Let’s dive into the new year with a one pot meal! Christmas and New Years are behind us, and apparently so are the days of making meals of cheese, crackers, and Christmas cookies. I love the weeks in December where we can do that, but the new year brings a fresh start and more healthy, easy meals like this one. What’s easier than a one pot meal that has your protein, carbs, and veggies all mixed in? My kids all love this meal, and you can always top your own serving with avocado, fresh cilantro, salsa, or sour cream. Some of my kids even like theirs wrapped in a tortilla as a chicken and rice burrito. However you enjoy this cheesy one pot taco skillet, it’s the right way.
Ingredients for Cheesy Taco Skillet
- Chicken breast: I use chicken thighs in a lot of recipes and they will totally work here, but chicken breasts being leaner actually works well so there isn’t a lot of extra oil to drain off and the rice isn’t too greasy.
- Olive oil: Just a little is needed to cook the chicken breast.
- Rice: I’m using a basic long-grain white rice in this recipe.
- Black beans: Beans are a great inexpensive way to bulk up a recipe and add protein.
- Corn: A can of corn helps stretch the dish and adds a subtle sweet flavor!
- Onion: A must in many savory recipes, especially this one.
- Bell pepper: Let’s get some veggies in this recipe! Bell peppers are the perfect addition.
- Green chilis: I love the flavor that green chilis give to Mexican-inspired dishes. Just a reminder that I’m not an authentic Mexican cook at all; this is just my play on the flavors.
- Chicken broth: Plain water will also work for the rice to cook in, but the broth adds great flavor.
- Salt: No explanation necessary!
- Spices: black pepper, cumin, smoked paprika, chili powder, onion powder, garlic powder, oregano
How to Make this Cheesy Taco Rice
- Heat the olive oil in a large skillet or enameled cast-iron braiser pan like this one, then add the chicken and cook until browned on all sides and cooked through.
- Add the onions and bell pepper and cook until tender, then add the beans, corn, green chilis, salt, and all seasonings. Stir to combine, then add in the rice and chicken broth and stir to combine again.
- Bring the mixture to a simmer and cook until rice is tender, about 25 minutes, stirring occasionally. Top with cheese and place in the oven until bubbling. Top with green onions and serve! Other topping options are sour cream, salsa, fresh cilantro, avocado, and crushed tortillas.
This is the perfect weeknight dinner that the whole family will love, and its pretty budget friendly too! What’s not to love? It also reheats well, so any leftovers will be happy in your refrigerator to reheat and tuck into a tortilla for a leftover’s burrito.
- 2 tbsp. olive oil
- 3 chicken breasts, cut into cubs
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 can black beans, rinsed and drained
- 1 can corn, rinsed and drained
- 1 7oz. can green chilis
- 1½ tsp. salt
- ½ tsp. ground black pepper
- 2 tsp. cumin
- 2 tsp smoked paprika
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. oregano
- 1½ cups white rice
- 4 cups chicken broth
- 2 cups shredded cheddar or Mexican blend cheese
- Toppings: green onions, fresh cilantro, salsa, avocado, tortilla tips, sour cream
- Heat the olive oil in a large skillet or enameled cast-iron braiser pan, then add the chicken and cook until browned on all sides and cooked through. You will be transferring the dish to the oven to allow the cheese to melt, so if you don't have an oven safe dish, you can transfer it to one to melt the cheese.
- Add the onions and bell pepper and cook until tender, then add the beans, corn, green chilis, salt, and all seasonings, pepper, cumin, paprika, chili powder, garlic powder, onion powder, and oregano. Stir to combine, then add in the rice and chicken broth and stir to combine again.
- Bring the mixture to a simmer and cook until rice is tender, about 25 minutes, stirring occasionally. Top with cheese and place in the oven until bubbling. Top with green onions and serve! Other topping options are sour cream, salsa, fresh cilantro, avocado, and crushed tortillas.
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