You guys. How is summer almost over and school about to start? I am sooo not ready for this! M will be in first grade this year, and a full-time student. Which means homework, and picking up/dropping off kids at two different places on weekdays.
I know that I am going to need to have plenty of one pot meals in my arsenal to help me get dinner on the table on crazy school nights.
I seems that pretty much everyone loves anything “Mexican” or “taco” and this easy meal doesn’t disappoint. Just a few minutes prep and one pot(!) and dinner is cooking. This dish can be topped with any of your favorite taco toppings, so everyone in the family add what they like. Winner winner chicken dinner!
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 lb. chicken breasts, cut into bite-size pieces
- 1 taco seasoning packet (or 3 tablespoons, if using a bulk mix)
- 1 (14oz) can diced tomatoes
- 1 (14oz) can corn, drained
- 3/4 cup long grain white rice (I use Jasmine)
- 2 cups chicken broth
- 6 oz. shredded cheddar cheese
- Taco Toppings:
- sour cream, tomatoes, diced avocado, black olives, cilantro, chips etc.
Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with taco toppings as desired. Leftovers heat well!