Description
This chicken and rice taco skillet is a satisfying one pan meal with seasoned chicken, tender rice, and peppers, finished with lime and cilantro for classic taco flavor.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 2 tablespoons taco seasoning
- 3 tablespoons avocado oil
- 1 small red bell pepper sliced
- 1 small green bell pepper sliced
- 1/2 yellow onion sliced
- 2 garlic cloves minced
- 1 cup jasmine rice rinsed and drained
- 1/4 teaspoon kosher salt
- 1 tablespoon taco seasoning
- zest of 1/2 lime
- 2 tablespoons lime juice
- 1 1/2 cups chicken broth
- 1/4 cup chopped cilantro plus more for garnish
- guacamole for serving
- tortilla chips for serving
- sliced jalapenos for serving
Instructions
- Preheat oven to 350°F.
- Pat chicken dry and season with salt and taco seasoning.
- Heat avocado oil in a large oven safe skillet over medium high heat. Cook chicken in batches for about 3 minutes per side until golden. Transfer chicken to a plate.
- Reduce heat to medium and add bell peppers, onion, and garlic. Cook for about 4 minutes until softened.
- Stir in rice, salt, and taco seasoning. Cook for 2 minutes until lightly toasted.
- Add lime zest, lime juice, chicken broth, and cilantro. Stir and bring to a simmer.
- Nestle chicken into the rice mixture. Cover and transfer to the oven.
- Bake for 25 minutes, then uncover and bake another 8 to 10 minutes until rice is tender and chicken is cooked through.
- Remove from oven and fluff rice with a fork. Garnish with cilantro.
- Serve with guacamole, tortilla chips, and jalapenos if desired.
- Cook chicken to an internal temperature of 165°F for safe consumption.
Notes
- Let the skillet rest for a few minutes after baking so the rice finishes absorbing the liquid and becomes perfectly fluffy.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican