Chicken Taco Rice Skillet
Directions
- 1Drizzle 2 teaspoons of olive oil in a large sauté pan or walled skillet and heat over medium-high heat.
- 2Add the chicken pieces, stir to coat with oil, and sprinkle with a tablespoon of taco seasoning, stirring again.
- 3Cook the chicken for 5-6 minutes, stirring every couple of minutes, until cooked through and browned.
- 4Remove the cooked chicken to a side plate and cover with aluminum foil.
- 5Drizzle the remaining teaspoon of oil into the pan and reduce heat to medium.
- 6Add the chopped onion and cook over medium heat for a couple of minutes until softened.
- 7Add the uncooked rice and the remainder of the taco seasoning, then stir together and cook for one minute.
- 8Add the chicken broth, ¼ cup of the salsa, the tomato sauce, and the corn; stir together.
- 9Increase the heat to bring the mixture to a boil, then cover the pan and reduce heat to low.
- 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).
- 11Remove the lid, stir and fluff the rice mixture.
- 12Add the remaining ¼ cup of salsa and the queso dip, and stir to coat the rice.
- 13Add the reserved chicken and stir together.
- 14Cover and cook for another minute or two until the chicken is warmed through.
- 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.
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