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Chicken and Rice Taco Skillet

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A delightful fusion of comforting chicken, tantalizing spices, and fluffy rice, perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into small cubes
  • 1 tablespoon olive oil (or vegetable oil)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or homemade)
  • 1 cup long-grain white rice (or brown rice)
  • 1 ½ cups chicken broth (or water)
  • 1 cup salsa (mild, medium, or hot)
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese (or a Mexican blend)
  • Salt and pepper, to taste
  • Fresh cilantro for garnish (optional)
  • Sour cream, to taste
  • Sliced avocado or guacamole, for serving
  • Sliced jalapeños, for serving
  • Chopped tomatoes, for garnish
  • Chopped lettuce, for garnish
  • Lime wedges, for serving

Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add cubed chicken and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
  2. Add diced onion and minced garlic to the same skillet and sauté for 2-3 minutes until softened.
  3. Add rice to the skillet and toast for 1-2 minutes, then sprinkle in taco seasoning and mix well.
  4. Pour in chicken broth and salsa, bring to a simmer, and cover. Cook for 15-20 minutes until rice is tender.
  5. Return chicken to the skillet, add black beans and corn, stir to combine, and simmer for an additional 5 minutes.
  6. Remove from heat and top with shredded cheese. Cover until the cheese melts, about 2-3 minutes.
  7. Serve in bowls, garnished with cilantro, sour cream, avocado, jalapeños, tomatoes, and lettuce.

Notes

Great for meal prep and can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

Find it online: https://dishlulu.com/chicken-and-rice-taco-skillet-recipe/