Description
A delicious and hearty taco chicken and rice dish, perfect for a family meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 2 tbsp taco seasoning
- 2–3 tbsp neutral flavored oil
- 1 small onion, diced
- 1 bell pepper, seeds & stem removed
- 2 cloves garlic, minced
- 1 cup uncooked long grain white rice, rinsed
- 1 can unsalted corn, drained
- 1 can unsalted black beans, drained
- 2 1/2 cups red enchilada sauce
- 2 cups chicken stock
- 2 cups grated cheese (mozzarella, Oaxaca, cheddar, Monterey jack, etc)
- 1–2 limes cut into wedges
- Fresh cilantro, green onions, avocado, etc for serving – optional
Instructions
- Cut chicken in half horizontally to make 2 thin steaks out of each breast or pound them down to make them even in thickness (about ¼-inch thick). Season both sides with taco seasoning. Set aside.
- Warm a large, heavy-bottomed pan or skillet with 2 tbsp oil over medium-high heat until hot and simmering. Add chicken and cook for 4-5 minutes until golden brown, then flip and cook the other side for 2-3 minutes. Remove from the pan and set aside on a plate. Cover with foil to keep warm.
- Reduce to medium heat. Add onion, bell pepper, and garlic. Sauté for about 5 minutes to soften.
- Add rice, beans, and corn to the pan and mix well into the onion mixture.
- Stir in the enchilada sauce and chicken stock. Bring to a boil, let boil for about 1 minute, then reduce temperature to maintain a gentle simmer. Cook with the lid on for 15-20 minutes or until most of the liquid is gone.
- Slice or shred the chicken and stir it into the rice. Place the lid back on and cook for another 5-10 minutes until the rice is tender and no liquid remains.
- Turn off the heat but leave the pot on the burner. Taste and season with salt if needed. Sprinkle cheese over the top and allow to rest for about 10 minutes for the cheese to melt. Broil in the oven for 1-2 minutes if you want the cheese bubbly.
- Serve with lime wedges on the side to juice over the top for enhanced flavors. Add garnishes if desired and enjoy.
Notes
- This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- You can customize the toppings according to your preference or what you have on hand.
- For a spicier kick, add jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 90mg