There’s something magical about a one-pan meal that brings together all your favorite taco flavors with the comfort of cheesy rice. This Cheesy Chicken Taco Rice with Southwest Ranch is exactly that kind of dish—bold, satisfying, and ridiculously easy to throw together on a busy weeknight. The tender, seasoned chicken mingles with fluffy rice, melted cheese, and a drizzle of creamy southwest ranch that ties everything together in the most delicious way.
What I love most about this recipe is how it delivers all the excitement of taco night without the fuss of assembly. No need to set up a toppings bar or worry about tortillas falling apart—just scoop up a generous portion and dig in. It’s become my go-to when I’m craving something hearty and flavorful but don’t want to spend hours in the kitchen. Plus, it’s a total crowd-pleaser that works just as well for family dinners as it does for casual get-togethers.
Why I Love These
This dish transforms simple pantry staples into a restaurant-worthy meal that tastes like you spent all day cooking.
The combination of gooey melted cheese, perfectly seasoned chicken, and that tangy southwest ranch creates layers of flavor in every bite.
I make this whenever I need comfort food fast—it’s ready in under an hour and uses just one pot for easy cleanup.
Ingredients
- 450 g chicken breast, diced
- 1 tablespoon olive oil
- 0.5 teaspoon fine sea salt
- 0.5 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 tablespoon garlic, minced
- 284 g can diced tomatoes with green chilies, undrained
- 227 g can tomato sauce
- 355 ml chicken stock
- 195 g long grain white rice, uncooked and rinsed
- 170 g Colby Jack cheese, shredded
- Sour cream, to serve
- Fresh cilantro, to serve
- Southwest ranch sauce, to serve
How To Make
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken breast along with salt, pepper, chili powder, cumin, and dried cilantro. Sauté until chicken is cooked thoroughly and lightly golden.
- Add minced garlic, undrained diced tomatoes with chilies, tomato sauce, chicken stock, and rinsed long grain rice to the skillet. Stir thoroughly, cover with a tight-fitting lid, and lower heat to medium-low. Simmer for 15–20 minutes, stirring once midway, until rice is tender and liquid is absorbed.
- Scatter shredded Colby Jack cheese over the cooked mixture. Allow cheese to melt from residual heat or place under a broiler briefly for golden, bubbling cheese.
- Portion onto plates and garnish with sour cream, freshly chopped cilantro, and Southwest ranch sauce as desired.
Nutrition
This Cheesy Chicken Taco Rice delivers a well-balanced meal with a solid combination of protein from the chicken and beans, complex carbohydrates from the rice, and essential vitamins from the vegetables. It’s hearty enough to satisfy hungry appetites and provides sustained energy, making it ideal for active families or anyone looking for a filling dinner that doesn’t leave you feeling sluggish.
The dish is naturally high in protein (around 30-35 grams per serving) and provides good amounts of fiber from the beans and corn. To lighten it up, you can use brown rice instead of white, reduce the cheese by half, or opt for reduced-fat cheese and light ranch dressing. For a heartier version, add extra beans or top with sliced avocado for healthy fats.
This recipe contains dairy (cheese and ranch), gluten (check your taco seasoning and ranch labels), and is not suitable for vegetarians as written. However, it’s easy to adapt: swap the chicken for extra beans or plant-based protein, use dairy-free cheese and vegan ranch, and verify all seasonings are gluten-free. The dish is naturally nut-free, making it safe for most school lunches and gatherings.
Tips & Variations
- Make the southwest ranch up to 3 days ahead and store it in the fridge—the flavors actually improve over time. You can also use rotisserie chicken to cut down on cooking time by 15 minutes.
- Try a Mexican street corn variation by adding crumbled cotija cheese, a squeeze of lime, and a sprinkle of chili powder on top. Or swap the cheddar for pepper jack cheese if you want extra heat throughout.
- For a gluten-free version, use certified gluten-free taco seasoning and ranch dressing. To make it dairy-free, substitute nutritional yeast for some of the cheese and use a cashew-based ranch alternative.
- Add diced bell peppers or jalapeños to the rice while it cooks for extra vegetables and flavor. A handful of fresh spinach stirred in at the end wilts beautifully and adds nutrients.
- Turn leftovers into burrito bowls by reheating and topping with fresh lettuce, diced tomatoes, sour cream, and crushed tortilla chips for added crunch.
Ways To Serve Them
- Top with fresh pico de gallo, diced avocado, and a dollop of sour cream for a complete taco bowl experience
- Serve alongside warm tortilla chips and your favorite salsa or guacamole for scooping
- Pair with a crisp romaine salad dressed with lime vinaigrette to balance the richness
- Offer with Mexican street corn (elote), black bean soup, or simple refried beans as complementary sides
- Make it a fiesta spread by adding margaritas, Mexican beer, or agua fresca for a casual dinner party
Proper Storage
- Fridge: Let the rice cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Store the southwest ranch separately to prevent the rice from getting soggy. Keep any extra toppings like cilantro and green onions in separate containers for best freshness.
- Freezer: This dish freezes reasonably well for up to 2 months. Portion into freezer-safe containers or heavy-duty freezer bags, pressing out excess air. Note that the rice texture may be slightly softer after freezing, and the cheese may separate a bit, but it still tastes delicious. Freeze the southwest ranch separately or make it fresh when serving.
- Reheat: For best results, reheat in a covered skillet over medium-low heat with a splash of chicken broth or water to restore moisture, stirring occasionally for 5-7 minutes. Microwave individual portions in 1-minute intervals, stirring between, until heated through. Add a fresh drizzle of southwest ranch and new garnishes after reheating to brighten the flavors.
Cheesy Chicken Taco Rice with Southwest Ranch
Ingredients
- 450 g chicken breast, diced
- 1 tablespoon olive oil
- 0.5 teaspoon fine sea salt
- 0.5 teaspoon ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1 tablespoon garlic, minced
- 284 g can diced tomatoes with green chilies, undrained
- 227 g can tomato sauce
- 355 ml chicken stock
- 195 g long grain white rice, uncooked and rinsed
- 170 g Colby Jack cheese, shredded
- Sour cream, to serve
- Fresh cilantro, to serve
- Southwest ranch sauce, to serve
Directions
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken breast along with salt, pepper, chili powder, cumin, and dried cilantro. Sauté until chicken is cooked thoroughly and lightly golden.
- Add minced garlic, undrained diced tomatoes with chilies, tomato sauce, chicken stock, and rinsed long grain rice to the skillet. Stir thoroughly, cover with a tight-fitting lid, and lower heat to medium-low. Simmer for 15–20 minutes, stirring once midway, until rice is tender and liquid is absorbed.
- Scatter shredded Colby Jack cheese over the cooked mixture. Allow cheese to melt from residual heat or place under a broiler briefly for golden, bubbling cheese.
- Portion onto plates and garnish with sour cream, freshly chopped cilantro, and Southwest ranch sauce as desired.