Chicken and Rice Taco Skillet

Ingredients

chicken thighsboneless, skinless, trimmed

Veganextra-firm tofu pressed and cubedpat dry, sear longer for color

6 lb4 1/2 lb

kosher salt

3 3/4 tsp

taco seasoning

9 tbsp

avocado oil

9 tbsp

red bell pepperthinly sliced

3 small

green bell pepperthinly sliced

3 small

yellow onionthinly sliced

1 1/2 medium

garlicminced

6 cloves

white jasmine ricerinsed and drained

3 cup

limezest and juice

1 1/2 lime

chicken broth

Veganvegetable broth

4 1/2 cups4 1/2 cups

cilantrofinely chopped, plus more for garnish

3/4 cup

guacamole

for serving

sour cream

Vegancashew cream

for serving1 1/2 cup

tortilla chips

for serving

jalapeño peppersliced

for serving

Method

1. 01Preheat oven to 350°F.
2. 02Pat chicken thighs dry and season with salt and taco seasoning.
3. 03Heat oil in a large oven-safe skillet over medium-high heat. Brown chicken in batches, about 3 minutes per side. Transfer to a plate.
4. 04Reduce heat to medium. Add bell peppers, onion, and garlic. Cook, stirring, until tender, about 4 minutes.
5. 05Add rice, salt, and taco seasoning. Cook, stirring, until fragrant and lightly browned, about 2 minutes.
6. 06Add lime zest, lime juice, broth, and cilantro. Stir to combine and bring to a simmer. Nestle chicken back into skillet, cover, and transfer to oven.
7. 07Bake covered for 25 minutes. Uncover and bake until rice is tender and chicken is cooked through, 7 to 9 minutes.34 min
8. 08Remove from oven and fluff rice with a fork. Garnish with cilantro.
9. 09Serve with guacamole, sour cream, tortilla chips, and sliced jalapeños as desired.