Our Recipes
Chicken and Rice Taco Skillet
Serves: 6
Prep Time: in
Cook Time: in
This chicken dish serves up all the yummy flavors of taco night in a convenient one-pot skillet! Chili-seasoned Bell & Evans Chicken Tenderloins are seared until golden, and then baked over a bed of rice and vegetables. Everyone can customize their own plate with a variety of taco-style toppings, like fresh tomatoes, avocado and cilantro.
Ingredients
- 1 Pkg Bell & Evans Chicken Tenderloins
- 2 tsp Salt
- 1 1/2 tsp Chili powder
- 1 1/2 cups Bell & Evans Organic Chicken Bone Broth
- 1 tsp Black pepper
- 2 TB Olive oil, divided
- 1 small Yellow onion, sliced
- 1 small Red bell pepper, sliced
- 1 small Green bell pepper, sliced
- 1 cup Jasmine rice
- 1 TB Taco seasoning
- 1 lime, juiced
- 1 cup Cherry tomatoes, halved
- 1 Avocado, halved, pitted, peeled and sliced
- 2 TB Chopped fresh cilantro
- 1/2 cup Sour cream
Preparation
- Mix salt, chili powder and pepper in a small bowl. Rub the spice mixture all over the chicken.
- Heat 1 tablespoon of oil in a large 12-inch skillet over medium heat. Working in batches if necessary, sear chicken, until golden-brown, about 2 minutes per side. Transfer seared chicken to a plate. Repeat with remaining chicken.
- In the same skillet, heat remaining oil over medium heat. Add onions and bell peppers, and cook, stirring occasionally, until almost tender, about 2-3 minutes.
- Add broth, rice, taco seasoning and lime juice and stir to combine. Bring to a simmer over medium heat. Place seared chicken on top of rice mixture. Cook, covered, for 8-10 minutes, until liquid is absorbed, rice is tender, and chicken is fully cooked and the internal temperature reaches 165°F.
- Garnish with tomatoes, avocado and cilantro. Dollop with sour cream, and serve.
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