If you’re craving a hearty, comforting meal that bursts with vibrant flavors, this Tex Mex Chicken and Rice Recipe is exactly what your dinner table needs. It’s an exciting blend of tender chicken thighs, smoky Tex-Mex spices, colorful bell peppers, and creamy melted cheese all cooked together with fluffy rice. This one-pan wonder isn’t just delicious, it’s a crowd-pleaser that makes weeknight dinners feel special, and it’s easy enough to whip up any night of the week.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is a breeze, and each one plays a crucial role in making this dish pop with Tex-Mex charm. From the spicy seasoning that coats the chicken to the fresh vegetables adding crunch and color, every item contributes to a perfect harmony of flavors and textures.
- Olive oil (2 tablespoons, divided): For browning the chicken and sautéing vegetables to a perfect golden finish.
- Boneless, skinless chicken thighs (1 ½ pounds): Bite-sized pieces keep the meat juicy and tender while absorbing all the spices.
- Tex-Mex seasoning (2 tablespoons): This is the heart of the dish, lending bold, smoky, and slightly spicy notes.
- Unsalted butter (2 tablespoons): Adds richness and depth to the chicken as it cooks.
- Large onion (1, chopped): Brings sweetness and a bit of sharpness, softening as it cooks.
- Bell peppers, red and green (2 medium, chopped): Provide bright color and a fresh, crisp contrast.
- Garlic (4 cloves, minced): Infuses a fragrant aroma and savory punch.
- Fire-roasted diced tomatoes (1 15-ounce can): Adds smoky richness and slight acidity to balance flavors.
- Black beans (1 15-ounce can, drained and rinsed): Boosts protein and adds a creamy texture.
- Corn (8 ounces, canned or frozen): Sweet bursts of flavor that brighten the dish.
- Chili powder (1 teaspoon): Enhances the smoky spiciness in harmony with the seasoning.
- Ground cumin (1 teaspoon): Adds earthiness and warmth to the overall flavor profile.
- Chicken broth (2 ½ cups, low-sodium or no-sodium): Cooks the rice and infuses savory depth.
- Long-grain white rice (1 cup): Jasmine or Basmati work beautifully for fluffy, separate grains.
- Monterey Jack cheese (1 ½ cups, shredded, divided): Melts smoothly for a creamy finish and irresistible topping.
- Fresh cilantro (2 tablespoons, chopped): Adds brightness and a fresh herbal note at the end.
- Lime (1, cut into wedges): For a zesty squeeze that perfectly elevates every bite.
How to Make Tex Mex Chicken and Rice Recipe
Step 1: Cook the Chicken
Start by heating half of your olive oil and all the butter in a large skillet over medium-high heat. Toss in the chicken pieces and sprinkle generously with the Tex-Mex seasoning. Let the chicken brown to develop a deliciously caramelized crust, sealing in all those savory juices that make every bite succulent.
Step 2: Sauté the Vegetables
Next, add the chopped onion and bell peppers to the skillet. Stir them around until they soften and their natural sweetness starts to shine through. Stir in the minced garlic last, cooking just until it’s fragrant – this step brings an aromatic foundation that grabs your attention and gets your mouth watering.
Step 3: Add Remaining Ingredients and Simmer
Now comes the heart of the Tex Mex Chicken and Rice Recipe. Pour in the fire-roasted diced tomatoes, black beans, corn, chili powder, cumin, chicken broth, and rice. Give everything a good stir to combine and bring the mixture to a boil. Then lower the heat, cover the skillet, and let it simmer gently for 20 to 25 minutes. Stir occasionally to keep things from sticking, and watch as the rice cooks perfectly, soaking up that flavorful broth.
Step 4: Finish and Serve
Once the rice is tender and all the liquid has been absorbed, remove the skillet from the heat. Stir in one cup of shredded Monterey Jack cheese until it melts into the dish in creamy waves. Scatter the remaining cheese on top, cover the pan again, and let it rest for a few minutes to melt that cheesy layer. Before serving, sprinkle freshly chopped cilantro on top and provide lime wedges on the side to brighten each serving with a refreshing tang.
How to Serve Tex Mex Chicken and Rice Recipe
Garnishes
To really make this dish sing at your table, sprinkle fresh cilantro and offer lime wedges on the side. The cilantro adds a pop of color and fresh herbal brightness, while the lime juice cuts through the richness with a zesty punch that wakes up all the flavors.
Side Dishes
This Tex Mex Chicken and Rice Recipe shines on its own but pairs wonderfully with simple sides like a crisp green salad with avocado, or some crunchy tortilla chips and salsa for extra Tex-Mex flair. A side of creamy guacamole or a quick pico de gallo also complements the dish beautifully.
Creative Ways to Present
For a fun twist, try serving this hearty dish inside halved bell peppers for individual stuffed pepper servings, or layer it in a casserole dish and bake with extra cheese on top for a bubbly, golden crust. It can also be spooned into warm tortillas to create flavorful burritos or taco bowls for a casual dinner party.
Make Ahead and Storage
Storing Leftovers
Let leftover Tex Mex Chicken and Rice cool completely before transferring it to airtight containers. Stored in the refrigerator, it stays fresh for up to 3 to 4 days, making it a fantastic option for quick lunches or next-day dinners.
Freezing
This dish freezes well if you want to plan ahead. Portion into freezer-safe containers and freeze for up to 2 months. Just be sure to let it thaw in the fridge overnight before reheating to keep textures intact.
Reheating
To reheat, warm the leftovers gently on the stovetop or microwave, adding a splash of chicken broth if needed to restore moisture. Stir frequently to melt any cheese and ensure even heating, bringing back that comforting, freshly cooked vibe.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs remain juicier and more flavorful in this recipe. If you use breasts, be careful not to overcook them to keep the meat tender.
Is this recipe spicy?
This Tex Mex Chicken and Rice Recipe has a mild to moderate spice level, balanced by creamy cheese and sweet corn, but you can easily adjust the chili powder or add jalapeños to suit your heat preference.
Can I make this recipe vegetarian?
Absolutely! Swap chicken for extra beans or diced vegetables like zucchini and mushrooms, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
What kind of rice works best?
Long-grain rice like Jasmine or Basmati is ideal because it stays fluffy and separate, absorbing all the wonderful flavors without turning mushy.
Can I prepare this recipe in an Instant Pot?
Yes, this recipe adapts well to an Instant Pot; brown the chicken and sauté the veggies using the sauté function, then pressure cook with the remaining ingredients for about 10 minutes, followed by a natural release.
Final Thoughts
There’s nothing quite like a comforting, flavorful meal that feels like a warm hug — and this Tex Mex Chicken and Rice Recipe delivers just that. It’s simple to make, packed with vibrant colors and bold flavors, and perfect for feeding family or friends any day of the week. Give it a try and watch it quickly become a steady favorite in your kitchen!
Print
Tex Mex Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Tex Mex Chicken and Rice recipe is a flavorful one-pan meal featuring tender chicken thighs seasoned with Tex-Mex spices, cooked together with vibrant bell peppers, black beans, corn, and fire-roasted tomatoes. The dish is simmered with fragrant rice in chicken broth, finished off with melted Monterey Jack cheese, fresh cilantro, and a squeeze of lime for zesty brightness. Perfect for a comforting yet easy weeknight dinner that serves six.
Ingredients
Protein
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Produce
- 1 large onion, chopped
- 2 medium bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Canned & Packaged Goods
- 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)
Pantry
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 2 tablespoons Tex-Mex seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 ½ cups low-sodium or no-sodium chicken broth
- 1 cup long-grain white rice (such as Jasmine or Basmati)
Dairy
- 1 ½ cups shredded Monterey Jack cheese, divided
Instructions
- Cook Chicken: Heat 1 tablespoon of olive oil and unsalted butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces along with the Tex-Mex seasoning. Cook the chicken until it is browned on all sides, which should take about 5-7 minutes.
- Sauté Vegetables: Add the chopped onion and bell peppers to the skillet with the chicken. Cook until the vegetables are softened, about 5 minutes. Then stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Add Remaining Ingredients and Simmer: Stir in the fire-roasted diced tomatoes, drained black beans, corn, chili powder, ground cumin, chicken broth, and rice. Mix everything well, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer gently for 20-25 minutes, stirring occasionally. The rice should absorb the liquid and be tender when done.
- Finish and Serve: Remove the skillet from the heat. Stir in 1 cup of shredded Monterey Jack cheese until melted and incorporated. Sprinkle the remaining ½ cup of cheese on top, cover again, and let stand for a few minutes until the cheese melts on the surface. Garnish with chopped fresh cilantro and serve each portion with lime wedges for squeezing.
Notes
- You can substitute chicken breasts if preferred, but thighs remain juicier.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Use low-sodium broth to better control the saltiness of the dish.
- Leftovers store well refrigerated for up to 3 days and reheat on stove or microwave.
- For a gluten-free meal, ensure the Tex-Mex seasoning mix is gluten-free.
