This Chicken Taco and Rice Skillet Dinner could not be any easier.
It’s a, put everything in at once, bring it to a boil, reduce to a simmer, cover and leave it alone for twenty minutes, kind of recipe. No chopping, no sauteing. Simple. Simple. Simple.
Instead of chopping an onion and sauteing it like I usually do I decided to add salsa instead of rotel and get my onion flavor from the salsa. It worked great.
This recipe makes you look good on a weeknight. Perfect for those of us, running here, there and everywhere in between nights.
My family loves to eat this with corn chips, but it also taste great plain or wrapped in a tortilla.
- 1 15 ounce can black beans, drained
- 1 cup salsa, your favorite (we use medium because we like a little heat)
- 1 cup frozen corn
- 1 cup long grain white rice, not cooked
- 1-2 cups chicken breast, cooked and shredded or cubed (can use canned if you prefer)
- 1 tbsp chicken bullion
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp garlic powder
- 2¼ cups water
- 2 tbsp olive oil or butter
- 1 cup shredded cheese
- Put all ingredients in a large skillet that has a lid.
- Bring to a boil over medium high heat.
- Stir to make sure everything is distributed evenly.
- Reduce heat to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is tender.
- Serve with corn chips and grated cheese if desired.