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
Scale
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.
