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–+ servings

Chicken and Rice Taco Skillet

A quick and easy one-pan meal featuring seasoned chicken, rice, and taco flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: main dish
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice Base
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup long-grain white rice rinsed
  • 1 can black beans drained and rinsed
  • 1 cup chicken broth low sodium
  • 1 cup corn frozen or canned
  • 1 packet taco seasoning or homemade
Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 cup cherry tomatoes halved
  • 1 cup shredded lettuce
  • 1/2 cup sour cream for serving
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Cook Chicken
  1. In a large skillet over medium heat, add the chicken pieces and cook until browned, about 5-7 minutes.
  2. Stir in the taco seasoning and cook for an additional 1-2 minutes until the chicken is well coated.
Add Rice and Broth
  1. Add the rinsed rice, chicken broth, black beans, and corn to the skillet.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Serve
  1. Remove from heat and fluff the rice with a fork.
  2. Serve topped with shredded cheese, cherry tomatoes, lettuce, sour cream, and cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gFiber: 6gSugar: 2g

Notes

Feel free to customize the toppings based on your preferences. You can also add avocado or jalapeños for extra flavor.

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