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–+ servings
jhessica

One-Pan Chicken and Rice Taco Skillet: A Flavorful Delight!

A delicious and easy one-pan meal featuring chicken, rice, and taco flavors, perfect for a weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1/4 cup 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 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 minute.
  3. Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another minute to toast the spices.
  4. Add the rice to the skillet and stir to coat it in the spices. Pour in the chicken broth, black beans, corn, and salsa. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
  6. Once the rice is cooked, return the chicken to the skillet and stir to combine. Sprinkle the shredded cheddar cheese on top, cover, and let it sit for 2-3 minutes until the cheese is melted.
  7. Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 6gSugar: 3g

Notes

  • For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the skillet.
  • Substitute quinoa for rice for a healthier grain option, adjusting the cooking time as needed.

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