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In today’s fast-paced world, one-pan meals have skyrocketed in popularity for good reason. The convenience they offer is unparalleled; with just a single skillet to cook in, you can whip up a delicious dinner without the burden of multiple pots and pans. This not only saves time during preparation and cooking but also minimizes the mess that often follows a home-cooked meal. For families and individuals juggling work, school, and other commitments, one-pan meals like the Chicken and Rice Taco Skillet are a culinary lifesaver.

Chicken and Rice Taco Skillet - The Defined Dish

Looking for a quick and delicious weeknight dinner? Try this Chicken and Rice Taco Skillet! With juicy chicken, hearty black beans, and vibrant veggies all cooked together with rice, it's packed with flavor. Topped with melted cheese and fresh cilantro, this one-pan meal is as easy to make as it is to enjoy. Perfect for taco night or anytime you're craving comfort food. Plus, it's ready in just 40 minutes! Serve with lime wedges for a zesty finish.
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup white or brown rice, uncooked

2 cups chicken broth

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

1 cup corn (frozen or canned)

1 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 tablespoon taco seasoning (store-bought or homemade)

1 teaspoon olive oil

Salt and pepper, to taste

1 cup shredded cheddar cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast, 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.

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

      Add the Rice and Liquids: Stir in the uncooked rice and the remaining taco seasoning. Pour in the chicken broth and bring to a simmer.

        Combine Ingredients: Add the cooked chicken back into the skillet along with the black beans and corn. Stir well to combine. Cover the skillet and reduce the heat to low. Let it simmer for about 15-20 minutes until the rice is cooked and has absorbed the broth, stirring occasionally.

          Melt the Cheese: Once the rice is cooked, sprinkle the shredded cheddar cheese on top. Cover the skillet again for about 2-3 minutes until the cheese has melted.

            Serve: Remove from heat and garnish with fresh cilantro and lime wedges. Serve immediately, making sure to mix everything before serving to distribute the cheese and ingredients evenly.

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