced cilantro, avocado, jalapenos and tomatoes.CRAVING MORE RECIPES?Taco Rice (with ground beef)Spanish RiceGarlic Butter RiceStick of Butter RiceHibachi Fried Rice PrintChicken Taco RiceA one pan meal with taco flavors and diced chicken with rice and seasonings.Course Dinner, Main Course, Side DishCuisine AmericanPrep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutesServings 8Calories 368kcalAuthor Brandie SkibinskiIngredients2 Tablespoons vegetable oil1 pound chicken breasts, cut into bite-sized pieces (can use thighs)1 packet taco seasoning4 cups chicken broth (or water)1 cups long grain white rice, uncooked1 cup salsa (or your favorite taco sauce)2 cups shredded Colby jack cheese (divided use)optional toppings: diced cilantro, diced avocado, fresh jalapenos, diced tomatoes, dollop of sour cream InstructionsIn a large skillet, over medium heat, add 2 Tablespoons vegetable oil.Add 1 pound chicken breasts, cut into bite-sized pieces and cook until golden brown and no longer pink. Add 1 packet taco seasoning and 4 cups chicken broth and stir to combine. Bring the mixture to a boil, then add 1 cups long grain white rice, uncooked and stir to combine. Turn down the heat so that it maintains a low simmer. Cover the pan with a lid, or piece of aluminum foil, and allow the rice to cook for approximately 25-30 minutes, or until the broth is absorbed and the rice is tender.Add 1 cup salsa and 1 cup shredded colby jack cheese. Stir to combine. Add the other 1 cup shredded colby jack cheese over the top of the rice and allow it to melt. Then serve.Optional: serve with diced cilantro, diced avocado, fresh jalapenos, diced tomatoes, dollop of sour cream . NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.A serving is approximately 1.5 cups.NutritionCalories: 368kcal | Carbohydrates: 31g | Protein: 24g | Fat: 16g | Sodium: 926mg | Fiber: 1g | Sugar: 2g