Description
A delicious one-skillet chicken taco rice dish bursting with flavor and topped with melty cheese.
Ingredients
Scale
- 2 cups chicken cooked and shredded (can use chicken breasts, thighs, or rotisserie chicken)
- 1 tablespoon olive oil
- ½ cup diced onions
- 2 tablespoons minced garlic
- 4 tablespoons taco seasoning (1 packet)
- 1 cup uncooked long grain rice
- 10 ounces can Rotel tomatoes and green chilies (undrained)
- 5 ounces can sweet corn (drained)
- 15 ounces can black beans (rinsed and drained)
- 1 ½ cups chicken broth
- 3 green onions (diced)
- 3 cups shredded fiesta cheese
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add onions and garlic. Cook for 2-3 minutes or until onions become translucent and garlic becomes fragrant.
- Add shredded, cooked chicken, taco seasoning, rice, Rotel, corn, black beans, and chicken broth.
- Gently stir everything together and bring to a slow boil.
- Reduce heat. Cover and simmer for 20 minutes, stirring halfway through.
- Sprinkle green onions and cheese over top.
- Cover and cook for an additional 5 minutes or until cheese is completely melted.
Notes
- Optional toppings: sour cream, diced tomatoes, avocado slices, additional green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 70mg