11/05/2025
One-Skillet Chicken Taco Bowl With Rice
Serving: 12 servings (~525 g/ perving)
Prep: 15 min Cook: 30 min Total time: 45 min
Ingredients:
Reduced-sodium taco seasoning mix, 1 oz
Garlic, fresh, 3 cloves
White rice, uncooked, 540 g ~2-2.5 cups
Chicken breast, 48 oz (3 lbs)
Olive oil, 2 tbsp
Onion, 1 large Chopped
Green, yellow and red, bell peppers, 3 large
Black beans, canned, drained, 2 cans
Tomato, raw, 2 large or two cans of diced tomatoes
Red enchilada sauce, store-bought, 2 cans or 1 large can
Chicken broth, ready-to-serve, 5 cups
Corn, canned, drained, 2 cans
Fat-free shredded mozzarella cheese, 12 oz
1 bunch cilantro
Instructions:
Cook rice according to package directions. Use broth in place of water. Set aside to cool.
Season chicken with taco seasoning.
Heat olive oil in a large nonstick skillet over medium heat.
Add garlic, onion, and bell peppers. Cook for 2–3 minutes until the onion starts to brown.
Add chicken and cook for 3–5 minutes until lightly seared.
Stir in cooked rice, black beans, tomatoes, enchilada sauce, taco seasoning, corn, and chicken broth. Mix well. (Add in last remaining cup of broth here)
Bring to a light simmer, reduce heat to low-medium, cover, and cook for 8–10 minutes.
Remove the lid, stir, and season to taste with salt and pepper.
Add in the cooked recipe and mix well.
Cook for another 5- 10 minutes to make sure the rice and chicken are cooked.
Serve with a serving of shredded cheese and cilantro.
