30-Minute One-Pan Chicken Taco Rice
30-Minute One-Pan Chicken Taco Rice is a vibrant and delicious dish that combines juicy chicken, fluffy rice, and colorful vegetables all in one pan. Perfect for busy weeknights, this meal is ready in just 30 minutes and packed with mouthwatering flavors that will transport you to taco heaven. With easy prep and cleanup, it’s the ultimate family favorite that guarantees smiles around the dinner table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 2 tbsp taco seasoning
- 1 cup diced bell peppers (red or yellow)
- 1 medium yellow onion, chopped
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped (optional)
- Lime wedges for serving
Instructions
- Chop onions and bell peppers while heating a large skillet over medium-high heat.
- Add diced chicken to the hot skillet with a splash of olive oil. Cook until golden brown (5-7 minutes).
- Stir in onions and bell peppers; cook until softened (about 3 minutes). Then add rice and taco seasoning; cook for an additional minute.
- Add chicken broth, scrape any browned bits from the pan, and bring to a simmer.
- Fold in drained black beans, cover, and let simmer until rice absorbs most of the liquid (5-7 minutes).
- Once rice is fluffy, sprinkle cheese on top, cover briefly until melted.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 400
- Sugar: 2g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Customize by swapping chicken for shrimp or tofu. Add jalapeños for extra spice or avocado for creaminess. Store leftovers in an airtight container for up to three days; reheat on the stovetop or microwave.