A flavorful and easy-to-make one-pan dish combining chicken, rice, and vibrant vegetables with a southwestern twist.
Heat a large skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Season the chicken breasts with salt and pepper, then cook them in the skillet until browned on both sides.
Cook the chicken in batches if needed to avoid overcrowding the skillet.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
In the same skillet, sauté the diced onion and bell pepper until softened.
Stir frequently to prevent the vegetables from sticking to the skillet.
Add the minced garlic and taco seasoning to the skillet, cooking until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the tomato sauce and corn, then bring to a simmer.
Adjust the seasoning to taste at this stage.
Return the chicken to the skillet and cover with the sauce.
Ensure the chicken is well-coated with the sauce for maximum flavor.
Add the rice to the skillet, cover, and remove from heat.
Let the rice absorb the liquid completely before fluffing.
Fluff the rice with a fork and sprinkle with shredded cheddar cheese.
Allow the cheese to melt slightly before serving.
Garnish with fresh cilantro and serve warm.
Serve with lime wedges for an extra burst of flavor.
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