Name: Mexican Chicken & Rice Tacos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked white rice; 2 chicken breasts, diced; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 8 small corn tortillas; ½ cup chopped fresh cilantro; ½ cup diced tomatoes; ½ cup shredded cheddar cheese; 1 lime, cut into wedges; Salt and black pepper to taste

Hey y’all! If you’re craving a flavor-packed, fuss-free meal that brings everyone together, you have to try these Mexican Chicken & Rice Tacos. Juicy Chicken, fluffy Mexican rice, and loads of fresh toppings tucked inside warm tortillas – what’s not to love? They’re perfect for casual weeknight meals, weekend parties, or even Taco Tuesday. Ready for a fiesta in your kitchen? Let’s get cooking!

Why You’ll Love This

Quick and easy – on the table in just 40 minutes.
Loaded with zesty, smoky flavors for bold, satisfying bites.
Versatile – easily adaptable for meal prep or family gatherings.
Packed with protein for a hearty, balanced dinner option.
Kid-friendly and customizable with your favorite toppings!

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
1 cup long-grain white rice, rinsed
2 cups low-sodium chicken broth
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 bell pepper (any color), diced
1 (14-ounce) can diced tomatoes with green chilies, drained
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
8 small flour or corn tortillas
Optional toppings: shredded lettuce, sliced avocado, chopped cilantro, diced red onion, lime wedges, crumbled queso fresco

Directions

Step 1: Season and Sear the Chicken

In a medium bowl, toss chicken cubes with chili powder, smoked paprika, cumin, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, turning occasionally, until browned and just cooked through. Remove chicken to a plate and set aside.

Step 2: Sauté Vegetables

In the same skillet, lower heat to medium and add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Step 3: Cook the Rice

Add rinsed rice to the skillet, stirring to combine with the vegetables. Cook for 1-2 minutes until rice is lightly toasted.
Stir in the drained diced tomatoes and chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed.

Step 4: Combine & Assemble Tacos

Return the cooked chicken to the skillet and gently mix with the rice and vegetables. Taste and adjust seasoning if needed.
Warm tortillas on a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5 minutes.
Spoon generous portions of the chicken and rice mixture onto each tortilla. Add your favorite toppings and a squeeze of fresh lime juice.

Notes

For extra flavor, marinate chicken in the spices for 30 minutes before cooking.
Keep the rice covered while simmering to prevent it from drying out.
You can swap white rice for brown, but increase simmering time by 10 minutes.

Variations

Vegetarian: Use black beans or grilled veggies instead of chicken.
Spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
Cheesy: Add shredded Monterey Jack or cheddar cheese to the rice before serving.

Required Equipment

Large skillet with lid
Mixing bowls
Sharp knife & cutting board
Spoon or spatula

Storage Instructions

Store cooled chicken and rice mixture in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until hot. Store tortillas and toppings separately for best freshness.

Suggested Pairings & Serving Recommendations

Serve with sides like creamy guacamole, tangy salsa, or Mexican street corn (elote).
A chilled pitcher of agua fresca or a light Mexican lager makes a festive addition.
Add extra lime wedges and hot sauce for a burst of zesty flavor.

Pro Tips

Char your tortillas over an open flame for extra smoky flavor.
Let the rice rest (covered) for 5 minutes before fluffing to ensure a perfect texture.
Mince your garlic last to keep it fresh and aromatic when adding to the skillet.

FAQ

Can I use rotisserie chicken?

Absolutely! Just shred and season the rotisserie chicken, add after the rice is cooked, and warm through.

How can I make this recipe gluten-free?

Simply use certified gluten-free corn tortillas and check that your chicken broth is gluten-free.

Can this be made ahead?

Yes – the chicken and rice can be made up to 2 days ahead; reheat and assemble tacos just before serving for best freshness.