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jhessica

Chicken and Rice Taco Skillet: Get Dinner Ready Fast!

A quick and delicious Chicken and Rice Taco Skillet that combines tender chicken, rice, and beans with flavorful spices, topped with cheese and fresh avocado.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 cup uncooked long-grain white rice
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 14.5 ounces diced tomatoes with green chilies
  • 2 cups chicken broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 avocado diced (for topping)
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Stir in the uncooked rice, black beans, diced tomatoes (with juices), chicken broth, taco seasoning, and cumin. Bring the mixture to a boil.
  4. Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
  5. Return the cooked chicken to the skillet, stirring to combine. Sprinkle the shredded cheddar cheese on top, cover, and let it sit for 2-3 minutes until the cheese is melted.
  6. Serve the skillet hot, topped with diced avocado, fresh cilantro, and lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 8gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the skillet during cooking.
  • Substitute quinoa for rice for a healthier grain option, adjusting the liquid and cooking time as needed.

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