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Chicken and Rice Taco Skillet

A comforting one-pan dish that combines hearty chicken and rice with vibrant taco flavors, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken fillet, diced Feel free to use boneless thighs for extra moisture!
  • 1 cup rice Long grain or jasmine is preferred for a fluffier texture.
  • 2 cups chicken broth Opt for low-sodium if you prefer to control the salt.
  • 1 cup black beans, drained Canned is great for convenience.
  • 1 cup corn, drained Use frozen corn for even better sweetness.
  • 1 cup salsa Your favorite brand will elevate this dish!
  • 1 tsp cumin This spice brings warmth and depth.
  • 1 tsp chili powder Adjust based on your spice tolerance.
  • to taste Salt and pepper
  • 1 cup shredded cheese Cheddar or Monterey Jack melts beautifully!
  • for garnish Fresh cilantro Adds a fresh pop every time.

Method
 

Preparation
  1. Heat a skillet over medium heat. Make sure your skillet is hot before adding ingredients; this helps with browning the chicken.
  2. Add the diced chicken and cook it for about 5-7 minutes or until it turns golden brown. Stir occasionally to avoid sticking and ensure even cooking.
  3. Stir in the rice, chicken broth, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Bring this delicious mixture to a roaring boil, allowing those flavors to mingle and dance.
  4. Reduce heat and cover. Lower the heat to a simmer and cover the skillet tightly. Let it simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
  5. After 20 minutes, sprinkle the shredded cheese on top, cover, and let it melt for an additional 2-3 minutes.
  6. Garnish with fresh cilantro before serving. This will not only enhance the flavor but also add that gorgeous pop of green!

Notes

Ensure your chicken is at room temperature for even cooking and consider having your rice rinsed and ready to maintain fluffiness. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.