Description
This Chicken and Rice Taco Skillet is a vibrant, one-pan meal combining tender diced chicken, fluffy rice, black beans, corn, and zesty salsa, all seasoned with cumin and chili powder. Melting shredded cheese on top and garnishing with fresh cilantro adds a delightful finish. Ready in just 40 minutes, it’s perfect for a quick and flavorful weeknight dinner.
Ingredients
Scale
Protein and Grains
- 1 lb chicken fillet, diced
- 1 cup rice
Vegetables and Legumes
- 1 cup black beans, drained
- 1 cup corn, drained
Liquids and Sauces
- 2 cups chicken broth
- 1 cup salsa
Spices and Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Dairy and Garnish
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat the skillet: Place a large skillet over medium heat to warm up in preparation for cooking the chicken.
- Cook the chicken: Add the diced chicken fillet to the hot skillet and cook, stirring occasionally, until the pieces are browned and cooked through, ensuring a flavorful base.
- Add ingredients: Stir in the rice, chicken broth, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix everything evenly to combine the flavors thoroughly.
- Simmer the mixture: Bring the skillet contents to a boil, then reduce the heat to low. Cover the skillet with a lid to trap steam and let it simmer gently for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add cheese: Sprinkle shredded cheese evenly over the chicken and rice mixture. Cover the skillet again and let the cheese melt from the residual heat, which should take a few minutes.
- Garnish and serve: Once the cheese has melted, remove the skillet from heat. Garnish with fresh cilantro leaves to add a refreshing herbaceous note before serving.
Notes
- Use long-grain white rice for best texture; brown rice will require longer cooking time.
- Feel free to substitute shredded cheese with a dairy-free option for lactose intolerance.
- Adjust the chili powder and salsa quantity depending on your preferred spice level.
- Make sure to drain canned beans and corn well to avoid excess liquid in the skillet.
- This recipe can be easily doubled to serve more people.
