Chicken and Rice Taco Skillet
A one-pan wonder featuring seasoned chicken, zesty spices, and melted cheese, perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken fillet, diced
- 1 cup rice (long-grain or brown)
- 2 cups chicken broth (low-sodium)
- 1 cup black beans, drained
- 1 cup corn, drained
- 1 cup salsa (chunky variety)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Heat a large skillet over medium heat until hot.
- Cook the diced chicken with salt and pepper for 5-7 minutes until browned.
- Combine the rice, chicken broth, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
- Simmer by bringing to a boil, then reducing heat and covering for about 20 minutes.
- Melt the cheese on top of the skillet, cover, and let it sit for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
