Name: Chicken Taco Rice Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb uncooked boneless skinless chicken breasts, cut into small bite-size pieces; 1 tablespoon taco seasoning; 1 teaspoon canola oil; 1 (15 oz) can black beans, drained and rinsed; 1 (11 oz) can corn kernels, drained; 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained; 1 cup salsa; 1 ½ cups cooked brown rice; ¾ cup shredded reduced-fat 2% milk sharp cheddar cheese; Optional: chopped cilantro, green onions, sour cream, avocado, or any other desired toppings

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Why You’ll Love Chicken Taco Rice Skillet Recipe

It’s convenient — everything cooks in one skillet, so fewer dishes to wash.
It delivers bold, satisfying flavor — taco seasoning, salsa, tomato sauce, and queso come together for a rich taste.
It’s adaptable — you can switch out ingredients (rice type, protein, veggies) to suit what you have on hand.
It’s relatively balanced — protein from chicken, whole‑grain option for rice, and veggies with the corn.
It’s comforting yet lively — the cheese and rice give warmth while the taco flavors keep it interesting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
boneless, skinless chicken breasts, cut into bite‑sized chunks
taco seasoning
a small onion, chopped
long‑grain brown rice
reduced‑sodium chicken broth
thin (liquid‑y) salsa
canned tomato sauce
frozen corn kernels
queso dip (such as a blanco queso)
chopped cilantro (optional)

Directions

In a large sauté pan or skillet, heat 2 teaspoons of the oil over medium‑high heat. Add the chicken pieces, sprinkle about one tablespoon of taco seasoning over them, stir to coat, and cook for about 5‑6 minutes, stirring every couple minutes, until browned and cooked through. Remove the chicken and cover to keep warm.
Add the remaining teaspoon of oil to the pan and reduce heat to medium. Add the chopped onion and cook until softened. Then add the uncooked rice and the remainder of the taco seasoning, stir for about a minute.
Pour in the chicken broth, ¼ cup of the salsa, the tomato sauce, and the corn. Stir, bring mixture to a boil, then cover, reduce heat to low and simmer for about 45 minutes (or until the rice is done and absorbs the liquid). If after 45 minutes the rice isn’t fully cooked, add a little more liquid and cook another 10‑15 minutes.
Once rice is cooked, remove lid and fluff/stir the rice mixture. Add the remaining ¼ cup salsa and the queso dip, stir to combine, then add back the reserved chicken and stir again to combine and warm through. If using cilantro, sprinkle on top before serving.

Servings and timing

Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour
Yield: ~4 servings (each ~1½ cups)

Variations

Use white rice instead of brown—reduce simmer time to about 30 minutes.
Substitute frozen corn with fresh or canned (drain if canned).
Swap the chicken for ground beef, ground turkey, sausage, or even a vegetarian protein like tofu or meatless crumbles.
For a vegetarian version, replace chicken broth with vegetable broth and skip the chicken.
Add extras like diced bell peppers, canned green chilies, black beans, or a dash of hot sauce to up the flavor/spice.

Storage/Reheating

Storage: Let the dish cool, then store in an airtight container in the refrigerator for up to 3‑4 days.
Freezing: You can freeze leftovers in freezer‑safe containers for up to 2‑3 months. Thaw in fridge overnight before reheating.
Reheating: Reheat in the microwave or on the stovetop. Add a splash of broth or water when reheating to loosen the rice and help restore texture. Stir occasionally until heated through.

FAQs

What kind of rice works best?

You can use long‑grain brown rice (as in the recipe) for more fiber and heartiness. White rice works too; just reduce the simmer time to about 30 minutes.

Can I use a different protein?

Yes — ground beef, ground turkey, sausage, or even tofu or meatless crumbles are good substitutes. Adjust cooking time as needed for the protein you choose.

What if I don’t have frozen corn?

No problem. You can use canned corn (drain well) or fresh corn cut off the cob—measure out the same quantity and add at the same step.

My rice wasn’t done after 45 minutes — what went wrong?

Rice cook times vary depending on brand and age, stove/top heat, and liquid absorption. If it’s still undercooked, add a little more liquid (broth or water) and cook another 10‑15 minutes.

Can I make this spicier or milder?

Yes — for milder flavor, use a mild taco seasoning and mild salsa. For more heat, pick a spicy taco seasoning, use hot salsa, or add hot sauce or chopped chilies.

Is this dish good for meal prep?

Absolutely. It stores and reheats well, making it great for lunches or leftover dinners.

Can I make it gluten‑free?

Yes — just make sure your taco seasoning and salsa are labeled gluten‑free, and you’re good to go.

Can I use instant rice or pre‑cooked rice?

Yes, but you’ll need to adjust the cooking process — since instant/pre‑cooked rice already cooks quickly, you’d add it later and not simmer the full 45 minutes; instead combine toward the end and heat until warmed through.

How can I lighten this dish further?

You can lighten by using lean chicken, opting for reduced‑sodium broth, choosing low‑fat queso or a smaller amount of cheese, and adding more veggies like bell peppers or beans to increase fiber and volume.

What should I serve it with?

It’s satisfying on its own, but you could serve with a simple green salad, sautéed veggies, or tortilla chips + avocado salsa for extra texture and freshness.

Conclusion

This Chicken Taco Rice Skillet hits the sweet spot of comfort food and flavor-packed simplicity. With one skillet, you’ve got juicy seasoned chicken, savory rice, sweet corn and creamy cheese all in one pot. It’s perfect for busy weeknights, leftovers, or meal prepping, and offers plenty of room for customization. Try it, tweak it to your taste, and make it a go‑to in your dinner rotation.