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–+ servings

Cheesy Chicken Taco Rice

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A comforting one-pan dish that combines all the best parts of tacos with the heartiness of rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed Use any part of the chicken you prefer.
  • 2 tbsp olive oil For sautéing.
  • 1 cup rice Uncooked, any variety.
  • 1 cup chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1 packet taco seasoning Adjust for spiciness if desired.
  • 1 cup shredded cheese (cheddar or Mexican blend) Substitute with pepper jack for spicier flavor.
  • 1 cup corn (canned or frozen) Drained if canned.
  • 1 can black beans, drained and rinsed Can substitute with any other bean.
  • Toppings: sour cream, salsa, green onions, or avocado (optional) Customize to your preference.

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the cubed chicken, seasoning it well, and cook until browned, about 5-7 minutes.
  3. Stir in the rice, chicken broth, taco seasoning, corn, and black beans.
  4. Bring it all to a simmer, then cover the skillet and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
  5. Once cooked, remove from heat and stir in the cheese until it’s beautifully melted.
  6. Serve hot with your favorite toppings like sour cream or avocado.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 4g

Notes

For an impressive presentation, scoop servings onto plates or in bowls and sprinkle with green onions. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
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