Filled with tender chicken and fluffy rice, corn, tomatoes and piled high with all the taco toppings plus some crunchy nacho cheese tortilla chips, this Chicken Taco Skillet is one dinner you'll make over and over again!
1lb.chicken thighs, cut into bite-size pieces
1taco seasoning , packet
1diced tomatoes, 14oz can
1Mexicorn - (corn and pepper blend), 11oz can, drained
3/4cupwhite rice, long grain (I use Jasmine)
6oz.colby jack cheese, shredded
Nacho Cheese flavored Dorito chips
sour cream, tomatoes, diced avocado, black olives, cilantro, 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 Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!