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Chicken and Rice Taco Skillet

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Chicken and Rice Taco Skillet is a flavorful, gluten-free, and dairy-free one-pan meal combining tender chicken thighs, jasmine rice, bell peppers, and cilantro. With a burst of taco seasoning, lime, and fresh ingredients, this dish is a satisfying and hearty dinner.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

2 lbs boneless skinless chicken thighs

1 teaspoon kosher salt

2 tablespoons taco seasoning

3 tablespoons avocado oil

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

½ yellow onion, thinly sliced

2 garlic cloves, minced

1 cup white jasmine rice, rinsed well and drained

¼ teaspoon kosher salt

1 tablespoon taco seasoning

Zest of ½ lime

2 tablespoons lime juice

1 ½ cups chicken broth

¼ cup finely chopped cilantro leaves, plus more for garnish

Optional For Serving: Guacamole, Sour cream (omit to keep dairy-free), Corn tortilla chips, Sliced jalapenos

Instructions

  1. Preheat the oven to 350°F.
  2. Trim any excess fat from the chicken thighs and pat them dry with paper towels. Season the chicken with kosher salt and taco seasoning on both sides. Heat the avocado oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken in a single layer and cook for about 3 minutes on each side, or until golden brown. The chicken does not need to be fully cooked through as it will finish cooking in the oven. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the sliced bell peppers, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice, kosher salt, and taco seasoning to the skillet and cook, stirring occasionally, until the rice is lightly toasted and fragrant, about 2 more minutes.
  4. Pour in the chicken broth, lime zest, lime juice, and chopped cilantro. Stir to combine. Bring to a simmer, then nestle the browned chicken back into the skillet.
  5. Cover the skillet with a lid or foil and carefully transfer it to the preheated oven. Bake for 25 minutes. After 25 minutes, uncover the skillet and continue baking for an additional 8-10 minutes until the rice is tender and the chicken is cooked through.
  6. Remove the skillet from the oven and fluff the rice with a fork. Garnish with additional cilantro, and if desired, top with guacamole, sour cream, sliced jalapenos, and tortilla chips.

Notes

  • For a different texture and flavor, you can substitute the white jasmine rice with brown rice or quinoa. Be mindful of cooking times for these substitutions.
  • Add other vegetables like zucchini, corn, or black beans to make the dish heartier.
  • To add extra spice, include diced jalapenos or use a spicy taco seasoning.
  • This dish can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Find it online: https://cheftinaskitchen.com/chicken-and-rice-taco-skillet/