One Pot Taco Chicken & Rice
In one pot and under an hour, whip up this delicious Taco Chicken and Rice for dinner, it’s flavorful, easy to make and gluten free!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts , cubed
- ½ cup onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 cups long grain white rice
- 14.5 oz can diced tomatoes with green chilies
- 3 cups chicken broth
- 2 cups pepper jack cheese, shredded
Instructions
- Add the chicken, onion, garlic and jalapeno to a large pot over medium high heat.
- Saute 4-5 minutes.
- Add the kosher salt, chili powder, ground cumin and rice to the pot.
- Toast the rice in the pot for 2-3 minutes, then add the diced tomatoes with green chilies and chicken broth.
- Bring to a simmer.
- Cover, reduce heat to low and simmer 20-25 minutes, or until rice is tender.
- Remove the lid and sprinkle the pepper jack cheese on top.
- Remove the pot from the heat and allow the cheese to melt over the dish, then serve immediately.
- Top with the optional toppings of your choice.
Notes
- Optional toppings are not included in the nutritional information provided.
Nutrition Facts
Serving 4servingCalories 876kcal (44%)Carbohydrates 91g (30%)Protein 60g (120%)Fat 30g (46%)Saturated Fat 13g (65%)Cholesterol 159mg (53%)Sodium 1757mg (73%)Potassium 1454mg (42%)Fiber 7g (28%)Sugar 5g (6%)Vitamin A 949mg (19%)Vitamin C 46mg (56%)Calcium 530mg (53%)Iron 4mg (22%)
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