One Skillet Taco Chicken & Rice
Ingredients for 6 servings
- 1 1/2 cups uncooked brown rice
- Chicken
- 1 1/2 lb chicken breast, cut into 1-inch chunks
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 tablespoon olive oil
- 1 tablespoon garlic
- 1/3 cup onion, chopped
- 1 green bell pepper, diced
- 7.5oz (~213g) canned no-salt black beans, drained
- 1 large beefsteak tomato, diced (OR 1 can diced tomatoes)
- 2 cups red enchilada sauce
- 1 cup water
- 3/4 cup shredded cheese (I used Mexican cheese blend of cheddar, Monterey Jack, asadero cheese)
- sea salt & pepper to taste
- Garnish
- fresh chopped cilantro
- avocado (remember the fat calories)
STEPS
Step 1
Set oven to 400F.
Step 2
Cook rice according to instructions and set aside to cool.
Step 3
Season chicken breast with smoked paprika, cumin and dried oregano.
Step 4
Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion and bell pepper. Cook for about 2 to 3 minutes until the outside of the onion has slightly browned.
Step 5
Add chicken breast and sear and cook for about 3 to 5 minutes.
Step 6
Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce and water. Mix everything together and bring to a light simmer. Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
Step 7
Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper. Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
Step 8
Garnish with fresh cilantro and avocado, then enjoy!
