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In today’s fast-paced world, finding meals that are both delicious and easy to prepare can feel like a daunting task. Enter the Chicken and Rice Taco Skillet, a delightful one-pan dish that perfectly combines convenience with flavor. This recipe is not only a time-saver but also a crowd-pleaser, making it an ideal choice for busy families and individuals looking to whip up a satisfying meal without the hassle of multiple pots and pans.

Chicken and Rice Taco Skillet - The Defined Dish

Discover a delicious one-pan meal with this Chicken and Rice Taco Skillet! Perfect for busy weeknights, it combines tender chicken, black beans, corn, and spices with fluffy rice for a hearty dish. Topped with melted cheese and fresh cilantro, it’s sure to satisfy your taco cravings. Serve it with lime wedges and jalapeños for a zesty kick. Easy to make and packed with flavor, this recipe is a family favorite you won’t want to miss!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 cup long-grain white rice, rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

2 cups chicken broth

1 cup shredded cheese (cheddar or Mexican blend)

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced jalapeños (optional, for heat)

Instructions
 

In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, approximately 5-7 minutes. Remove chicken from the skillet and set aside.

    In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.

      Add the rinsed rice, black beans, corn, chili powder, cumin, paprika, and the cooked chicken back to the skillet. Mix well to combine all ingredients.

        Pour the chicken broth into the skillet and bring to a boil. Once it reaches a boil, reduce the heat to low and cover the skillet. Let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.

          Remove the skillet from heat and sprinkle the shredded cheese evenly over the top. Cover again for a couple of minutes until the cheese has melted.

            Garnish with freshly chopped cilantro, and serve with lime wedges and sliced jalapeños on the side for an extra kick.

              Prep Time: 10 min | Total Time: 40 min | Servings: 4