Cheesy Chicken Taco Rice
This Cheesy Chicken Taco Rice is a hearty and flavorful one-pot dish that's perfect for a quick weeknight dinner. With tender chicken, zesty taco seasoning, and gooey melted cheese, this recipe is sure to please the whole family.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 sharp knife and cutting board
- 1 cheese grater (optional)
- 4 serving bowls
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 packet taco seasoning 1 oz/28g
- 1 can black beans, drained and rinsed 15 oz/425g
- 1 cup frozen corn
- 1 cup shredded cheese cheddar or a cheese blend
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and slightly browned.
- Stir in the taco seasoning and cook for an additional minute, ensuring the chicken is well-coated with the seasoning.
- Add the rice, chicken broth, black beans, and corn to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and most of the liquid is absorbed.
- Once the rice is cooked, remove the skillet from heat. Stir in the shredded cheese until it melts and combines evenly with the rice and chicken mixture.
- Serve warm in bowls, and top with your choice of optional toppings such as diced tomatoes, avocado, cilantro, sour cream, or sliced jalapeños.
Notes
Feel free to substitute the chicken with ground turkey, beef, or even a plant-based protein for a different variation.
For added flavor, you can sauté some onions and bell peppers along with the chicken.
This dish can be easily reheated, making it a great leftover meal for lunch or dinner.