One Pot Cheesy Chicken Taco Rice
Description
You'll make this dinner over and over again. Why? Because it's ready in 30 minutes, is made in one pot and saves on dishes, but best of all, it is so delicious. It's full of chicken, black beans, corn, rice, tomato, onion, and cheese. Top it off with avoc
Ingredients
1–1.5 lb. lean ground chicken (or ground turkey)
1/2 yellow onion, diced
1 T. canola oil, plus an extra drizzle for cooking the rice
1 1/2 c. uncooked instant brown rice
1 t. cumin
1/2 t. salt
1/2 t. garlic powder
1/2 t. chili powder
2 c. low-sodium chicken broth/stock
14.5 oz. salsa
1 c. corn kernels
1 c. canned black beans, drained and rinsed (or pinto beans)
1 Roma tomato, diced
3/4 c. shredded Cheddar cheese
1 avocado, peeled and diced
1 green onion, chopped, for garnish
fresh cilantro, optional
Directions
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Add oil to a large skillet over medium-high heat; add chicken, breaking it up while cooking; add onion; cook until chicken has browned and onion is translucent.
Move the chicken and onion over to the side of the skillet; drizzle a little oil on the empty side; add the uncooked rice; toss it around a bit to toast it. Stir in spices, chicken broth/stock, salsa, corn and black beans. Bring liquids to a simmer; reduce heat to low; cover; cook for 18 minutes, or until rice is tender and liquid has been absorbed.
Taste the rice; adjust seasoning to desired taste. Add tomato, cheese and avocado over the rice; cover until the cheese melts, about 2 minutes.
Serve garnished with green onion and cilantro, if desired.
4 servings.