5 for $20 Challenge: One Pot Cheesy Chicken Taco Rice

For the second leg of the 5 for $20 Challenge, I had to find a recipe that used a pound of 85% lean ground chicken.  After a fairly exhaustive search, I decided to attempt the One Pot Cheesy Chicken Taco Rice recipe that I found on Host the Toast.  It was a good choice — we’ve made this one several times since.  Most recently, B’s taken to using the Cheesy Chicken Taco Rice as the meat filling in her Stand & Stuff soft tacos (along with sour cream, avocadoes, cheese, tomatoes, onions, and taco sauce).

Cheesy Chicken Taco Rice

One Pot Cheesy Chicken Taco Rice
Recipe from Host the Toast

INGREDIENTS

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

DIRECTIONS

  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!