Cheesy Taco Rice Skillet
The Cheesy Taco Rice Skillet Recipe is a delightful and hearty dish that combines the flavors of Mexican cuisine with the comfort of a one-pan meal, perfect for busy weeknights.
Equipment
- Skillet
Ingredients
Ingredients
- 1 cup Long Grain Rice Essential for the base of the dish, absorbs flavors well.
- 1 pound Ground Chicken Lean protein that cooks quickly and absorbs taco seasonings.
- 2 tablespoons Taco Seasoning Key flavor enhancer for an authentic taste.
- 2 cups Chicken Broth Ensures rice cooks perfectly and remains moist.
- 1.5 cups Shredded Cheese Creates a creamy texture, use cheddar or Monterey Jack.
- 1 can (15 ounces) Black Beans Adds protein and fiber, enhances texture.
- 1 cup Chopped Bell Peppers Adds fresh crunch and vibrant color.
- 1 cup Corn Adds sweetness and texture, can be fresh or frozen.
- 2 tablespoons Olive Oil Used for sautéing the chicken and vegetables.
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add 1 pound of ground chicken, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes.
- Incorporate 1 cup of chopped bell peppers and sauté for 3-4 minutes until tender.
- Sprinkle 2 tablespoons of taco seasoning over the mixture and mix well.
- Pour in 2 cups of chicken broth, add 1 cup of long grain rice, and bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
- Add 1 can of drained black beans and 1 cup of corn, folding them into the mixture.
- Sprinkle 1.5 cups of shredded cheese over the top and cover until melted.
- Remove from heat and let cool for a few minutes before serving.
- Serve warm, garnished with fresh cilantro or diced tomatoes.
Notes
This recipe is easily adaptable; consider variations like using a plant-based meat alternative or adding different vegetables.