Description
Welcome to a delicious and wholesome dish that brings the flavors of a classic taco into one comforting skillet meal. OurChicken and Rice Taco Skilletis not onlygluten-freeanddairy-free, but it’s packed with savory taco seasoning, juicy chicken thighs, and tender veggies. Whether you’re craving something satisfying for a weeknight dinner or looking for a gluten-free taco-inspired dish, this recipe will hit the spot!
Ingredients
Scale
- For the Chicken:2lbs boneless skinless chicken thighs1 teaspoonkosher salt2 tablespoonstaco seasoning3 tablespoonsavocado oil
- 2lbs boneless skinless chicken thighs
- 1 teaspoonkosher salt
- 2 tablespoonstaco seasoning
- 3 tablespoonsavocado oil
- For the Rice and Veggies:1small red bell pepper, thinly sliced1small green bell pepper, thinly sliced½yellow onion, thinly sliced2garlic cloves, minced1 cupwhite jasmine rice, rinsed well and drained¼ teaspoonkosher salt1 tablespoontaco seasoningZest of½lime2 tablespoonslime juice1 ½ cupschicken broth¼ cupfinely chopped cilantro leaves, plus more for garnish
- 1small red bell pepper, thinly sliced
- 1small green bell pepper, thinly sliced
- ½yellow onion, thinly sliced
- 2garlic cloves, minced
- 1 cupwhite jasmine rice, rinsed well and drained
- ¼ teaspoonkosher salt
- 1 tablespoontaco seasoning
- Zest of½lime
- 2 tablespoonslime juice
- 1 ½ cupschicken broth
- ¼ cupfinely chopped cilantro leaves, plus more for garnish
- Optional For Serving:GuacamoleSour cream (omit to keep dairy-free)Corn tortilla chipsSliced jalapenos
- Guacamole
- Sour cream (omit to keep dairy-free)
- Corn tortilla chips
- Sliced jalapenos
- If you need to keep this dishvegan, you can substitute the chicken withtofuorplant-based chickenalternatives.
- To enhance the flavor, you can usebrown riceinstead of jasmine rice, though it will require a longer cooking time.
Instructions
- Start by trimming excess fat from the chicken thighs and patting them dry. Season both sides with kosher salt and taco seasoning for that perfect taco flavor.
- In a large oven-safe skillet, heat the avocado oil over medium-high heat. Once hot, place the chicken thighs in a single layer and sear for about 3 minutes on each side until golden brown. Remove the chicken and set it aside. Don’t worry if it’s not fully cooked—it will finish cooking in the oven.
- In the same skillet, reduce the heat to medium and add your thinly sliced bell peppers, onions, and minced garlic. Stir frequently, cooking for about 4 minutes until the veggies are tender and fragrant.
- Next, add the rinsed jasmine rice to the skillet, along with salt and taco seasoning. Stir and cook the rice for about 2 minutes to lightly toast it and infuse it with the flavors of the veggies and spices.
- Pour in the chicken broth, lime zest, and lime juice. Stir everything together, and then return the chicken thighs to the skillet, nestling them into the rice mixture.
- Cover the skillet with a lid or foil and transfer it to a preheated oven at 350℉. Bake for 25 minutes. After 25 minutes, uncover the skillet and bake for an additional 8 to 10 minutes, or until the rice is tender and the chicken is fully cooked.
- Once the dish is done baking, fluff the rice with a fork and garnish with freshly chopped cilantro. Serve hot with optional toppings like guacamole, jalapenos, or tortilla chips for extra crunch.
Notes
Usefresh lime juicefor a more vibrant and zesty flavor.
Make sure to toast the rice before adding liquids to bring out its nutty flavor.
If you want a spicier version, add more taco seasoning or a pinch of cayenne pepper.
For an even heartier dish, addblack beansorcornto the rice mixture before baking.