Spice up your Taco Tuesdays with this delicious One Pan Cheesy Chicken Taco Rice. Everything you love about a good taco is in this skillet!
So, it’s starting to get better.
You may not believe it, but it’s actually getting cold in Boston again. I mean, hello, it’s late April! Do I really need to wear a thick jacket still? I don’t think so.
I’m impatiently waiting for warmer days so I can go for a walk to see the river and start making cool drinks like my favorite Persian Cinnamon Mint Refresher. Since my sister in law and my niece have come to the US, we have been going to different restaurants trying new food. We have already tried Chinese, Indian and Thai food, our next stop will be my favorite Mexican place near our home. But to introduce them to Mexican flavors, I made this one pan cheesy chicken taco rice and they loved it!
Now of course I know there is no chicken taco “rice” in authentic Mexican restaurants, but that’s why homes have kitchens – for you to get creative and make something that you cannot find in restaurants but yells “comfort food at its best”.
We love this one pan cheesy chicken taco rice because it’s really simple to make. Just a few ingredients that you most definitely have in the fridge and 30 minutes cooking in the pan and you’ll get yourself the tastiest rice dish of the week!
Start with sauteing onion and then chicken breast. Next, add some peppers and saute until they’re half cooked. Then comes the rice, corn and black beans. Then, add tomatoes and water, cover and cook for 20 minutes, and then sprinkle some cheese on top. Once it’s melted, your one pan cheesy chicken taco rice is ready!
I definitely suggest having it with some chopped avocado and sour cream. You will thank me later.
I also want to ask you to have this one pan cheesy chicken taco rice with your family, friends and/or loved ones. Because I had it with my family and it tasted amazing, I want you to enjoy it as much as we did!
One Pan Cheesy Chicken Taco Rice
- 4 tbsp vegetable oil
- 1 medium onion chopped
- 1 chicken breast cut into cubes
- 3 tsp taco seasoning
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 1/2 cup rice
- 1/2 cup corn kernels
- 1 can black beans drained
- 1 can diced tomatoes with juice
- 1 - 1 1/2 cup water
- 1/2 cup shredded cheese blend
- 1 avocado diced
- 2 tbsp sour cream
Heat oil in a large pan, saute onion until translucent and golden.
Add in cubed chicken and cook until light brown.
Add in half of the seasoning and mix.
Add in chopped bell peppers and stir well until half cooked.
Mix in rice. Add in corn and black beans and stir.
Add canned diced tomatoes and water. Cover and cook for 20 minutes until rice is cooked.
Uncover and sprinkle cheese on top. Cover and cook for 1-2 minutes.
Turn the heat off and top the dish with diced avocados and sour cream.