Tex-Mex Chicken and Rice Skillet Recipe
Servings: 6
Calories: 472kcal
Busy families can never have enough delicious and quick one dish meals. This Chicken and Rice Skillet is one of our favorites and so easy!
Print Recipe
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds chicken breasts or thighs , cut into bite-size pieces
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground black pepper
- 2 bell peppers , cut into strips
- 1/2 white onion , thinly sliced
- 2 cloves garlic , minced
- 1 1/2 cups jasmine rice
- 2 tablespoons taco seasoning , equal to one standard packet
- 8 ounces plain tomato sauce
- 1 3/4 cup low sodium chicken broth
- sour cream
- scallions , thinly sliced
Instructions
- Heat the vegetable oil over medium heat in a 16-inch cast iron skillet or large pan. Meanwhile, season the chopped chicken with the salt and pepper.
- Add the chicken, browning for 3-4 minutes, chicken may not be fully cooked.
- To the same skillet, add the bell pepper, onion and garlic, sauteing for 2-3 minutes or until just softened.
- Add the rice, toasting for for 2-3 minutes.
- Add the tomato sauce, chicken broth and taco seasoning. Bring to a low boil.
- When boiling, reduce to low and cover. Cook for 17-20 minutes or until rice is cooked and no liquid remains.
- Fluff rice with a fork and serve, top with sour cream and scallions.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition
Calories: 472kcal | Carbohydrates: 44g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 564mg | Potassium: 554mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1643IU | Vitamin C: 56mg | Calcium: 40mg | Iron: 2mg
