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When it comes to selecting the right protein for the Chicken and Rice Taco Skillet, boneless, skinless chicken thighs are the star of the show. Unlike chicken breasts, which can dry out if overcooked, thighs remain juicy and tender, thanks to their higher fat content. This ensures that every bite is flavorful and satisfying. Additionally, chicken thighs are often more affordable than breasts, making them a budget-friendly option for families.

Chicken and Rice Taco Skillet - The Defined Dish

Looking for a comforting, one-pan meal? Try this Chicken and Rice Taco Skillet! With tender diced chicken thighs, colorful bell peppers, and a zesty blend of spices, this dish brings the flavors of tacos right to your dinner table. Packed with black beans, tomatoes, and melted cheese, it's a delicious way to enjoy a family-friendly meal. Garnish with fresh cilantro and your favorite toppings for the perfect finishing touch. Easy, flavorful, and ready in just 40 minutes!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 cup long-grain white rice

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies

2 cups chicken broth

2 tsp taco seasoning (store-bought or homemade)

1 tsp cumin

1/2 tsp smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped for garnish

Optional toppings: avocado, sour cream, lime wedges

Instructions
 

In a large skillet over medium heat, add a drizzle of olive oil. When hot, add the diced chicken thighs and season with salt, pepper, taco seasoning, cumin, and smoked paprika. Cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

    In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.

      Stir in the rice and mix until well combined with the vegetables. Toast the rice for about 2-3 minutes, stirring constantly.

        Add the black beans, diced tomatoes (with their juices), and chicken broth to the skillet. Stir everything together and bring to a gentle boil.

          Reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed most of the liquid.

            Once the rice is tender, add the cooked chicken back into the skillet and stir to combine. Taste and adjust seasoning if necessary.

              Sprinkle the shredded cheese over the top, cover again, and let it melt for about 3-5 minutes.

                Remove from heat and garnish with fresh cilantro. Serve with optional toppings like avocado, sour cream, and lime wedges if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4