Taco-Licious Chicken Skillet with Wholegrain Brown Rice

Bens Original Taco-Licious Chicken Skillet_Wholegrain Brown Rice
40 min
18 items
4 servings
Turn every night into taco night by adding BEN’S ORIGINAL™ Wholegrain brown rice, chicken, shredded Mexican cheese and a few dashes of spice to your skillet. The results? Taco-licious!
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  • 3/4 cup (175 mL) BEN’S ORIGINAL™ Wholegrain Brown Rice
  • 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
  • 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
  • Pinch pepper
Product image

BEN'S ORIGINAL™ Wholegrain Brown Rice, 907g


  1. 1
    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.
  2. 2
    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.
  3. 3
    Sprinkle with cheese. Cover and let stand for 5 minutes.
  4. 4
    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.
  5. 5
    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.


  • Calories 450
  • Carbohydrates (g) 57 g
  • Dietary Fiber (g) 6 g
  • Protein (g) 30 g
  • Total Fat (g) 12 g