Chicken Taco Rice Skillet

60 mins
Serves 4
https://emilybites.com/2022/03/chicken-taco-rice-skillet.html

Directions

  1. 1Drizzle 2 teaspoons of olive oil in a large sauté pan or walled skillet and heat over medium-high heat.
  2. 2Add the chicken pieces, stir to coat with oil, and sprinkle with a tablespoon of taco seasoning, stirring again.
  3. 3Cook the chicken for 5-6 minutes, stirring every couple of minutes, until cooked through and browned.
  4. 4Remove the cooked chicken to a side plate and cover with aluminum foil.
  5. 5Drizzle the remaining teaspoon of oil into the pan and reduce heat to medium.
  6. 6Add the chopped onion and cook over medium heat for a couple of minutes until softened.
  7. 7Add the uncooked rice and the remainder of the taco seasoning, then stir together and cook for one minute.
  8. 8Add the chicken broth, ¼ cup of the salsa, the tomato sauce, and the corn; stir together.
  9. 9Increase the heat to bring the mixture to a boil, then cover the pan and reduce heat to low.
  10. 10Simmer, covered, for 45 minutes until the rice is cooked through and liquids are absorbed (if rice isn't done, add more liquid and cook another 10-15 minutes).
  11. 11Remove the lid, stir and fluff the rice mixture.
  12. 12Add the remaining ¼ cup of salsa and the queso dip, and stir to coat the rice.
  13. 13Add the reserved chicken and stir together.
  14. 14Cover and cook for another minute or two until the chicken is warmed through.
  15. 15Sprinkle with cilantro (if using) and serve.

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 lb uncooked boneless, skinless chicken breasts, cut into bite-sized chunks
  • 1 oz packet of taco seasoning, divided
  • 1 small onion, chopped
  • 1 cup uncooked long-grain brown rice
  • 2.5 cups reduced-sodium chicken broth
  • 0.5 cup thin salsa, divided (choose a liquid-y, not chunky, kind)
  • 0.25 cup canned tomato sauce
  • 1 cup frozen corn kernels
  • 4 tablespoons queso dip, (I used Tostitos Queso Blanco dip)
  • 1 tablespoon chopped cilantro, optional

Equipment

large sauté pan or walled skilletaluminum foil

Tips

  • For salsa, use a runnier/more liquid-y type like "restaurant-style."
  • Tostitos Queso Blanco dip is recommended for flavor and being WW and calorie friendly, but other queso dips can be substituted.
  • Long-grain brown rice was used; if using white rice, lessen simmer time to around 30 minutes.
  • Frozen corn kernels are used, but canned or fresh corn can be substituted (drain canned corn, cut fresh corn off the cob).
  • Chopped chicken breast pieces are recommended, but other meats like ground beef, ground chicken/turkey, or sausage can be substituted.
  • For a vegetarian option, swap vegetable broth for chicken broth and use black beans, meatless crumbles, or tofu instead of chicken.
  • Possible add-ins include canned diced green chilies, bell peppers, hot sauce, shredded cheese, and black beans (note: adding ingredients may change nutrition information/WW points).
  • Use kitchen shears for easier chicken trimming and cutting into chunks.