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One Pot Taco Chicken & Rice
Print Recipe
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!
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
4
people
Calories
876
Author
Whitney Bond
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
Optional toppings
¼
cup
cilantro
finely chopped
2
limes
sliced into wedges on the side for squeezing over the dish
1
avocado
diced
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
Serving:
4
g
|
Calories:
876
kcal
|
Carbohydrates:
91
g
|
Protein:
60
g
|
Fat:
30
g
|
Saturated Fat:
13
g
|
Cholesterol:
159
mg
|
Sodium:
1757
mg
|
Potassium:
1454
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
949
mg
|
Vitamin C:
46
mg
|
Calcium:
530
mg
|
Iron:
4
mg