Simple Taco Rice Skillet
A quick and delicious one-pan meal featuring seasoned rice, tender chicken, and vibrant vegetables, perfect for a weeknight dinner!
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Ingredients
Yields 4 servings
- (2) chicken breast, diced
- (2 cups) uncooked rice
- (4 cups) chicken broth
- (2) bell pepper, diced
- (2) onion, chopped
- (4 cloves) garlic, minced
- (2 tbsp) taco seasoning
- (2 cans) black beans, rinsed and drained
- (2 cups) corn kernels
- (2 cups) shredded cheese (cheddar or Mexican blend)
- (4 tbsp) olive oil
- (1/2 cups) fresh cilantro, chopped (for garnish)
Instructions
- 1
In a large skillet, heat (4 tbsp) olive oil over medium heat. Add the (2) diced chicken breast and cook until browned, about 5-7 minutes.
- 2
Stir in (2) chopped onion and (2) diced bell pepper. Cook until the vegetables are softened, about 3-4 minutes.
- 3
Add (4 cloves) minced garlic and (2 tbsp) taco seasoning to the skillet. Cook for an additional minute until fragrant.
- 4
Stir in (2 cup) uncooked rice, (4 cups) chicken broth, (2 can) rinsed black beans, and (2 cup) corn kernels. Bring to a boil, then reduce heat to low.
- 5
Cover the skillet and simmer for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 6
Remove from heat and stir in (2 cup) shredded cheese until melted and combined. If desired, sprinkle for added heat.
- 7
Garnish with (1/2 cup) chopped fresh cilantro before serving.
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