Cheesy Chicken and Rice Taco Skillet – One Pan Delight

The aroma of Chicken and Rice Taco Skillet wafts through the air, promising a fiesta of flavors in every bite. Imagine tender chicken nestled among vibrant peppers and zesty spices, all bubbling away in one glorious pan, making clean-up a breeze.

Picture this: it’s a busy weeknight, and you want to impress your family without losing your sanity. This dish not only delivers on taste but also brings back memories of cozy dinners filled with laughter and chatter. Whether it’s Taco Tuesday or just a random Wednesday, this one-pan wonder is your ticket to culinary bliss.

I still remember the first time I made this dish. My kids couldn’t stop raving about how delicious it was, and my husband even went back for seconds—something he rarely does!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust depending on how many people you’re feeding.

• Long Grain White Rice: Use uncooked rice; it absorbs all the delicious flavors as it cooks.

• Bell Peppers: Choose a mix of red and green for vibrant color and sweetness that balances the spice.

• Onion: A medium yellow onion works best; sautéing it adds a wonderful depth of flavor.

• Garlic: Fresh minced garlic gives this dish an irresistible aroma that draws everyone to the kitchen.

• Taco Seasoning: You can use store-bought or homemade; either way, this adds an explosion of Tex Mex flavor.

• Chicken Broth: Use low-sodium chicken broth for controlling saltiness while adding richness.

• Shredded Cheese: A Mexican cheese blend melts beautifully over the dish, creating a gooey topping you won’t be able to resist.

• Cilantro (optional): Fresh cilantro adds a pop of freshness that brightens up the entire skillet.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Pan: Heat a large skillet over medium heat and add olive oil. Once hot, toss in diced onion and bell peppers until they soften, about 5 minutes.

Add the Chicken: Cut your chicken breasts into bite-sized pieces. Stir them into the skillet until browned on all sides, roughly 7-10 minutes.

Add Garlic and Seasoning: Sprinkle in minced garlic and taco seasoning; stir until fragrant—about 1 minute—releasing those heavenly Tex Mex aromas.

Add Rice and Broth: Pour in uncooked rice along with chicken broth. Bring everything to a simmer while stirring occasionally—this ensures even cooking.

Cover and Cook: Reduce heat to low; cover your skillet with a lid. Let it cook undisturbed for about 20 minutes or until rice is tender.

Add Cheese & Serve!: Once cooked through, sprinkle shredded cheese over the top. Cover again briefly until melted. Garnish with chopped cilantro before serving.

Now you have a delightful Chicken and Rice Taco Skillet that will surely be loved by all! Enjoy every cheesy bite packed with Tex Mex flavor!

Perfecting the Cooking Process

Start by searing the chicken first to lock in moisture, then add veggies and rice for even cooking.

Add Your Touch

Feel free to swap out chicken for beef or tofu, and experiment with different cheeses for added flavor.

Storing & Reheating

Store in an airtight container in the fridge for up to three days. Reheat on low heat to preserve creaminess.

The first time I made this dish, my kids devoured it in minutes! Their smiles and compliments made all the effort worth it.

FAQ

What can I substitute for chicken in this recipe?

You can use ground turkey, beef, or even beans for a vegetarian option.

How do I make this dish spicier?

Add diced jalapeños or a dash of hot sauce while cooking for an extra kick.

Can I freeze the Chicken and Rice Taco Skillet?

Yes, store it in freezer-safe containers for up to three months for easy meals later.

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Chicken and Rice Taco Skillet

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• Author: Rachel Lawson
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Chicken and Rice Taco Skillet is a flavorful one-pan dish that combines tender chicken, colorful bell peppers, and zesty spices for a delightful Tex-Mex experience. Perfect for busy weeknights, this easy recipe delivers rich flavors and minimal cleanup, making it a family favorite. With every bite, you’ll savor the warmth of shared meals and laughter around the table.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup long grain white rice
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning
• 2 cups low-sodium chicken broth
• 1 cup shredded Mexican cheese blend
• Fresh cilantro for garnish (optional)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté diced onion and bell peppers until softened (about 5 minutes).
2. Add bite-sized chicken pieces to the skillet; cook until browned (7-10 minutes).
3. Stir in minced garlic and taco seasoning; cook until fragrant (about 1 minute).
4. Pour in uncooked rice and chicken broth; bring to a simmer while stirring occasionally.
5. Cover the skillet with a lid, reduce heat to low, and cook undisturbed for about 20 minutes or until rice is tender.
6. Sprinkle shredded cheese on top; cover briefly until melted. Garnish with chopped cilantro before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Skillet
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 bowl (350g)
• Calories: 480
• Sugar: 3g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 90mg