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Taco night is a cherished tradition in many households, celebrated for its vibrant flavors and customizable nature. However, the effort of preparing multiple components—seasoned meat, toppings, and sides—can sometimes deter even the most enthusiastic home cooks. Enter the Chicken and Rice Taco Skillet, a delightful one-pot meal that encapsulates all the zest and excitement of taco night in an easy-to-make dish. This recipe is perfect for busy weeknights when time is of the essence, yet you still crave a comforting meal that doesn't skimp on flavor.

Chicken and Rice Taco Skillet - The Defined Dish

Make weeknight dinners a breeze with this delicious Chicken and Rice Taco Skillet! Packed with flavor and easy to prepare, this one-pan meal combines tender chicken, fluffy rice, black beans, corn, and colorful veggies all seasoned with taco spices. Perfect for busy nights, it's ready in just 40 minutes. Serve it warm, topped with fresh cilantro, lime wedges, and your favorite toppings like cheese and avocado for a satisfying dinner everyone will love! 🌮🍗
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup long-grain white rice, rinsed

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup low-sodium chicken broth

1 tablespoon olive oil

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon cumin

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: shredded cheese, avocado, sour cream

Instructions
 

Prepare the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken. Season with salt, pepper, and half of the taco seasoning. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

    Sauté the Vegetables: In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for about 3-4 minutes, until the vegetables are softened.

      Combine Ingredients: Add the rinsed rice to the skillet, stirring to combine with the vegetables. Next, add the black beans, diced tomatoes with green chilies, corn, chicken broth, the remaining taco seasoning, and cumin. Mix well.

        Cook the Skillet: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and fluffy.

          Add the Chicken Back: Once the rice is done, remove the skillet from heat and stir in the cooked chicken. Taste and adjust seasoning, if necessary.

            Serve: Garnish with fresh cilantro and serve hot with lime wedges and any additional optional toppings you desire.

              Prep Time: 10 mins | Total Time: 40 mins | Servings: 4