One Pot Cheesy Chicken Taco Rice

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One Pot” recipes have become favorites of mine, since a) I hate washing dishes and b) I hate washing dishes.  By the way, did I mention that I hate washing dishes?  Because I do.  I hate it.

One Pot Cheesy Chicken Taco Rice.  This 30 minute, one pot meal will become a quick family favorite!

But you know what I don’t hate?  Delicious chicken, beans, corn, rice, tomato, avocado, onions, and cheese all cooked together in one pot with salsa and Mexican seasonings and ready to eat in 30 minutes.  Nope, I don’t hate that at all.  In fact, I love it very much.

So much that I’ll be making One Pot Cheesy Chicken Taco Rice again this week.

One Pot Cheesy Chicken Taco Rice.  This 30 minute, one pot meal will become a quick family favorite!

Now I know this is called “One Pot Cheesy Chicken Taco Rice”, but if you’re more of a beef or turkey fan, feel free to switch out the ground meat.  If you don’t like beans, nix them.  If you prefer quinoa, be my guest.  Throw some jalapenos in there if you like heat.  Really, this dish is quite versatile, so work with what you have on hand!

Speaking of work, can I just say how weird it feels to be back at work after the 4th?  Yesterday I could not focus.  Today, I’m totally zoned out.  I’m in a creative slump and I still have no idea what I’m going to be cooking tomorrow.  This blog post?  Well I really have no direction and I’m just hoping for your sake that you overlook most of it and focus instead on the pictures.

One Pot Cheesy Chicken Taco Rice.  This 30 minute, one pot meal will become a quick family favorite!

See how cheesy that is?  Look at all of the colors.  It’s way more enticing than anything I could write right now.  OOOOH.  AHH.

But you know what?  These kind of one pot meals– the ones you just kind of throw in a skillet and grunt at or something, maybe stir every once in a while if you’re feeling up to it– are the kind people like me need on days like today.  No nonsense.  No challenge.  Hardly any clean-up.  Tons of taste.

One Pot Cheesy Chicken Taco Rice.  This 30 minute, one pot meal will become a quick family favorite!

Now if you’ll pardon me, I’m going to leave you with the recipe and go do some jumping jacks or something to get the blood pumping again.  Let me know what you think of this recipe if you give it a try, and feel free to leave some “Morgan, this is how you can get your brain to function again after a long weekend” tips in the comments section.

One Pot Cheesy Chicken Taco Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 - 1.5 lbs lean ground chicken
  • ½ yellow onion, diced
  • 1 tablespoon canola oil, plus an extra drizzle for cooking the rice
  • 1½ cups uncooked instant brown rice
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 2 cups low sodium chicken broth
  • 1 (14.5 oz) jar salsa
  • 1 cup corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 1 Roma tomato, diced
  • ¾ cup shredded cheddar cheese
  • 1 avocado, peeled and diced
  • 1 green onion, chopped, to garnish
  • Fresh cilantro, to taste
Directions
  1. Add oil to a large skillet over medium-high heat. Add in the ground chicken and break it up a bit with a wooden spoon. Add the diced onion and cook until the chicken has browned and the onion is translucent.
  2. Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.
  3. Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.
  4. Taste the rice and adjust seasoning to your liking. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!

 

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Comments

  1. Gurinder says

    This looks amazing, I can’t wait to give it a try! I’ve been searching for a great summer dish and it looks like this fits the bill

    • Gurinder says

      So I made this today, and just blew my mind, I ended up using ground turkey instead of chicken (hey a bird is a bird) it turned out so good that I’ll be making it again and again and again throughout the summer. I also put in some chopped jalapeno peppers to give it an extra kick.

      Love this blog and keep posting!

  2. Hannah says

    Morgan,

    I’ve been making your cubano sandwiches for a while (via foodgawker) and for some reason, I never looked at the rest of the recipes on your blog until today. Based on the amount of recipes I flagged, food we apparently both like, and your sarcastic sense of humor, I think we could be best foodie friends forever (bfffs, if you will). Thanks for the great recipes. Carry on, food warrior :)

    • says

      Haha thanks Hannah! Always happy to make a new bfff =) I’m so glad you enjoy the recipes and posts. Thanks again for the nice comment!!

  3. Sharon says

    Hi Morgan,

    I made this today and it is absolutely delicious! The only problem I had is that the rice took forever to cook (well, over an hour – i kept adding more broth) and still has somewhat of a bite to it. I know brown rice tends to be that way but I’m not sure what I did wrong (I’m new to cooking so it very well could have been many factors! Haha) I used a fresh salsa so maybe it was just too dry?

    Regardless, it was worth the wait because the dish is fabulous!

    Thanks,
    Sharon

    • says

      Hi Sharon,
      I’m sorry to hear that. I’ve heard a few people say that they had the same problem so I went back and tried the recipe again several times this week using different types of rice and different methods of cooking to see what worked best. Some different brown rices I used (especially long grain) took especially long to cook. I found that instant brown rice is the best option as any brand I tried worked out fine. Sometimes”medium-grain” rice worked great, but sometimes it didn’t, so for now on I’m going to recommend instant brown rice. I hope that helps in the future, and I’m sorry the recipe gave you some difficulty (but glad to hear you enjoyed it none-the-less)!

      • Sharon says

        Thanks so much! I will use instant next time and I’m happy know I’m not just doomed when it comes to cooking! Haha

  4. Amy says

    Loved this concept but my rice,I used success basmati boil in a bag, was over cooked. But the flavor was great! And I loved the avocado on top. I cooked for 15 min maybe 10 would have been better.

  5. Chris says

    Made this three times – awesome recipe. But I still can’t figure out how you have the prep time as five minutes. Am I missing something? It takes me that long just to prep the tomatoes and avocado for the final steps. Never mind stripping the cilantro from the stems. Am I missing something?

    • says

      Glad to hear that you enjoy it, Chris! How long does it usually take you to do your full prep for this recipe? I am pretty fast at slicing/dicing, etc, so 5 mins for me might be different for someone else! I also chop my tomato/avocado/green onion/cilantro as the rest of the dish cooks, so as not to waste time, so the entire meal takes around 30 minutes. That might help cut some time out for you as well!

      • Chris says

        I thought that prep time was the time you spend physically working on the dish and the cook time is when you just check on it. Am I wrong? But if you are still prepping as the dish is cooking, wouldn’t that count towards prep time? I am not splitting hairs. But that is always the way I’ve read recipes. – have I been wrong all of this time? Honestly curious.

        In either case, this is still a great recipe. I tried to streamline it a bit (I’m lazy and cheap – sue me). This is what I did….

        I threw a 28 ounce can of whole tomatoes, onion, garlic, jalapeno and salt in the blender. And blended. Used that instead of the salsa the recipe called for. Not a big fan of jarred salsa and this came out fresher with less of a ‘processed’ taste., I did use Tostitos the first time so that could have been the problem.

        So… I browned the meat. Toasted the rice. Added half of the ‘blender salsa’. Plus the beans, corn, water, bouillon etc.

        Then, I threw a ton of cilantro in the blender with the other half of the salsa. Pureed that for a minute.
        Once the rice was cooked, I added the cheese and let it melt. Then mixed in avocado and topped with the rest of my blender salsa. I omitted the green onion. Until tonight (and google), I never realized that you can chop them up and freeze them. And I wasn’t buying a bunch just to throw 2/3′rds of it out.

        Between your chicken riggies and cheesy chicken, you have single-handedly cured 90% of my future hangovers. You are freaking awesome.

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