Description
This Tex Mex Chicken and Rice is a flavorful and satisfying one-pan meal that’s perfect for a quick weeknight dinner. It’s packed with tender chicken, colorful vegetables, and fluffy rice, all simmered in a rich and savory sauce with a hint of spice.
Ingredients
Units
Scale
- 2 tablespoons olive oil, divided
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons Tex-Mex seasoning
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 medium bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 8 ounces corn (canned or frozen, drained if canned)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 1/2 cups low-sodium or no-sodium chicken broth
- 1 cup long-grain white rice (such as Jasmine or Basmati)
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Instructions
- Cook Chicken: Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add chicken and Tex-Mex seasoning; cook until browned.
- Sauté Vegetables: Add onion and bell peppers to the skillet and cook until softened. Stir in garlic and cook until fragrant.
- Add Remaining Ingredients and Simmer: Add fire-roasted tomatoes, black beans, corn, chili powder, cumin, chicken broth, and rice. Stir well and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
- Finish and Serve: Remove from heat and stir in 1 cup of the cheese. Top with remaining cheese, cover, and let stand for a few minutes until cheese melts. Garnish with cilantro and serve with lime wedges.
Notes
- Customization: Feel free to use different vegetables, protein, or seasonings to your liking.
- Leftovers: Use leftovers as a filling for wraps or burritos.
- Storage: Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months (note that the texture of the rice may change when frozen).
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg
