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In the fast-paced world we live in today, one-pan meals have emerged as a beloved solution for busy families and individuals seeking quick yet delicious dinner options. These meals not only save time on cooking and cleaning but also allow for creativity in the kitchen, merging various flavors into a single dish. One standout recipe that exemplifies these qualities is the Chicken and Rice Taco Skillet. This dish combines the beloved flavors of classic tacos with the heartiness of a comforting rice bowl, making it an ideal meal for weeknights when time is of the essence.

Chicken and Rice Taco Skillet - The Defined Dish

Make meal time a breeze with this Chicken and Rice Taco Skillet! Packed with tender chicken, flavorful veggies, and perfectly cooked rice, this one-pan dish is full of vibrant taco flavors. It’s topped with melted cheese and served with creamy avocado, fresh cilantro, and zesty lime. Ready in just 40 minutes, it’s perfect for busy weeknights. Serve it in taco shells or enjoy it on its own for a deliciously easy dinner!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup long-grain white rice

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 can (14.5 oz) diced tomatoes with green chilies

2 cups chicken broth

1 tablespoon taco seasoning

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

1 avocado, diced (for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Chicken: In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

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

      Add Rice and Liquids: Stir in the rice, diced tomatoes (with their juice), chicken broth, taco seasoning, cumin, paprika, and any additional salt and pepper. Bring the mixture to a boil.

        Simmer: Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and has absorbed the liquid. Stir occasionally to prevent sticking.

          Combine Ingredients: Once the rice is cooked, return the cooked chicken to the skillet. Stir to combine and let it heat through for an additional 2-3 minutes.

            Add Cheese: Sprinkle shredded cheese on top of the skillet mixture and cover for a few minutes until the cheese melts.

              Serve: Remove from heat and garnish with diced avocado, chopped cilantro, and lime wedges. Serve warm, either in taco shells or on its own.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4