Description
A flavorful and hearty Chicken and Rice Taco Skillet combining tender diced chicken breast, sautéed vegetables, aromatic spices, and creamy melted cheddar cheese. This one-pan dish is easy to prepare and perfect for a family-friendly dinner with a zesty lime finish.
Ingredients
Scale
Protein & Vegetables
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
Main Ingredients
- 1 cup long-grain white rice
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
Spices & Seasonings
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings & Garnishes
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat oil: Heat the olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Cook chicken: Add the diced chicken breast to the skillet and cook, stirring occasionally, until browned and cooked through, about 7-10 minutes.
- Remove chicken: Remove the cooked chicken from the skillet and set it aside on a plate to keep warm.
- Sauté vegetables: In the same skillet, add the chopped onion and red bell pepper, sautéing until softened, about 3-4 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
- Toast rice: Stir in the rice, coating it well with the oil and vegetables, and cook for 2-3 minutes to slightly toast the grains.
- Add liquids and spices: Pour in the diced tomatoes with juices, chicken broth, taco seasoning, cumin, paprika, chili powder, salt, and black pepper.
- Simmer mixture: Stir everything together and bring the mixture to a simmer on medium heat.
- Cook rice: Reduce heat to low, cover the skillet, and let the rice cook for 15-18 minutes until tender and the liquid is absorbed.
- Combine chicken: Return the cooked chicken to the skillet and stir to combine with the rice and vegetables.
- Add cheese: Sprinkle shredded cheddar cheese evenly over the top of the mixture, then cover the skillet again.
- Melt cheese: Allow the cheese to melt over 2-3 minutes while keeping the skillet covered.
- Garnish: Remove skillet from heat and sprinkle chopped fresh cilantro over the top for a burst of freshness.
- Serve: Serve the chicken and rice mixture on plates, garnished with lime wedges to squeeze over for added zestiness.
Notes
- Use a heavy-bottomed skillet to prevent sticking and ensure even cooking.
- For extra heat, add diced jalapeño peppers along with the bell pepper.
- Substitute cheddar cheese with pepper jack for a spicier twist.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Ensure the skillet is covered tightly during rice cooking to trap steam and cook rice properly.
