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Chicken Taco Rice

Recipe by Luke Brown on InstagramAdded 4 November 2026.

15 minutes to prep, 20 to cook. A one‑pan Mexican‑inspired dinner that combines seasoned chicken, rice, and a zesty tomato base for a quick, comforting meal. The dish finishes with melty cheese and fresh toppings, making it perfect for busy weeknights.

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Method

  1. Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the cubed chicken breast, season with salt, pepper, chili powder, cumin, dried cilantro, and minced garlic, and cook until the chicken is fully cooked through.

  2. Stir in the undrained Rotel, tomato sauce, chicken broth, and rinsed jasmine rice. Bring the mixture to a boil, then cover the skillet, reduce the heat to medium‑low, and simmer for 15–20 minutes, stirring once halfway through, until the rice is tender.

  3. Sprinkle the shredded Colby Jack cheese over the top and allow it to melt, or place the skillet briefly under a preheated broiler until the cheese is bubbly.

  4. Serve the dish topped with sour cream, fresh cilantro leaves, and your favorite taco sauce, accompanied by tortilla chips.

Tips while you cook

Season before cooking
Season the chicken with salt, pepper, chili powder, cumin, dried cilantro, and garlic before adding it to the skillet.
Stir halfway
Stir the rice mixture once halfway through the 15–20 minute simmer.
Melt cheese evenly
Cover the skillet briefly after adding cheese or use the broiler.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Luke Brown’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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