Nate's Chicken Taco Rice
Made with everyone's favorite Mexican ingredients, Nate's Chicken Taco Rice is a dish you simply can't go wrong with. It's simple to prepare and extremely flavorful, making this one of our favorite quick, easy chicken recipes. When you're not sure what to make for dinner during the week, just turn to this awesome chicken and rice dish. It's a crowd pleaser that you'll find yourself making again and again.
Cooking Time25 min
Ingredients
- 2 cups rice
- 3 cloves of garlic, minced
- 1 red onion, minced
- 1/2 cup corn
- 1/2 cup canned black beans, rinsed
- 1 can tomatoes with green chilies
- Salsa or hot sauce, to taste
- 4 cups chicken broth
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Lime juice
- 1 1/2 pound chicken
- Sour cream, cheese, cilantro, for garnish
Instructions
-
Slice up chicken into little pieces put in a plastic Ziploc bag. Season chicken with cumin, garlic powder, onion powder, salt, and cayenne pepper. I just sprinkled some on the pieces, not really measuring. Mix it all together in the bag.
-
Put some olive oil in pan and sear the chicken. Squeeze lime over chicken. Cover and reduce heat until chicken is cooked through, about 7 to 10 minutes. Set aside.
-
Put more oil in pan and put in rice, garlic and onions. Stir everything and let the rice brown. Stir occasionally so rice does not burn, but gets a very light brown color.
-
Add chicken broth and all of the spices. Mix.
-
Add in the tomatoes, corn and black beans. I usually add a splash of my favorite hot sauce to give it a little kick. Add in the chicken.
-
Mix and let it boil. Once it starts to bubble, reduce heat to low and cover and cook for 15 minutes.
-
When done garnish with sour cream, cheese and cilantro.
