Easy Taco Chicken and Rice Skillet
Whip up a comforting and flavorful dinner with this Easy Taco Chicken and Rice Skillet—a one-pan wonder perfect for busy weeknights! Juicy, bite-sized pieces of chicken are seasoned with bold taco spices and paired with fluffy, savory rice infused with zesty diced tomatoes and green chilies. Everything comes together effortlessly in just 30 minutes, simmering to perfection in a single skillet for easy cleanup. Finished with melty cheddar cheese and a sprinkle of fresh cilantro, this dish is bursting with Tex-Mex flavors and can be customized with toppings like sour cream, avocado slices, or lime wedges. Whether you're feeding a family or meal prepping for the week, this hearty skillet meal is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 piece yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
- 1 packet (1 ounce) taco seasoning
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: sour cream, sliced avocado, lime wedges
Instructions
Cut the chicken breasts into bite-sized pieces. Season with half the taco seasoning, salt, and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 4-5 minutes, until golden brown and just cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the uncooked rice, chicken broth, diced tomatoes with green chilies (including the liquid), and the remaining taco seasoning. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is fully cooked, return the cooked chicken to the skillet. Stir everything together and sprinkle the shredded cheddar cheese over the top.
Cover the skillet again and let the cheese melt, about 2-3 minutes.
Garnish with chopped fresh cilantro and serve warm with your favorite optional toppings such as sour cream, sliced avocado, or lime wedges.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 930 mg | 20% | |
*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.
