Mexican-American
One-Pan Chicken Taco Rice Skillet
This one-pan taco rice skillet borrows the deep browning of arroz con pollo and the bright finishing move of salsa verde. The chicken sears first, the rice toasts in the spiced oil, and the black beans and corn cook right in the pot so every grain picks up flavor before it steams fluffy.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightMeal Prep FriendlyOne Pan
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Mexican-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the chicken with 1 teaspoon of the ancho chile powder and 1/4 teaspoon of the salt. Heat the olive oil in a deep skillet over medium-high heat and sear the chicken for 4 to 5 minutes, stirring only enough to brown it in spots. Transfer it to a plate once the outside is no longer raw.
- Lower the heat to medium and cook the onion and bell pepper in the same skillet until softened and glossy, about 4 minutes. Add the garlic, cumin, and remaining ancho chile powder and stir for 30 seconds until the pan smells smoky and warm.
- Add the rice and stir for 1 minute so the grains are coated in the spiced oil and start to turn opaque. Pour in the chicken broth and salsa verde, scraping up any browned bits, then stir in the black beans, corn, chicken, and the remaining 1 teaspoon salt.
- Bring the pan to a boil, cover tightly, reduce to low, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed. Let the skillet stand off the heat for 5 minutes so the rice finishes steaming without getting gummy.
- Fluff with a fork, then finish with lime juice and cilantro.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free taco seasoning and chicken broth, and the skillet stays naturally dairy-free; add cheese or sour cream only at the table if you want them.