Ingredients
Main Ingredients
- 1 cup long grain white rice
- 1-3/4 cups chicken broth
- 10 oz can diced tomatoes with green chiles, undrained
- 2 small chicken breasts (12-14 oz), cut into bite-sized pieces
- 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 recipe homemade taco seasoning (see notes)
- 8 oz Mexican cheese blend, divided
Toppings (Optional)
- Chopped cilantro
- Chopped green onions
- Diced avocado
Instructions
- Combine Base Ingredients: Add rice, chicken broth, and the undrained canned diced tomatoes with green chiles into a large nonstick skillet. Turn the heat up to high and bring the mixture to a simmer.
- Add Remaining Ingredients: Stir in the raw chicken pieces, black beans, sweet corn, and homemade taco seasoning. Bring the mixture back to a simmer, then cover with a lid and reduce the heat to just below medium.
- Simmer Gently: Let the skillet simmer gently for 15-20 minutes, stirring once halfway through, until the rice is tender and the chicken is fully cooked through.
- Add Cheese and Rest: Remove the skillet from heat and stir in half of the Mexican cheese blend. Sprinkle the remaining cheese on top, cover with the lid again, and let sit for 5 minutes to allow the cheese to melt fully.
- Serve with Toppings: Scoop the cheesy chicken and rice mixture onto plates and garnish with optional toppings like chopped cilantro, green onions, or diced avocado before serving.
Notes
- Cut the chicken into small, bite-sized pieces to ensure thorough cooking.
- You can use a single serving taco seasoning recipe or 2 tablespoons of a large batch homemade taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
