One Skillet Taco Chicken & Rice

One Skillet Taco Chicken & Rice

Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!





1 1/2 c. brown rice

1 1/2 lb. chicken breasts, cut into 1-inch chunks

1 tbsp. smoked paprika

2 tsp. ground cumin

2 tsp. dried oregano

1 tbsp. olive oil

1 tbsp. chopped garlic

1/3 c. chopped onion

diced green bell pepper

(7.5-oz) can no-salt black beans, drained

large beefsteak tomato, diced (OR 1 can diced tomatoes)

2 c. red enchilada sauce

1 c. water

3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)

Sea salt & pepper, to taste

Freshly chopped cilantro, for garnish

Avocado, sliced, for garnish

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  1. Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
  2. Season chicken breast with smoked paprika, cumin, and dried oregano.
  3. Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
  4. Add chicken breast and cook for about 3 to 5 minutes.
  5. Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water.  Mix everything together and bring to a light simmer.   Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
  6. Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper.  Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
  7. Garnish with fresh cilantro and avocado, then enjoy!
One Skillet Taco Chicken & Rice
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One Skillet Taco Chicken & Rice
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