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Spicy One Pan Cheesy Taco Chicken and Rice

A creamy, cheesy, and spicy dish that combines tender chicken, fluffy rice, and bold spices, all cooked in one pan for a hassle-free dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breasts, diced
  • 1 cup long-grain rice
  • 1 packet taco seasoning (or homemade)
  • 1 cup chicken broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 medium diced bell pepper
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • to taste Olive oil for cooking
  • to taste Salt and pepper
  • to taste Fresh cilantro for garnish (optional)

Method
 

Cooking Steps
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Season with salt and pepper.
  2. Toss in the diced onion, bell pepper, and minced garlic. Sauté for another 3-4 minutes until the vegetables soften.
  3. Stir in the rice and sprinkle in the taco seasoning. Mix until everything is well-coated.
  4. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes.
  5. After the rice is tender, fold in the black beans and corn. Give it a good stir and let it heat through for a few minutes.
  6. Remove the skillet from heat and sprinkle the shredded cheese on top. Cover it for a couple of minutes to melt the cheese.
  7. Fluff everything with a fork and garnish with fresh cilantro if desired. Dig in and enjoy!

Notes

Customize with toppings like diced avocados, fresh cilantro, or a squeeze of lime for added freshness. This dish is also great for using leftover rotisserie chicken.