Description
This Chicken and Rice Taco Skillet is the one-pan wonder that’ll make your family think you spent hours in the kitchen – quick, flavorful, and guaranteed to disappear faster than you can say “seconds, please!”
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2–3 cloves garlic, minced
- 1 packet (1.25oz) taco seasoning
- 1 cup long-grain white rice, uncooked
- 2¼ cups chicken broth
- 1 can (15oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10oz) diced tomatoes with green chilies
- 1 cup shredded Mexican cheese blend
- Optional garnishes: fresh cilantro, diced avocado, sour cream, lime wedges
Instructions
- Season diced chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 3-4 minutes. Remove to a plate.
- In the same skillet, add onions and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add uncooked rice to the skillet and stir to coat with oil. Sprinkle taco seasoning over rice and stir to combine. Toast rice for about 1 minute.
- Pour in chicken broth, diced tomatoes with chilies, black beans, and corn. Stir well to combine.
- Return the chicken to the skillet, nestling pieces into the rice mixture. Bring to a boil, then reduce heat to low.
- Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Sprinkle cheese over the top, cover, and remove from heat. Let stand for 2-3 minutes until cheese is melted.
- Garnish with cilantro, avocado, sour cream, and lime wedges before serving.