30-Minute One Pot Cheesy Chicken Taco Rice

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Average Rating: 5 | Rated By: 6 users

30-Minute One Pot Cheesy Chicken Taco Rice is a must have recipe – the rich, full bodied flavours and cheesy rice with chicken is a deeply satisfying dish. I used basmati rice for this recipe because it has the best texture, but any long grain rice will work well in this one pot meal.

What makes this cheesy chicken taco rice so delicious?

Everything in this chicken dinner dish has so much flavour. The rice is infused with onions, garlic, chilli pepper, oregano and cumin. The veggies such as bell peppers and tomatoes keep the rice moist and add more flavour. However, the key ingredient is the cheese, it makes everything rich and creamy. The fresh cilantro which is added at the end, adds freshness and an exceptional zing to this one pot chicken taco rice. 

This colourful and flavourful dish is wonderful served alongside a light salad. Or, you can enjoy it as an entrée with added toppings such as chopped tomatoes, green onions, thinly sliced lettuce, sour cream, fresh cilantro and extra cheese. This is a delicious weeknight comforting meal made in 30 minutes not to be missed. Cheesy chicken taco rice is a gluten-free meal that your entire family will love!

Need more quick and easy meals for your family? Check out our selection of most popular easy gluten-free meals

 

Ingredients

  • 2 Tbsp. coconut oil or grapeseed oil
  • 6 boneless, skinless chicken thighs, thinly sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 red or yellow bell pepper, chopped
  • 1 ¾ cups GF long grain rice (I used basmati rice)
  • 1 Tbsp. GF chili powder
  • 1 ½ tsp. GF ground cumin
  • 1 tsp. GF dried oregano
  • 1 tsp. sea salt
  • 1 large ripe tomato, chopped
  • 1 cup frozen corn
  • 3 ¼ cups GF chicken stock
  • 1 Tbsp. apple cider vinegar
  • ½ cup chopped fresh parsley or cilantro
  • 1 ½ cups shredded cheddar cheese
  • Toppings; chopped tomatoes, green onions, thinly sliced lettuce, sour cream, fresh cilantro (all optional)
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    Instructions

  • Heat oil over medium-high heat and add chicken. Brown on all sides about 2 minutes
  • Reduce heat to medium-low and add onion and cook for about a minute
  • Add garlic and bell pepper and cook while stirring for 3 more minutes
  • Add rice and spices and stir to combine
  • Add chopped tomato, corn, and chicken stock. Bring to boil, cover and reduce heat to low. Cook for 15 minutes or until the rice is tender.
  • Stir in parsley/cilantro and cheese, cover and remove from the heat. Top with your favourite toppings. Enjoy!


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