Chicken Taco Rice Bowl (Printer-Friendly)
Tender chicken and spiced rice combined with melted cheese for a simple, satisfying meal.
# The Ingredients You'll Need:
→ Protein
01 -
1 lb chicken breasts, cut into bite-sized pieces
→ Seasonings and Sauces
02 -
1 packet taco seasoning
03 -
1 cup salsa or preferred taco sauce
→ Liquids
04 -
4 cups chicken broth or water
→ Grains
05 -
1.5 cups uncooked long grain white rice
→ Dairy
06 -
2 cups shredded Colby Jack cheese, divided
→ Additional Toppings (optional)
07 -
diced cilantro
08 -
diced avocado
09 -
fresh jalapenos
10 -
diced tomatoes
11 -
dollop of sour cream
→ Cooking Fat
12 -
2 tbsp vegetable oil
# Step-by-Step Instructions:
01 -
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook until golden brown and no longer pink inside.
02 -
Sprinkle 1 packet of taco seasoning over the cooked chicken. Pour in 4 cups chicken broth and stir to combine all ingredients evenly.
03 -
Bring the mixture to a boil, then add 1.5 cups uncooked long grain white rice. Stir well, then reduce heat to maintain a low simmer. Cover with a lid or foil and cook for 25 to 30 minutes until rice is tender and liquid is absorbed.
04 -
Stir in 1 cup salsa and 1 cup shredded Colby Jack cheese until fully blended into the rice and chicken mixture.
05 -
Sprinkle the remaining 1 cup shredded Colby Jack cheese evenly over the top. Cover and allow the cheese to melt before serving. Optionally garnish with diced cilantro, avocado, fresh jalapenos, diced tomatoes, and sour cream.
# Extra Tips:
01 -
A serving approximates 1.5 cups. Chicken thighs can be substituted for breasts for richer flavor.