Description
Cheesy chicken taco rice has your whole dinner in one pot! Chicken, rice, corn, peppers, and taco seasoning all cook together with no extra pans required. Grab your favorite taco toppings, and make this one-pot recipe tonight!
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 1 teaspoon Kosher Salt, Divided
- 1 ear Fresh Corn, Kernels Removed
- 1 whole Jalapeno, Ribs And Seeds Removed, Minced
- 1 package (1 Oz. Size) Taco Seasoning
- 1 clove Garlic, Minced
- 1-½ cup Basmati Rice
- 2 cups Low Sodium Chicken Stock
- 1-¾ cup 2% Milk
- 2 whole Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
- 1 can (4 Oz. Size) Green Chiles
- ¼ teaspoons Freshly Ground Black Pepper
- 3 whole Green Onions, Chopped
- 4 ounces, weight Sharp Cheddar Cheese, Grated & Divided
Preparation
Heat olive oil in a large, nonstick pot over medium heat. Add onion and ½ teaspoon kosher salt, and cook until translucent (about 5 minutes). Add corn and jalapeno and cook until they begin to soften, about 5 minutes more. Add taco seasoning, garlic, and rice. Cook, stirring continuously, for 1 minute.
Add chicken stock and milk, and stir to combine. Add chicken, green chiles, black pepper, and remaining kosher salt. Stir to combine, cover with lid, and bring to a boil. Once mixture comes to a boil, reduce heat to medium low and simmer until rice is tender, 18–20 minutes.
Off heat, stir in green onions and half the cheese. Top with remaining cheese, cover, and let sit for 5 minutes to let cheese melt. If desired, serve with your favorite taco toppings: tomatoes, lettuce, avocado, salsa, sour cream, lime wedges. Enjoy!
