Recipe of the Week: One Pot Cheesy Chicken Taco Rice

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

One Pot Cheesy Chicken Taco Rice

Author: Morgan

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 4



  • 1 – 1.5 lbs lean ground chicken
  • ½ yellow onion, diced
  • 1 tablespoon canola oil, plus an extra drizzle for cooking the rice
  • 1½ cups uncooked instant brown rice
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 2 cups low sodium chicken broth
  • 1 (14.5 oz) jar salsa
  • 1 cup corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 1 Roma tomato, diced
  • ¾ cup shredded cheddar cheese
  • 1 avocado, peeled and diced
  • 1 green onion, chopped, to garnish
  • Fresh cilantro, to taste


  1. Add oil to a large skillet over medium-high heat. Add in the ground chicken and break it up a bit with a wooden spoon. Add the diced onion and cook until the chicken has browned and the onion is translucent.
  2. Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.
  3. Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.
  4. Taste the rice and adjust seasoning to your liking. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!


-I used ground turkey instead of ground chicken which is also really good

-I generally use olive oil or avocado oil instead of canola to cook with

-Sour cream is another good topping for this one

-Rice usually takes longer to cook than what the box says. My box said 20 minutes, I gave it closer to 25-30 minutes