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Chicken Taco Rice Skillet

This Chicken Taco Rice Skillet is an easy one-pan dinner made with seasoned chicken, rice, salsa, black beans, corn, and melted cheese. It is hearty, family-friendly, and perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast or thighs cut into bite-sized pieces
  • 2 tablespoons taco seasoning
  • ½ teaspoon salt adjust based on seasoning
  • ¼ teaspoon black pepper
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup long-grain white rice rinsed
  • 1 cup salsa
  • 1 ¾ cups chicken broth
  • 1 can black beans drained and rinsed
  • 1 cup corn canned, frozen, or thawed
  • 1 cup shredded cheddar or Mexican-blend cheese
  • 1 tablespoon chopped cilantro optional
  • 1 lime cut into wedges
  • Optional toppings: sour cream avocado, jalapeños, diced tomatoes, green onions, crushed tortilla chips

Method
 

  1. Heat olive oil in a large deep skillet over medium-high heat.
  2. Season chicken with taco seasoning, salt, and black pepper.
  3. Add chicken to the skillet and cook for 4–5 minutes, until lightly browned.
  4. Add onion and cook for 2–3 minutes until softened.
  5. Stir in garlic and cook for 30 seconds.
  6. Add rinsed rice and stir for 1 minute to coat it in the seasoning.
  7. Pour in salsa and chicken broth. Scrape the bottom of the skillet to loosen browned bits.
  8. Stir in black beans and corn.
  9. Bring to a simmer, then reduce heat to low. Cover and cook for 18–22 minutes, or until the rice is tender and liquid is absorbed.
  10. Sprinkle cheese over the top. Cover for 2–3 minutes until melted.
  11. Rest for 5 minutes, then top with cilantro and lime juice.
  12. Serve with sour cream, avocado, jalapeños, diced tomatoes, green onions, or tortilla chips if desired.

Notes

Notes

  • Use long-grain white rice for the best texture.
  • Avoid instant rice unless adjusting the liquid and cook time.
  • If the rice is still firm, add a splash of broth and cook covered a few minutes longer.
  • For rotisserie chicken, add it after the rice is mostly cooked.
  • Store fresh toppings separately for meal prep.