Chicken Taco and Rice
Transform your weeknight dinners with this one-pan Chicken Taco and Rice recipe, a vibrant fusion of bold taco flavors and hearty ingredients. Succulent, bite-sized chicken pieces are perfectly seasoned with taco spices and pan-seared to golden perfection, then combined with fluffy, toasted white rice simmered in savory chicken broth. The dish is elevated with zesty diced tomatoes, protein-packed black beans, sweet pops of frozen corn, and melty shredded cheddar cheese. Topped with fresh cilantro and a refreshing squeeze of lime, this meal delivers a fiesta of flavors in every bite. Ready in just 45 minutes, this crowd-pleaser is perfect for a quick, satisfying dinner while keeping cleanup to a minimum. Whether you’re feeding the family or meal prepping for the week, this Chicken Taco and Rice recipe is sure to become a staple.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Olive oil
- 2 tbsp Taco seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup White rice
- 2 cups Chicken broth
- 1 can (14.5 oz) Diced tomatoes
- 1 can (15 oz) Black beans
- 1 cup Frozen corn
- 1 cup Shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
- 1 Lime
Instructions
Cut the chicken breast into bite-sized cubes.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken cubes to the skillet. Sprinkle with taco seasoning, salt, and black pepper. Cook for 5-7 minutes, stirring frequently, until the chicken is browned and fully cooked. Remove and set aside.
In the same skillet, add the white rice. Stir and toast for 1-2 minutes until lightly golden.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet with a lid, and simmer the rice for 10 minutes.
After 10 minutes, add the diced tomatoes (with their liquid), black beans (rinsed and drained), and frozen corn to the skillet. Stir well to combine.
Return the cooked chicken to the skillet and mix it into the rice and vegetables. Cover and cook for an additional 10-12 minutes, or until the rice is tender and the liquid is absorbed.
Sprinkle shredded cheddar cheese evenly over the skillet. Cover for 2 minutes, allowing the cheese to melt.
Garnish with chopped fresh cilantro and a squeeze of fresh lime juice before serving.
Serve hot and enjoy your Chicken Taco and Rice!
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 10299 mg | 448% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 20.7 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1334 mg | 103% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3173 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
