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['Close-up view of cheesy taco chicken and rice in a skillet.', 'Juicy one pan cheesy taco chicken and rice with melted cheese and colorful ingredients.', 'Side view of a hearty meal featuring chicken, rice, cheese, and vegetables in a pan.', 'One pan meal showcasing cheesy taco chicken and rice, visually appealing and vibrant.']
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One Pan Cheesy Taco Chicken and Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 650
A quick and flavorful one-pan meal combining tender chicken, rice, and cheesy goodness with taco seasoning.

Ingredients

olive oil

  • 1 tablespoon olive oil

chicken thighs

  • 1 pound boneless skinless chicken thighs (sliced)

onion

  • 1 small small onion (diced)

garlic

  • 2 cloves garlic (minced)

taco seasoning

  • 1 package taco seasoning

chicken broth

  • 2.5 cups chicken broth

Rotel

  • 10 oz Rotel

mexicorn or canned corn

  • 11 oz mexicorn or canned corn

black beans

  • 1 cup black beans (drained)

tomato paste

  • 2 tablespoons tomato paste

white rice

  • 1.5 cups uncooked white rice

shredded Monterey Jack cheese

  • 2 cups shredded Monterey Jack cheese

Instructions 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken and onion; cook until browned and onions soften.
  • Add garlic and taco seasoning; cook for 30 seconds.
  • Stir in broth, Rotel, mexicorn, beans, and tomato paste; bring to boil. Add rice, cover, and simmer 15 minutes.
  • Remove lid, stir, top with cheese, and cook 5 minutes until melted. Serve.

Notes

For extra flavor, garnish with fresh cilantro or sour cream.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: cheese, Chicken, rice