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Easy Chicken and Rice Taco Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

The Skillet Base
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 bell pepper diced
  • 2 cloves garlic minced
  • 1 packet 1 oz taco seasoning
  • 1 cup long-grain white rice uncooked
  • 1 can 14.5 oz diced tomatoes with green chilies
  • 2 cups chicken broth
The Toppings
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup fresh cilantro chopped
  • 1 avocado sliced
  • Sour cream and lime wedges for serving

Method
 

Sauté the Chicken and Veggies
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken pieces and cook until browned on all sides, about 5 minutes.
  3. Add the onion and bell pepper, sautéing until softened, about 3-4 minutes.
  4. Stir in the garlic and cook for another minute until fragrant.
Simmer the Rice
  1. Stir in the taco seasoning and uncooked rice, letting the rice toast for a minute.
  2. Add the diced tomatoes (with their juices) and chicken broth.
  3. Bring the mixture to a boil, then reduce heat to low.
  4. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Finish and Serve
  1. Remove from heat and sprinkle the shredded cheese over the top.
  2. Cover for 2 minutes to allow the cheese to melt.
  3. Garnish with cilantro, avocado, and a dollop of sour cream.
  4. Serve immediately with lime wedges on the side.