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In the realm of quick and satisfying meals, few dishes manage to capture the essence of comfort and flavor quite like the Chicken and Rice Taco Skillet. This delightful one-pan wonder is not only easy to prepare but also delivers a punch of bold taco flavors that will leave your taste buds dancing. Perfect for busy weeknights, this recipe simplifies dinner prep by allowing you to create a hearty, flavorful meal without the hassle of multiple pots and pans.

Chicken and Rice Taco Skillet - The Defined Dish

Looking for a delicious and easy weeknight dinner? This Chicken and Rice Taco Skillet is packed with flavor and comes together in just 40 minutes. Tender chicken thighs, jasmine rice, and colorful veggies combine with spices, topped with melted cheese for a comforting one-pan meal. Perfect for busy nights, simply sauté, simmer, and serve with fresh cilantro and lime wedges for an extra zing. A family favorite that everyone will love!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 cup jasmine rice, rinsed

1 medium onion, diced

1 bell pepper (any color), diced

2 cloves garlic, minced

1 can (14 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 (Mexican blend or cheddar)

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken thighs and season with salt, pepper, and half of the taco seasoning. 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 and bell pepper. Sauté for about 4-5 minutes until the veggies are softened. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Rice and Liquids: Return the chicken to the skillet. Add the rinsed jasmine rice, diced tomatoes with their juices, chicken broth, the remaining taco seasoning, cumin, and paprika. Stir to combine, ensuring the rice is nestled within the liquid.

        Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. If necessary, add more broth or water if the mixture becomes too dry.

          Add Cheese: Once the rice is cooked, remove the skillet from the heat. Sprinkle the shredded cheese on top and cover for a couple of minutes until the cheese melts.

            Serve: Fluff the chicken and rice mixture with a fork and garnish with freshly chopped cilantro. Serve warm with lime wedges on the side for squeezing over.

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