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Creating a delicious Chicken and Rice Taco Skillet starts with understanding the ingredients that form the backbone of the meal. Each component plays a vital role, contributing to flavor, texture, and nutrition. Let’s take a closer look at the key ingredients that will bring this dish to life.

Chicken and Rice Taco Skillet - The Defined Dish

Looking for a quick and delicious weeknight dinner? Try this Chicken and Rice Taco Skillet! Packed with tender chicken, black beans, corn, and all your favorite taco flavors, this one-pan meal is ready in just 40 minutes. It's easy to make, perfect for busy nights, and full of vibrant ingredients. Top it off with fresh cilantro, avocado slices, and a squeeze of lime for an extra kick. Your family will love this hearty dish!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup long-grain white rice

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

1 cup corn kernels (fresh, frozen or canned)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 packet taco seasoning (or homemade blend)

2 cups low-sodium chicken broth

1 cup diced tomatoes with green chilies (canned)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Avocado slices for serving

Lime wedges for serving

Instructions
 

Sauté the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken and season lightly with salt and pepper. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

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

      Add Rice and Seasoning: Stir in the rice, taco seasoning, and cook for an additional 1-2 minutes to toast the rice slightly.

        Combine Ingredients: Now add the black beans, corn, diced tomatoes, and chicken broth to the skillet. Stir everything together to combine well.

          Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

            Finish and Serve: Once done, remove the skillet from heat and stir in the cooked chicken. Let it sit for 5 minutes before serving to allow it to settle. Garnish with fresh cilantro, and serve with avocado slices and lime wedges on the side.

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