Easy Taco Chicken and Rice Skillet |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is easy to put together and big on flavor, adding in more corn won't hurt or add in some canned drained beans, if using skin-on chicken then cooking time must be increased before adding in the rice, for some heat add in a minced jalapeno pepper and/or crushed chili flakes Ingredients:
1 lb boneless skinned chicken breast |
2 -3 tablespoons oil |
1 (13 1/4 ounce) can chicken broth |
3 garlic cloves, minced |
1 (8 ounce) can tomato sauce |
4 tablespoons chili seasoning mix (or taco mix see kittencal's taco seasoning mix) |
1 (12 ounce) can canned corn niblets, drained |
1 medium bell pepper (red or green or both) |
1 1/2 cups minute rice |
1/2-1 cup shredded cheddar cheese (optional) |
Directions:
1. In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
2. Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
3. Add in the drained corn and bell pepper; bring to a full boil.
4. Stir in rice, cover and remove from heat.
5. Let stand 5 minutes, or until the rice is tender.
6. Fluff with a fork.
7. Sprinkle with grated cheddar cheese (if using), serve.
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