Zesty Taco Chicken Rice Skillet

There's something truly comforting about a one-pan meal that brings the whole family together. The aroma of seasoned chicken mingling with sautéed vegetables and hearty rice can transform an ordinary evening into a joyful gathering. Allow me to take you on a culinary journey with my beloved Zesty Taco Chicken Rice Skillet, a dish that not only satisfies hunger but also warms the heart.

Experience the joy of family mealtime with this Zesty Taco Chicken Rice Skillet. This one-pan dish blends succulent chicken, colorful vegetables, and wholesome rice, all infused with bold taco flavors. Perfect for busy weeknights, it takes just 30 minutes to prepare and is easily customizable to satisfy everyone’s tastes. Serve it up warm with cheese, cilantro, and fresh lime wedges for a delightful dinner that will have everyone coming back for seconds. Enjoy a hearty meal filled with love and deliciousness!

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Ingredients

1 pound boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), chopped

1 cup long-grain white rice

2 cups chicken broth

1 (15-ounce) can black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 packet taco seasoning

1 cup diced tomatoes (fresh or canned)

1/2 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for serving)

Sour cream (optional, for serving)

Lime wedges (for serving)

Instructions

Heat the Oil: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken. Season with salt and pepper. Cook for about 5-7 minutes or until the chicken is browned and cooked through. Remove from skillet and set aside.

Sauté Vegetables: 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 1 minute until fragrant.

Add Rice: Stir in the rice and taco seasoning, mixing well to coat the rice with the oil and spices.

Simmer: Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.

Combine Ingredients: Once the rice is ready, stir in the cooked chicken, black beans, and corn. Mix everything thoroughly, allowing it to heat through for 3-4 minutes.

Cheese It Up: Sprinkle the shredded cheddar cheese over the top of the skillet. Cover again and let it cook for another 2-3 minutes until the cheese has melted.

Garnish and Serve: Remove from heat, and garnish with fresh cilantro. Serve with sliced jalapeños, sour cream, and lime wedges on the side.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings