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In today’s fast-paced world, home-cooked meals can often feel like a luxury we don't have time for. Enter the Chicken and Rice Taco Skillet, a delightful dish that marries convenience with flavor, making it an ideal choice for busy weeknights. This one-pan meal encapsulates the vibrant flavors of Mexican cuisine while ensuring that every bite is packed with nutritional goodness from chicken and rice. It’s not only satisfying but can also be ready in just 35 minutes—perfect for those evenings when you crave a hearty meal but are short on time.

Chicken and Rice Taco Skillet - The Defined Dish

Make weeknight dinners a breeze with this delicious Chicken and Rice Taco Skillet! Packed with tender chicken, flavorful spices, and colorful veggies, this one-pan dish is a family favorite. It comes together in just 35 minutes and is perfect for busy evenings. Top it off with melted cheese, fresh cilantro, and your choice of sour cream and avocado for a tasty finish. Get ready for a dish that brings all the taco flavors to your table!
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Ingredients
  

1 lb chicken breasts, diced

1 cup long-grain white rice, rinsed and drained

2 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes, undrained

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon oregano

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

1 cup shredded cheese (cheddar or Mexican blend)

Sour cream and avocado (optional, for serving)

Instructions
 

In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion and bell pepper until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

    Push the vegetables to one side of the skillet, and add the diced chicken to the other side. Season the chicken with chili powder, cumin, paprika, oregano, salt, and pepper. Cook the chicken until browned and cooked through, about 6-8 minutes.

      Once the chicken is cooked, stir the vegetables and chicken together in the skillet. Add the rinsed rice, chicken broth, and diced tomatoes (with their juice). Stir to combine.

        Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and has absorbed most of the liquid. If using frozen corn, add it in the last 5 minutes of cooking.

          Once cooked, remove the skillet from heat and squeeze the lime juice over the dish. Add the shredded cheese on top, cover again for a few minutes to melt the cheese.

            Serve warm, garnished with fresh cilantro. Optional toppings include avocado slices and a dollop of sour cream.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4