Chicken and Rice Taco Skillet
A one-skillet family favorite that combines tender chicken, hearty rice, and vibrant veggies for a quick and comforting meal.
Ingredients
Main Ingredients
- 1 lb chicken fillet, diced Use high-quality, organic chicken for the best flavor and texture.
- 1 cup rice (white or brown) Opt for long-grain rice for fluffier texture; soak brown rice for 30 minutes.
- 2 cups chicken broth Homemade broth enhances flavor, but low-sodium store-bought is fine.
- 1 cup black beans, drained Canned beans save time; for freshness, use dried beans.
- 1 cup corn, drained Fresh corn adds sweetness; frozen works well, too.
- 1 cup salsa Choose a brand with some heat.
- 1 tsp cumin Key spice for flavor.
- 1 tsp chili powder Adds warmth and depth.
- to taste salt and pepper Freshly ground if possible.
- 1 cup shredded cheese Cheddar or Monterey Jack melt well in this dish.
- to taste fresh cilantro for garnish Adds a refreshing finish.
Instructions
Cooking Steps
- Set your skillet over medium heat, allowing it to warm up for about 2-3 minutes until hot.
- Add the diced chicken fillet and cook until browned, roughly 5-7 minutes. Don't overcrowd the pan; cook in batches if necessary.
- Toss in the rice, chicken broth, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Stir thoroughly to combine.
- Bring the mixture to a vigorous boil, then reduce the heat to low and cover with a lid.
- Allow to simmer for about 20 minutes, or until the rice is tender and has absorbed most of the broth.
- Sprinkle shredded cheese over the top and cover for an additional 3-5 minutes, until the cheese is melted.
- Garnish with chopped cilantro and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish can be made ahead by pre-cooking chicken and veggies.