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Chicken and Rice Taco Skillet

A comforting and quick one-pan meal featuring tender chicken, fluffy rice, and vibrant flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken fillet, diced Use organic, free-range chicken for best flavor.
  • 1 cup rice White rice is traditional, but brown rice or quinoa can be used.
  • 2 cups chicken broth Homemade is best; low-sodium store-bought works in a pinch.
  • 1 cup black beans, drained Canned is convenient; rinse to reduce sodium.
  • 1 cup corn, drained Fresh corn is great in summer, but frozen is good year-round.
  • 1 cup salsa Choose your favorite jar.
  • 1 tsp cumin Organic brands have a fresher taste.
  • 1 tsp chili powder Adjust according to spice preference.
  • Salt and pepper to taste Always taste as you go!
  • 1 cup shredded cheese Cheddar, Monterey Jack, or a taco blend work well.
  • to garnish Fresh cilantro Adds freshness and flavor.

Method
 

Preparation
  1. Heat a skillet over medium heat.
  2. Add diced chicken and cook for about 5-6 minutes until browned and no longer pink.
  3. Stir in rice and coat it in juices for about 1 minute.
  4. Add chicken broth, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Bring to a boil.
Cooking
  1. Cover and reduce heat to low. Simmer for 20 minutes until rice is tender.
  2. Sprinkle cheese on top, cover again, and let it melt for 1-2 minutes.
  3. Remove from heat and garnish with fresh cilantro before serving.

Notes

Leftovers keep well in the fridge for up to 3 days. Can be frozen for up to 2 months.