In one pot and under an hour, whip up this delicious Taco Chicken and Rice for dinner — flavorful, easy to make, and naturally gluten free.
One-pot meals, tacos, rice — three of my favorite things — come together perfectly in this hearty, weeknight-friendly dish. It’s built on simple pantry staples, delivers bold taco-inspired flavors, and cooks entirely in a single pot, which means minimal cleanup and more time to enjoy your meal.
This recipe is designed to be approachable: sauté the aromatics and chicken, toast the rice briefly to deepen flavor, then add tomatoes, broth, and spices. A short simmer finishes the rice and chicken together, and a blanket of melted pepper jack adds a creamy, slightly spicy finish. Top with fresh cilantro, a squeeze of lime, and avocado for bright, balanced bites.
Why this recipe works: cooking the rice with the diced tomatoes and broth lets it absorb savory, spiced flavors while the chicken cooks through. Toasting the rice for a couple of minutes before adding liquid gives extra nuttiness and prevents a mushy texture. The dish comes together in about 35 minutes from start to finish and serves about four people.
If you enjoy one-pot dinners, here are a few other favorites to try (titles only):
- One Pot Buffalo Taco Spaghetti
- One Pot Greek Pasta
- One Pot German Meatballs and Potatoes
- One Pot Chicken Fajita Pasta
- One Pot Buffalo Chicken Cheesy Tortellini
One Pot Taco Chicken & Rice
In one pot and under an hour, make this Taco Chicken and Rice — a comforting, flavorful, and gluten-free family meal. It’s an all-in-one dinner that’s easy to customize and perfect for busy nights.
Servings: 4 people
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Author: Whitney Bond
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- ½ cup onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 cups long grain white rice
- 14.5 oz can diced tomatoes with green chilies
- 3 cups chicken broth
- 2 cups pepper jack cheese, shredded
Optional toppings
- ¼ cup cilantro, finely chopped
- 2 limes, sliced into wedges for squeezing over the dish
- 1 avocado, diced
Instructions
- Heat a large pot over medium-high heat. Add the cubed chicken, diced onion, minced garlic, and minced jalapeño.
- Sauté until the chicken is lightly browned and the onion is translucent, about 4–5 minutes.
- Stir in the kosher salt, chili powder, ground cumin, and rice, coating the rice and chicken evenly with the spices.
- Toast the rice in the pot for 2–3 minutes, stirring frequently so it toasts but doesn’t burn.
- Add the diced tomatoes with green chilies and the chicken broth. Bring the mixture to a gentle simmer.
- Cover the pot, reduce heat to low, and simmer for 20–25 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the lid and sprinkle the shredded pepper jack cheese evenly over the top.
- Take the pot off the heat and let it sit for a few minutes to melt the cheese. Serve immediately with your chosen toppings.
- Top each serving with cilantro, a squeeze of lime, and diced avocado if desired.
Notes
- Optional toppings are not included in the nutritional information below.
Tips & Variations
To adjust the heat, use less jalapeño or swap pepper jack for a milder cheese like Monterey Jack. For extra smoky flavor, add 1 tsp smoked paprika. If you prefer brown rice, increase the liquid and cooking time and simmer until tender (brown rice usually requires more liquid and longer cooking). For a dairy-free version, omit the cheese and finish the dish with a drizzle of olive oil and extra avocado.
Use a heavy-bottomed pot or Dutch oven so heat distributes evenly and rice cooks consistently. If your rice tends to stick, stir once or twice early in the simmering time, but avoid frequent stirring once covered, as this can make rice gummy.
Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of broth or in the microwave until warmed through.
Nutrition Facts
Serving: 4 servings
Calories: 876 kcal (44% DV)
Carbohydrates: 91 g (30% DV) | Protein: 60 g (120% DV) | Fat: 30 g (46% DV)
Saturated Fat: 13 g (65% DV) | Cholesterol: 159 mg (53% DV) | Sodium: 1757 mg (73% DV)
Potassium: 1454 mg (42% DV) | Fiber: 7 g (28% DV) | Sugar: 5 g (6% DV)
Vitamin A: 949 mg (19% DV) | Vitamin C: 46 mg (56% DV) | Calcium: 530 mg (53% DV) | Iron: 4 mg (22% DV)
This One Pot Taco Chicken & Rice is a reliable, crowd-pleasing dinner that’s simple enough for weeknights and flavorful enough for guests. Adjust spices and toppings to suit your family’s preferences, and enjoy a fuss-free, satisfying meal with minimal cleanup.