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Tex Mex Chicken and Rice Recipe

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4.3 from 22 reviews

This Tex Mex Chicken and Rice recipe is a flavorful one-pan meal combining tender diced chicken, aromatic spices, and hearty ingredients like black beans and corn. Cooked together in a skillet, the dish features a blend of chili powder, cumin, and smoked paprika for a vibrant Southwestern taste, topped with melted Monterey Jack cheese for a creamy finish. Perfect for an easy weeknight dinner that brings bold Tex Mex flavors to your table.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Protein and Vegetables

  • 1 pound chicken, diced into 1-inch pieces
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 cup corn kernels (frozen or canned)
  • 1 (15 ounce can) black beans, rinsed and drained (or pinto beans)

Spices and Seasonings

  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika

Grains and Dairy

  • 1 cup long-grain white rice
  • 1 cup Monterey Jack cheese, shredded

Liquids and Oils

  • 1½ tablespoons olive oil (divided)
  • 2 cups chicken broth
  • 2 (10 ounce cans) diced tomatoes and chiles (Rotel), not drained

Instructions

  1. Season the chicken: In a bowl, season the diced chicken with salt and pepper to taste, ensuring each piece is well-coated for flavor.
  2. Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 5 minutes, stirring occasionally until they are lightly browned on all sides.
  3. Sauté onions and garlic: Add the diced onions to the skillet with the chicken and cook for 3-4 minutes until they become soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant.
  4. Toast the rice: Push the chicken and vegetables to one side of the skillet. Add the remaining ½ tablespoon of olive oil to the cleared side and add the uncooked long-grain white rice. Stir frequently and cook for 2-3 minutes until the rice is lightly toasted and golden.
  5. Add spices: Mix the toasted rice with the chicken and vegetables. Sprinkle the chili powder, ground cumin, and smoked paprika evenly over the mixture. Cook for about 30 seconds, stirring to release the spices’ aromas.
  6. Combine liquids and simmer: Pour in the chicken broth, diced tomatoes with chiles (including the juice), black beans, and corn kernels. Stir gently to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
  7. Add cheese and rest: Remove the skillet from heat. Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet again and allow it to rest for 5 minutes so the cheese can melt beautifully into the dish.
  8. Serve: Fluff the rice gently, serve warm, and garnish with your choice of toppings such as chopped cilantro, sliced avocado, or sour cream for an extra Tex Mex touch.

Notes

  • Use Rotel diced tomatoes with chiles for authentic Tex Mex flavor, but regular diced tomatoes can be substituted if unavailable.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
  • To add a bit of heat, consider stirring in some chopped jalapeños or hot sauce when adding the spices.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
  • For extra garnish options, try chopped fresh cilantro, diced avocado, a squeeze of lime, or a dollop of sour cream.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://flavorhug.com/tex-mex-chicken-and-rice-recipe/