Cheesy Fiesta Chicken and Rice Skillet
A quick, one-pan Mexican-inspired skillet with seasoned chicken, rice, beans, corn, and melted cheddar.
Equipment
- Large Skillet
- Spatula or tongs
- Measuring cups and spoons
- lid for skillet
Ingredients
- 2 tablespoons olive oil
- 6 boneless skinless chicken thighs
- 1 ounce taco seasoning mix divided
- 1 cup long grain rice
- 1.5 cups chicken broth
- 15 ounce black beans 1 can, rinsed and drained
- 15 ounce diced tomatoes 1 can, with juice
- 8.5 ounce corn 1 can, drained
- 1 cup shredded cheddar cheese
- fresh chopped cilantro for topping
- sliced olives for topping
- 1 avocado sliced, for topping
Instructions
- Pat the chicken thighs dry and rub them with 1 tablespoon of the taco seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until cooked through and browned, about 5–7 minutes per side depending on thickness. Remove the chicken to a plate and cover with foil.
- In the same skillet (leave any browned bits), add the rice, chicken broth, drained black beans, diced tomatoes with their juice, drained corn, and the remaining taco seasoning. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer 20–25 minutes until the rice is tender and the liquid is absorbed.
- Return the cooked chicken to the skillet, cover, and heat until the chicken reaches 165°F (74°C) and is warmed through.
- Sprinkle the shredded cheddar evenly over the skillet and heat until the cheese melts. Alternatively, place the skillet under the broiler for 1 minute to brown the cheese (watch closely).
- Top with chopped cilantro, sliced olives, and sliced avocado. Serve warm.
Notes
- Use low-sodium broth if preferred.
- Swap chicken thighs for breasts if desired; adjust cook time.
- Rinse and drain canned beans and corn to reduce sodium.
- Check rice at 20 minutes to avoid overcooking.