Chicken Taco Rice
Chicken taco rice made in one skillet with seasoned chicken, rice, tomatoes, and melted cheese. Easy weeknight dinner.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into small pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon minced garlic
- 1 10-ounce can diced tomatoes with green chiles, undrained
- 1 8-ounce can tomato sauce
- 1 4-ounce can diced green chiles, undrained
- 1½ cups chicken broth
- 1 cup uncooked white rice
- 1 cup shredded cheese
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chicken, salt, and pepper. Cook 5–7 minutes.
- Stir in oregano, chili powder, cumin, and garlic. Cook briefly.
- Add tomatoes, tomato sauce, green chiles, broth, and rice. Stir well.
- Bring to a boil, reduce heat, cover, and simmer 20 minutes.
- Stir in cheese and serve.
Notes
- Stir occasionally while simmering.
- Let rest briefly before serving.
- Customize with toppings as desired.
Nutrition
Calories: 441kcal | Carbohydrates: 39g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 1159mg | Potassium: 554mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg
