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Chicken Taco Rice Skillet

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This Chicken Taco Rice Skillet is a flavorful and hearty one-pan meal packed with seasoned chicken, rice, beans, corn, tomatoes, and melted cheese. It’s an easy weeknight dinner that brings together all your favorite taco flavors in a skillet.

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

Instructions

  1. In a mixing bowl, combine the chicken pieces with the taco seasoning and stir to coat.
  2. Place a large skillet over medium heat and add the oil. Once hot, add the seasoned chicken and cook, stirring occasionally, for 6-8 minutes until the chicken is cooked through and slightly browned.
  3. Add the black beans, corn, diced tomatoes with green chiles, salsa, and cooked rice to the skillet. Stir to combine all ingredients thoroughly.
  4. Cook for about 5-7 minutes, stirring occasionally, until everything is heated through and well mixed.
  5. Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook for another 1-2 minutes until the cheese is melted.
  6. Remove from heat and top with any desired toppings before serving.

Notes

  • You can use leftover cooked chicken or rotisserie chicken instead of raw chicken; just skip the step of cooking it and add with the other ingredients.
  • Adjust the heat level by using mild or hot salsa and Rotel, based on your spice preference.
  • This dish reheats well and makes great leftovers for lunch the next day.
  • You can substitute white rice or cauliflower rice if preferred.

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