# Chicken Taco Rice Skillet

This one-pan Chicken Taco Rice Skillet is satisfying Mexican-inspired comfort food!

- Servings: 4 servings
- Total time: 60 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- large sauté pan or walled skillet
- aluminum 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.

## Source

- Original video: https://emilybites.com/2022/03/chicken-taco-rice-skillet.html
- Recipe page: https://www.cliprecipe.com/recipe/7bfb312a-9e22-444a-bf91-cd8363a6d689
- Extracted: 2025-11-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt