If your weeknight dinner routine feels stuck, One Pot Chicken Taco Rice is your new favorite reset button. This vibrant, comforting meal delivers all the flavors of taco night without the mountain of dishes. Everything cooks together in one pot, allowing the rice to soak up every bit of savory, spiced goodness from the chicken and tomatoes.
Nothing beats a great One Pot Chicken Taco Rice. Whether you're a fan of Dinner Ideas or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This One Pot Chicken Taco Rice
- One-Pot Wonder: Everything cooks in a single pot for minimal cleanup.
- Incredible Flavor: Rice simmers in a rich, spiced broth for deep taste.
- Endlessly Adaptable: Easy to customize with beans, corn, or different cheeses.
- Family Favorite: A comforting, cheesy dish even picky eaters love.
Ingredients & Tools
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice (like jasmine or basmati), rinsed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 2 tbsp taco seasoning
- 3 cups chicken broth
- 1 cup shredded cheddar or Mexican blend cheese
- ¼ cup fresh cilantro, chopped (for garnish)
- For serving: sour cream, sliced jalapeños, avocado
Tools: A large, heavy-bottomed pot or Dutch oven with a tight-fitting lid.
Notes: Don’t skip rinsing the rice to prevent gumminess. A homemade taco seasoning lets you control salt and spice.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 14 g |
| Carbs: | 55 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the rice rinse. I know it feels like an extra step, but it’s a non-negotiable for fluffy, separate grains. Rinsing washes away the loose starch that makes rice sticky and clumpy. Just put your rice in a fine-mesh strainer and run cold water over it until the water runs clear.
- What’s the best pot to use? A heavy-bottomed Dutch oven is your best friend here. It distributes heat evenly, preventing hot spots that could burn the rice on the bottom. If you use a thinner pot, just keep a closer eye on the heat and stir a bit more frequently.
- Chicken thighs vs. breasts? Thighs are more forgiving and will stay incredibly juicy and tender through the simmering process. Breasts work perfectly well too, just be careful not to overcook them when you’re doing the initial sear.
- Can I control the heat level? Absolutely. The main source of heat here is the can of diced tomatoes with green chilies. For a milder dish, use a can of mild Rotel or plain diced tomatoes. For more fire, grab the hot version or add a diced fresh jalapeño with the bell pepper.
How to Make One Pot Chicken Taco Rice
Step 1: Start by heating the olive oil in your large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the cubed chicken in a single layer. You’ll hear a satisfying sizzle—that’s what you want! Season the chicken with a pinch of salt and pepper. We’re not cooking it all the way through here; we just want a nice golden-brown sear on the outside. This step builds a foundation of flavor. It should take about 3-4 minutes. Use a slotted spoon to transfer the chicken to a clean plate.
Step 2: In the same pot, you’ll now see all those delicious browned bits from the chicken. That’s flavor gold! Add the diced onion and bell pepper. Sauté them for about 4-5 minutes, stirring occasionally, until they begin to soften and the onion turns translucent. You’ll notice the aroma becoming sweet and fragrant. Now, add the minced garlic and cook for just one more minute until it’s incredibly fragrant—be careful not to let it burn, as burnt garlic can turn bitter.
Step 3: It’s time to bring it all together. Add the rinsed rice and the taco seasoning to the pot. Stir constantly for about one minute. This toasts the rice and spices slightly, waking up the oils in the spices and giving the whole dish a deeper, more complex flavor profile. The rice might look a little opaque, and that’s exactly what you’re looking for.
Step 4: Pour in the entire can of diced tomatoes with green chilies (juice and all) and the chicken broth. Give everything a really good stir, making sure to scrape up any of those flavorful browned bits from the bottom of the pot. This is called deglazing, and it’s a chef’s secret for maximizing taste. Now, return the seared chicken (and any accumulated juices) back to the pot.
Step 5: Bring the liquid to a steady boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently. This is the most important part—do not peek! The steam is what cooks the rice. Let it cook for 18-20 minutes. After this time, the rice should have absorbed all the liquid and be tender.
Step 6: Turn off the heat. Remove the lid and quickly sprinkle the shredded cheese evenly over the top. Place the lid back on and let the residual heat melt the cheese for about 2-3 minutes. This creates a perfectly gooey, melted blanket over your chicken and rice. Finally, fluff the rice and chicken gently with a fork, stir in most of the fresh cilantro, and you’re ready to serve!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Not recommended, as rice can become grainy and mushy.
- Reviving: Reheat with a splash of broth on the stovetop or in the microwave covered with a damp paper towel.
Serving Suggestions
Complementary Dishes
- A simple black bean and corn salad — The cool, fresh sweetness of the corn and the earthy beans provide a wonderful textural and temperature contrast to the warm, savory rice.
- Crisp, refreshing romaine lettuce wedges with a lime vinaigrette — The crunch and bright acidity of the salad help cut through the richness of the cheesy rice, balancing the whole meal beautifully.
- Warm, soft flour tortillas or crunchy tortilla chips — For those who want to build their own tacos or simply enjoy scooping up every last bit of the delicious rice from their bowl.
Drinks
- A classic lime margarita (or a mocktail version) — The sharp, citrusy tang is a legendary pairing with taco flavors, cleansing the palate with every sip.
- A light, crisp Mexican lager — The effervescence and mild flavor of the beer won’t overpower the dish, instead offering a cool, bubbly counterpoint.
- Sparkling water with a squeeze of lime — Sometimes the simplest option is the best, providing hydration and a burst of freshness without any added sweetness.
Something Sweet
- Churros with a rich chocolate dipping sauce — The warm, cinnamon-sugar coating and the soft, doughy interior are the ultimate celebratory finish to a Mexican-inspired feast.
- A scoop of creamy mango sorbet — It’s light, fruity, and palate-cleansing, offering a tropical endnote that feels refreshing rather than heavy.
- Traditional flan — Its smooth, creamy caramel custard provides a silky, decadent contrast to the spiced and savory main course.
Top Mistakes to Avoid
- Mistake: Not rinsing the rice. I’ve messed this up before too, thinking it wouldn’t make much difference. Trust me, it does. Unrinsed rice releases too much starch and will give you a gloppy, sticky final result instead of light and fluffy grains.
- Mistake: Peeking under the lid while the rice is cooking. I know the temptation is real! But every time you lift that lid, you let out precious steam that the rice needs to cook properly. This can lead to undercooked, crunchy rice. Set a timer and walk away.
- Mistake: Using the wrong size pot. If your pot is too small, the ingredients will be too crowded and won’t cook evenly. If it’s too large and wide, the liquid might evaporate too quickly. A 5 to 6-quart Dutch oven is the perfect vessel for this recipe.
- Mistake: Stirring the rice while it’s cooking. Unlike risotto, you want to leave this rice completely alone once you put the lid on. Stirring will break the grains and release more starch, making the whole dish mushy.
Expert Tips
- Tip: For an even deeper flavor, toast your own whole spices (like cumin seeds and coriander seeds) in a dry pan before grinding them for your homemade taco seasoning. The aroma and taste will be on a whole other level.
- Tip: Let the dish rest for 5 minutes after cooking, with the lid on but the heat off, before you fluff it. This allows the rice to “set” and absorb any last bits of moisture, ensuring the perfect texture from top to bottom.
- Tip: If you want to add extra veggies like corn or black beans, stir them in during the last 5 minutes of cooking. This will just heat them through without making them mushy or overcooked.
- Tip: For a beautiful presentation and extra fresh flavor, don’t stir all the cilantro into the pot. Reserve a small handful to sprinkle over the top of each serving right at the end.
FAQs
Can I use brown rice instead of white rice?
You absolutely can, but it requires a few adjustments. Brown rice needs more liquid and a longer cooking time. I’d recommend increasing the chicken broth to about 3 ½ cups and extending the simmering time to 40-50 minutes. Just keep an eye on it and check for doneness—the rice should be tender and the liquid absorbed. The texture will be a bit chewier and nuttier, which is actually quite delicious!
My rice is still crunchy, what happened?
This usually means there wasn’t enough liquid, the heat was too high causing rapid evaporation, or the lid wasn’t on tightly enough. Don’t worry, it’s fixable! Simply add another ¼ to ½ cup of warm broth or water, stir it in gently, cover, and continue cooking on low for another 5-10 minutes. Check again until the rice is tender.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is to add a tiny splash of water or broth to the rice to reintroduce moisture, then warm it gently in a covered saucepan over low heat on the stovetop, stirring occasionally. You can also use the microwave, but cover it with a damp paper towel to help steam it back to life.
Can I make this recipe ahead of time?
Yes, it’s a great make-ahead meal! Let it cool completely after cooking, then store it in the fridge. When you’re ready to eat, reheat it using the stovetop method mentioned above. The flavors often meld and become even more delicious the next day. I don’t recommend freezing it, as the rice can become a bit grainy and mushy upon thawing.
Is this dish spicy?
The spice level is completely customizable. The primary heat comes from the canned tomatoes with green chilies. If you use the “mild” version, the dish will be very family-friendly with just a hint of warmth. For no spice at all, use plain diced tomatoes. To turn up the heat, use the “hot” version of the tomatoes or add a pinch of cayenne pepper to the taco seasoning.
One Pot Chicken Taco Rice
Make easy One Pot Chicken Taco Rice for a flavorful, cheesy weeknight dinner with minimal cleanup. Ready in 35 minutes! Get the simple recipe now.
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil
-
1 lb boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
1 medium yellow onion (diced)
-
1 bell pepper (any color, diced)
-
3 cloves garlic (minced)
-
1 ½ cups long-grain white rice (like jasmine or basmati, rinsed)
-
1 can diced tomatoes with green chilies (10 oz, like Rotel, undrained)
-
2 tbsp taco seasoning
-
3 cups chicken broth
-
1 cup shredded cheddar or Mexican blend cheese
-
¼ cup fresh cilantro (chopped, for garnish)
-
sour cream, sliced jalapeños, avocado (for serving)
Instructions
-
Start by heating the olive oil in your large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the cubed chicken in a single layer. Season the chicken with a pinch of salt and pepper. We’re not cooking it all the way through here; we just want a nice golden-brown sear on the outside. This step builds a foundation of flavor. It should take about 3-4 minutes. Use a slotted spoon to transfer the chicken to a clean plate.01
-
In the same pot, you’ll now see all those delicious browned bits from the chicken. Add the diced onion and bell pepper. Sauté them for about 4-5 minutes, stirring occasionally, until they begin to soften and the onion turns translucent. Now, add the minced garlic and cook for just one more minute until it’s incredibly fragrant—be careful not to let it burn, as burnt garlic can turn bitter.02
-
Add the rinsed rice and the taco seasoning to the pot. Stir constantly for about one minute. This toasts the rice and spices slightly, waking up the oils in the spices and giving the whole dish a deeper, more complex flavor profile. The rice might look a little opaque, and that’s exactly what you’re looking for.03
-
Pour in the entire can of diced tomatoes with green chilies (juice and all) and the chicken broth. Give everything a really good stir, making sure to scrape up any of those flavorful browned bits from the bottom of the pot. Now, return the seared chicken (and any accumulated juices) back to the pot.04
-
Bring the liquid to a steady boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently. Let it cook for 18-20 minutes. After this time, the rice should have absorbed all the liquid and be tender.05
-
Turn off the heat. Remove the lid and quickly sprinkle the shredded cheese evenly over the top. Place the lid back on and let the residual heat melt the cheese for about 2-3 minutes. Finally, fluff the rice and chicken gently with a fork, stir in most of the fresh cilantro, and you’re ready to serve!06
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