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Homemade Tex Mex Chicken And Rice recipe photo

Tex Mex Chicken And Rice

A simple, comforting one-pan Tex-Mex chicken and rice loaded with vegetables, beans, and melted Monterey Jack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • large skillet or braiser
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Can opener
  • Knife and cutting board

Ingredients
  

  • 2 tablespoons olive oil divided
  • 1.5 pounds chicken thighs boneless, skinless, cut into bite-sized pieces
  • 2 tablespoons Tex Mex seasoning
  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 2 medium bell peppers red and green, chopped
  • 4 cloves garlic minced
  • 15 ounce fire roasted tomatoes 1 (15 oz) can, diced
  • 15 ounce black beans 1 (15 oz) can, drained and rinsed
  • 8 ounces corn canned or frozen, drained if canned
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2.5 cups chicken broth low sodium or no-sodium added
  • 1 cup long grain rice such as Jasmine or Basmati
  • 1.5 cups Monterey Jack cheese shredded; divided
  • 2 tablespoons fresh cilantro chopped
  • 1 lime cut into wedges for serving

Instructions
 

  • Heat 1 tablespoon olive oil and the butter in a large skillet or braiser over medium-high heat.
  • Add the chicken pieces, sprinkle with the Tex Mex seasoning, and cook 4–6 minutes, stirring, until the chicken is browned on all sides.
  • Add the remaining 1 tablespoon olive oil, chopped onion and chopped bell peppers to the skillet and cook 3–4 minutes until softened.
  • Stir in the minced garlic and cook about 30 seconds until fragrant.
  • Add the diced fire-roasted tomatoes (with juices), drained black beans, corn, chili powder, cumin, chicken broth, and long-grain rice; stir to combine and bring to a boil.
  • Cover the skillet, reduce heat to low, and simmer 20–25 minutes, stirring once halfway through, until the rice has absorbed the liquid and is tender.
  • Remove from heat and gently stir in 1 cup of the shredded Monterey Jack cheese.
  • Sprinkle the remaining 1/2 cup cheese over the top, cover and let sit 3 minutes until the cheese melts.
  • Garnish with chopped cilantro and serve with lime wedges.

Notes

  • Swap vegetables or protein based on what you have on hand.
  • Use rotisserie or leftover chicken to save time.
  • Different herbs and seasonings can be used to vary flavor.
  • Leftovers make a great filling for wraps or burritos.