Cheesy Fiesta Chicken and Rice Skillet
Cheesy Fiesta Chicken and Rice Skillet is made in just one skillet and perfect for busy nights! The rice has wonderful flavor and is filled with black beans, corn, and fire roasted tomatoes. Topped with taco seasoned chicken and smothered in melted cheese this meal will be loved by the entire family!
Servings: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs boneless, skinless
- 1 packet McCormick® Organics Taco Seasoning Mix divided
- 1 cups long grain rice
- 1 1/2 cups chicken broth
- 1 can black beans 15 ounce, drained
- 1 can diced tomatoes with juice (I used fire roasted) 15 ounce
- 1 can corn 8.5 ounce
- 1 cup shredded cheddar cheese
Optional:
- fresh cilantro chopped
- sliced olives
- 1 avocado
Instructions
- In a large skillet add the olive oil. Rub the chicken in the 1 Tablespoon Taco Seasoning. Cook over medium high heat until cooked throughout. Remove and set aside on a plate covered in foil.
- Add the rice, chicken broth, black beans, tomatoes, corn and remaining taco seasoning. Bring to a boil, reduce heat and cover for 20-25 minutes until all of the liquid is absorbed. Add the chicken back to the pan and cover until the chicken is heated thought to 165 degrees.
- Top with cheddar cheese and heat until melted. (You can also broil for a minute.) Top with optional toppings.
Nutrition
Calories: 666kcal | Carbohydrates: 55g | Protein: 33g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 431mg | Potassium: 921mg | Fiber: 9g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 18mg | Calcium: 196mg | Iron: 3mg