One Skillet Taco Chicken & Rice

Name: One Skillet Taco Chicken & Rice
Prep time: 5 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 1/2 c. brown rice; 1 1/2 lb. chicken breasts, cut into 1-inch chunks; 1 tbsp. smoked paprika; 2 tsp. ground cumin; 2 tsp. dried oregano; 1 tbsp. olive oil; 1 tbsp. chopped garlic; 1/3 c. chopped onion; 1 diced green bell pepper; 1 (7.5-oz) can no-salt black beans, drained; 1 large beefsteak tomato, diced (OR 1 can diced tomatoes); 2 c. red enchilada sauce; 1 c. water; 3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero); Sea salt & pepper, to taste; Freshly chopped cilantro, for garnish; Avocado, sliced, for garnish

By Kevin CurryPublished: Feb 21, 2020

4.3

6 Ratings

Dish, Food, Cuisine, Ingredient, Produce, Recipe, Bisi bele bath, Curry, Arroz con pollo, Spanish rice,

Jay Ingber

Yields:

6 serving(s)

Prep Time:

5 mins

Total Time:

20 mins

Jump to recipe

Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!

For more dinner inspiration, check out our 90+ easy Tex-Mex recipes.

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Ingredients

1 1/2 cups
brown rice
1 1/2 lb.
chicken breasts, cut into 1-inch chunks
1 Tbsp.
smoked paprika
2 tsp.
ground cumin
2 tsp.
dried oregano
1 Tbsp.
olive oil
1 Tbsp.
chopped garlic
1/3 cup
chopped onion
1
diced green bell pepper
1
(7.5-oz) can no-salt black beans, drained
1
large beefsteak tomato, diced (OR 1 can diced tomatoes)
2 cups
red enchilada sauce
1 cup
water
3/4 cup
shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)
Sea salt & pepper, to taste
Freshly chopped cilantro, for garnish
Avocado, sliced, for garnish

Directions

1. Step 1Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
2. Step 2Season chicken breast with smoked paprika, cumin, and dried oregano.
3. Step 3Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
4. Step 4Add chicken breast and cook for about 3 to 5 minutes.
5. Step 5Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water. Mix everything together and bring to a light simmer. Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
6. Step 6Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper. Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
7. Step 7Garnish with fresh cilantro and avocado, then enjoy!