30-Minute One Pot Cheesy Chicken Taco Rice

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Average Rating: 5 | Rated By: 1 users

Delicious weeknight comfort food in 30 minutes not to be missed. Enjoy a bowl of cheesy chicken taco rice with your favourite toppings and maybe a light salad. Cheesy chicken taco rice is a gluten-free meal that your entire family will love!

 

Ingredients

  • 2 Tbsp. coconut oil or grapeseed oil
  • 6 boneless, skinless chicken thighs, thinly sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 red or yellow bell pepper, chopped
  • 1 ¾ cups GF long grain rice (I used basmati rice)
  • 1 Tbsp. GF chili powder
  • 1 ½ tsp. GF ground cumin
  • 1 tsp. GF dried oregano
  • 1 tsp. sea salt
  • 1 large ripe tomato, chopped
  • 1 cup frozen corn
  • 3 ¼ cups GF chicken stock
  • 1 Tbsp. apple cider vinegar
  • ½ cup chopped fresh parsley or cilantro
  • 1 ½ cups shredded cheddar cheese
  • Toppings; chopped tomatoes, green onions, thinly sliced lettuce, sour cream, fresh cilantro (all optional)
  • Instructions

  • Heat oil over medium-high heat and add chicken. Brown on all sides about 2 minutes
  • Reduce heat to medium-low and add onion and cook for about a minute
  • Add garlic and bell pepper and cook while stirring for 3 more minutes
  • Add rice and spices and stir to combine
  • Add chopped tomato, corn, and chicken stock. Bring to boil, cover and reduce heat to low. Cook for 15 minutes
  • Stir in parsley/cilantro and cheese, cover and remove from the heat. Top with your favourite toppings. Enjoy!


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