Chicken and Rice Taco Skillet Recipe: A One-Pan Fiesta of Flavor

In today’s fast-paced world, finding time to cook a nutritious, flavorful, and satisfying meal can be a challenge. Many home cooks are looking for dishes that are both comforting and convenient—meals that don’t sacrifice taste for simplicity. That’s where the Chicken and Rice Taco Skillet comes in.

This recipe is more than just a meal—it’s a celebration of bold flavors, hearty ingredients, and easy cooking. Inspired by the vibrant essence of Tex-Mex cuisine, this dish combines juicy chicken, perfectly seasoned rice, tender vegetables, and the unmistakable zest of taco spices into one glorious skillet. Whether you’re feeding a busy family, prepping meals for the week, or just craving a dinner that hits every savory note, this skillet has you covered.

The beauty of this dish lies not only in its rich taste but in its simplicity. Everything cooks in one pan, making cleanup a breeze. Plus, it’s endlessly adaptable—vegetarian? Swap out the chicken for beans or plant-based protein. Watching your carbs? Try cauliflower rice. Hosting a crowd? Double the recipe. It’s a go-to dinner that meets you where you are.

In this article, we’ll walk through every step of creating the perfect Chicken and Rice Taco Skillet. From choosing the best ingredients and mastering the seasoning, to offering customization ideas and serving suggestions, you’ll have everything you need to turn a simple skillet meal into a household favorite.

Whether you’re a seasoned cook or a kitchen beginner, this guide will give you the confidence to serve up a dish that’s both practical and packed with flavor.

Let’s dive into the world of taco-seasoned comfort—one skillet at a time.

Step-by-Step Instructions: Chicken and Rice Taco Skillet

Step 1: Gather Your Ingredients

Before you start cooking, make sure you have everything ready. Here’s what you’ll need for a base version of the Chicken and Rice Taco Skillet:

Main Ingredients:

• 1 ½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized cubes)

• 1 cup long grain white rice (uncooked)

• 2 tablespoons olive oil (or vegetable oil)

• 1 medium onion, finely chopped

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes (undrained)

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

• 1 ½ cups chicken broth (low sodium preferred)

• 1 (1 oz) packet taco seasoning (or homemade – recipe below)

• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• Salt and pepper, to taste

• Fresh cilantro, for garnish (optional)

• Lime wedges, for serving (optional)

Optional Homemade Taco Seasoning Mix

(Use in place of a store-bought packet):

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ¼ tsp cayenne pepper (optional, for heat)

• Salt and black pepper to taste

Step 2: Prepare the Chicken

Trim and Cut

Start by trimming any excess fat from your chicken breasts or thighs. Cut the chicken into evenly-sized cubes—about 1 inch each. This helps ensure they cook quickly and evenly.

Season the Chicken (Optional but Recommended)

Before cooking, you can lightly season the chicken pieces with a small pinch of salt, pepper, and a teaspoon of taco seasoning. This pre-seasoning adds another layer of flavor and jump-starts the seasoning process.

Step 3: Sauté the Chicken

Heat the Skillet

Place a large, deep skillet (12-inch or larger) over medium-high heat. Add 1 tablespoon of olive oil and allow it to heat up until shimmering.

Cook the Chicken

Add the chicken to the hot skillet in a single layer. Avoid crowding the pan, and do not stir for the first 1–2 minutes to allow the chicken to develop a golden-brown sear. Sear for about 5–6 minutes total, stirring occasionally, until the chicken is browned and mostly cooked through (it will finish cooking later with the rice).

Note: The goal here is to brown the chicken, not fully cook it. That comes later when the rice is added.

Transfer and Set Aside

Once browned, remove the chicken from the skillet and set it aside on a plate. Leave the flavorful browned bits (fond) in the pan—these will add depth to the next steps.

Step 4: Sauté the Vegetables

Add the remaining 1 tablespoon of olive oil to the same skillet, still over medium heat.

Add Aromatics

Toss in the chopped onion and bell peppers. Sauté for about 4–5 minutes, until they begin to soften and take on some color. Stir occasionally to prevent burning.

Add Garlic

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Step 5: Toast the Rice

Toasting the rice before adding liquid enhances its flavor and prevents it from becoming mushy.

• Stir the uncooked rice into the skillet with the vegetables.

• Let it toast for about 1–2 minutes, stirring frequently. You’ll notice a nutty aroma and the rice may turn slightly translucent.

Step 6: Combine All Main Ingredients

Now, it’s time to bring everything together in the skillet.

Return the Chicken

Add the browned chicken back into the skillet.

Add Remaining Ingredients

Pour in the diced tomatoes (with their juice), black beans, and chicken broth.

Season the Dish

Sprinkle in the taco seasoning (store-bought or homemade). Stir everything thoroughly to combine.

Taste Test (Optional)

Taste the liquid and adjust the seasoning as needed—add more salt, pepper, or spice if desired.

Step 7: Simmer and Cook the Rice

Bring to a Boil

Raise the heat to high until the liquid comes to a gentle boil.

Reduce to Simmer

Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 20–25 minutes.

• Stir once halfway through to ensure the rice doesn’t stick to the bottom.

• Keep the lid on as much as possible to allow the rice to absorb all the flavorful liquid.

Tip: If using brown rice, the cook time may be longer (35–40 minutes) and might require a bit more broth.

Step 8: Add the Cheese

Once the rice is tender and most of the liquid has been absorbed:

• Sprinkle the shredded cheese evenly over the top of the skillet.

• Cover with the lid again and let it sit over low heat for 2–3 minutes, just until the cheese is melted and gooey.

Optional Variation: You can broil the skillet (if oven-safe) for a few minutes to brown the top of the cheese for a bubbly, golden crust.

Step 9: Final Touches and Garnishing

Remove the skillet from heat and let it sit uncovered for 5 minutes. This allows the flavors to settle and prevents the dish from being too wet when served.

Garnishing Options:

• Chopped fresh cilantro

• Lime wedges for squeezing

• Sliced jalapeños for spice

• Sour cream or Greek yogurt

• Avocado slices or guacamole

• Crushed tortilla chips for crunch

These garnishes elevate the dish and allow each person to customize their plate.

Step 10: Serve and Enjoy

Scoop generous portions of the Chicken and Rice Taco Skillet onto plates or into shallow bowls. Serve with warm tortillas, tortilla chips, or a side salad for a complete meal.

This dish is filling, satisfying, and perfect for weeknight dinners, meal prep, or casual entertaining.