Chicken and Rice Taco Skillet
Chicken and Rice Taco Skillet
Ingredients
For the Skillet
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, or to taste
- 1 packet Siete Spicy Taco Seasoning, divided
- 1 onion, sliced
- 3 bell peppers, sliced (e.g., red, yellow, orange)
- 2 teaspoons garlic, minced
- 1 cup jasmine rice, rinsed
- 1 1/2 cups chicken broth
- 1 lime, juiced
Instructions
- 1
Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels and trim off any excess fat.
⏱️ 2 min•🌡️ 350
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with 1/2 teaspoon of kosher salt and half of the Siete Spicy Taco Seasoning packet. Place the chicken in the hot skillet and brown for approximately 3 minutes per side, until a nice crust forms. The chicken does not need to be cooked through at this stage. Remove the browned chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion and bell peppers and sauté for about 4 minutes, until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Add the rinsed jasmine rice to the skillet with the vegetables. Stir in the remaining half of the Siete Spicy Taco Seasoning packet and the remaining 1/2 teaspoon of kosher salt. Toast the rice with the vegetables for 2 minutes, stirring occasionally.
⏱️ 3 min
- 5
Pour in the chicken broth and the juice of one lime. Bring the mixture to a simmer, stirring gently.
⏱️ 3 min
- 6
Nestle the browned chicken thighs back into the rice and vegetable mixture in the skillet. Cover the skillet tightly with a lid.
⏱️ 2 min
- 7
Transfer the covered skillet to the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 350
- 8
After 25 minutes, carefully remove the lid from the skillet. Return the uncovered skillet to the oven and bake for an additional 10 minutes to allow the chicken to crisp up and the rice to fully cook.
⏱️ 10 min•🌡️ 350
- 9
Carefully remove the skillet from the oven. Let it rest for a few minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Rice Taco Skillet
Ingredients
For the Skillet
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, or to taste
- 1 packet Siete Spicy Taco Seasoning, divided
- 1 onion, sliced
- 3 bell peppers, sliced (e.g., red, yellow, orange)
- 2 teaspoons garlic, minced
- 1 cup jasmine rice, rinsed
- 1 1/2 cups chicken broth
- 1 lime, juiced
Instructions
- 1
Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels and trim off any excess fat.
⏱️ 2 min•🌡️ 350 - 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with 1/2 teaspoon of kosher salt and half of the Siete Spicy Taco Seasoning packet. Place the chicken in the hot skillet and brown for approximately 3 minutes per side, until a nice crust forms. The chicken does not need to be cooked through at this stage. Remove the browned chicken from the skillet and set aside on a plate.
⏱️ 8 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion and bell peppers and sauté for about 4 minutes, until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Add the rinsed jasmine rice to the skillet with the vegetables. Stir in the remaining half of the Siete Spicy Taco Seasoning packet and the remaining 1/2 teaspoon of kosher salt. Toast the rice with the vegetables for 2 minutes, stirring occasionally.
⏱️ 3 min - 5
Pour in the chicken broth and the juice of one lime. Bring the mixture to a simmer, stirring gently.
⏱️ 3 min - 6
Nestle the browned chicken thighs back into the rice and vegetable mixture in the skillet. Cover the skillet tightly with a lid.
⏱️ 2 min - 7
Transfer the covered skillet to the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 350 - 8
After 25 minutes, carefully remove the lid from the skillet. Return the uncovered skillet to the oven and bake for an additional 10 minutes to allow the chicken to crisp up and the rice to fully cook.
⏱️ 10 min•🌡️ 350 - 9
Carefully remove the skillet from the oven. Let it rest for a few minutes before serving.
⏱️ 2 min