Chicken Taco Rice Skillet Meal

Chicken Taco Rice Skillet Meal


  • 1/2 pound boneless skinless chicken breast, cubed
  • 2 tablespoons olive oil
  • 1 can diced tomatoes, about 15 ounces
  • 1 – 8 ounce can tomato sauce
  • 1 cup frozen sweet corn
  • 2 cups chicken broth
  • 3 cups cooked white rice
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • a pinch or two red cayenne pepper flakes, optional
  • 8 ounce shredded cheddar cheese
  • sour cream for top when serving
  • tortilla chips, your favorite, when you serve


  • In a large skillet with a lid add olive oil and cubed chicken, on medium heat.
  • Cook chicken until it turns opaque/white.
  • Add tomatoes, tomato sauce, corn, chicken broth, and all the seasonings.
  • Let cook for at least 10 minutes, so all the flavors can merge together.
  • Completely stir in rice, top with most of the shredded cheese.
  • Turn off heat, place lid on skillet and let cheese melt.
  • Serve with extra shredded cheese, sour cream, and tortillas.

*I use no salt added or low sodium ingredients when available.