Uncle Ben's

Taco-licious Chicken Skillet with Wholegrain Brown Rice

Taco-licious Chicken Skillet with Wholegrain Brown Rice

Makes 4 servings

prep time 20 min

total time 50 min


  • 2 tsp (10 mL) Olive oil
    12 oz (340 g) Boneless skinless chicken breasts, cubed
    1 tsp (5 mL) Chili powder
    1/2 tsp (2 mL) Ground cumin
    1 cup (250 mL) No salt added diced tomatoes
    3/4 cup (175 mL) No salt added chicken broth
    3/4 cup (175 mL) UNCLE BEN’S® Wholegrain Brown Rice
    1/2 cup (125 mL) Shredded Mexican cheese blend
    2 Corn cobs, husks and silk removed
    2 tsp (10 mL) Olive oil
    1 Ripe mango, chopped
    1 cup (250 mL) Halved cherry tomatoes
    1/2 cup (125 mL) Orange pepper, chopped
    1/4 cup (60 mL) Finely chopped red onion
    3 tbsp (45 mL) Lime juice
    1 tbsp (15 mL) Chopped fresh parsley
    Pinch salt Salt and pepper


  • Preheat oven to 425°F (220°C). In skillet, heat oil over medium heat; cook chicken, chili powder and cumin for 5 minutes or until browned. Transfer to plate.
  • Stir diced tomatoes and broth into skillet; bring to boil. Add rice; reduce heat to low. Return chicken to skillet; cover and cook for 20 to 25 minutes or until rice is tender and liquid is absorbed.
  • Sprinkle with cheese. Cover and let stand for 5 minutes.
  • Meanwhile, brush corn evenly with oil; transfer to baking dish. Roast for 12 to 15 minutes or until tender and golden brown in some spots.
  • While corn is roasting, stir together mango, cherry tomatoes, orange pepper, red onion, lime juice, parsley, salt and pepper. Serve with chicken and rice, and roasted corn.


Use ancho or chipotle powder for the chili powder and jalapeno or Serrano chili pepper for the red pepper in the salsa for added spice.

nutritional information

per Serving, 1/4 of recipe

  • Calories


  • Fat


  • Carbohydrate


  • Fibre


  • Protein



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