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Chicken Taco Rice Skillet with spoon

Chicken Taco Rice Skillet

Print Recipe
This one-pan Chicken Taco Rice Skillet is satisfying Mexican-inspired comfort food!
Course Main Course
Cuisine American, Mexican
Keyword Comfort Food, Mexican Rice, One-Pot Meals, Personal Points, Salsa Rice, Weight Watchers, WW Recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 (1 1/2 cup) servings
Calories 455
Author Emily Bites

Ingredients

  • 1 tablespoon olive oil divided
  • 1 lb uncooked boneless, skinless chicken breasts cut into bite-sized chunks
  • 1 oz packet of taco seasoning divided
  • 1 small onion chopped
  • 1 cup uncooked long-grain brown rice
  • 2 ½ cups reduced-sodium chicken broth
  • ½ cup thin salsa divided (choose a liquid-y, not chunky, kind)
  • ¼ cup canned tomato sauce
  • 1 cup frozen corn kernels
  • 4 tablespoons queso dip (I used Tostitos Queso Blanco dip)
  • 1 tablespoon chopped cilantro optional

Instructions

  • Drizzle 2 teaspoons of the oil in a large sauté pan or walled skillet. Bring the oil over med-high heat. Add the chicken pieces and stir to coat them in the oil. Sprinkle a tablespoon of the taco seasoning over the chicken and stir again to coat. Cook the chicken for 5-6 minutes, stirring every couple minutes. Once the chicken is cooked through and browned on the outside, remove it to a side plate and cover with aluminum foil.
  • Drizzle the remaining teaspoon of oil into the pan and reduce the heat to medium. Add the chopped onion and cook over medium heat for a couple minutes until softened. Add the uncooked rice and the remainder of the taco seasoning and stir together. Cook for a minute and then add the chicken broth, ¼ cup of the salsa, the tomato sauce, and the corn. Stir together and increase the heat to bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer, covered, for 45 minutes* until the rice is cooked through and the liquids are absorbed.
    *if your rice isn't done at 45 minutes, try adding a bit more liquid and cooking it another 10-15 minutes
  • Remove the lid and stir/fluff the rice mixture. Add the remaining ¼ cup of salsa and the queso dip and stir to coat the rice. Add the reserved chicken and stir together. Cover and cook for another minute or two until chicken is warmed through. Sprinkle with cilantro (if using) and serve.

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 ½ cup) serving: 7* (Points calculated using the recipe builder on weightwatchers.com)
*8 Points per serving if following the diabetic plan
Nutrition Information per (1 ½ cup) serving:
455 calories, 54 g carbs, 6 g sugars, 10 g fat, 2 g saturated fat, 33 g protein, 3 g fiber, 1405 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:
11 per (1 ½ cup) serving (PP calculated using the recipe builder on weightwatchers.com)

Nutrition

Calories: 455kcal