Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes (680g)
  • 1 medium onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 packet (1 ounce) taco seasoning (28g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 cup long-grain white rice, uncooked (185g)
  • 2 cups chicken broth (470ml)
  • 1 cup shredded cheddar cheese (115g)
  • Sour cream (optional)
  • Salsa (optional)
  • Avocado (optional)
  • Chopped cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell peppers and sauté until softened, about 5 minutes.
  2. Add chicken cubes to the skillet and cook until browned on all sides.
  3. Stir in taco seasoning and cook for 1 minute, allowing the spices to bloom.
  4. Stir in diced tomatoes (undrained), black beans, corn, rice, and chicken broth. Bring to a simmer.
  5. Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. (Check rice doneness around the 20-minute mark.)
  6. Remove from heat and sprinkle with shredded cheddar cheese. Cover until cheese is melted.
  7. Garnish with your favorite taco toppings (sour cream, salsa, avocado, cilantro, lime wedges) and serve immediately.