Cheesy Taco Chicken and Rice
Cheesy Taco Chicken and Rice is a one-pan dinner with seasoned chicken, rice, beans, and melted cheese. Easy, hearty, and full of flavor.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion finely chopped
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon taco seasoning
- 1 tablespoon garlic, minced
- 1 can (10 ounces) diced tomatoes with green chilies, not drained
- 1 can (8 ounces) tomato sauce
- 1 ½ cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup long-grain white rice, uncooked and rinsed
- 1 cup Monterey Jack cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- Cherry tomatoes, for garnish
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving
- Lime wedges, for serving
Instructions
- In a large skillet with a lid, heat olive oil over medium heat.
- Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- In a medium bowl, toss the chicken with taco seasoning until evenly coated.
- Add the chicken to the skillet and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside.
- Stir in the garlic and cook for 1 minute.
- Add the diced tomatoes with green chilies (with juices), tomato sauce, chicken broth, black beans, and rinsed rice. Stir to combine.
- Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 18 to 22 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed.
- Remove the lid and sprinkle both cheeses evenly over the top. Cover for 2 to 3 minutes to melt, or broil for 1 to 2 minutes until bubbly and lightly golden.
- Remove from heat. Garnish with cherry tomatoes and cilantro.
- Serve warm with sour cream and a squeeze of lime.