This Tex Mex Chicken and Rice Recipe is a vibrant, colorful explosion of flavor tucked into a single skillet! Succulent chicken, fluffy rice, beans, sweet corn, and a melty blanket of cheese transform classic pantry staples into pure comfort food with a southwestern kick. The best part? It all comes together in under an hour, making dinner both crave-worthy and convenient. The Tex Mex Chicken and Rice Recipe is a total crowd-pleaser, whether you’re feeding a busy family or prepping easy lunches for the week ahead.
Ingredients You’ll Need
The beauty of this one-pan wonder lies in its straightforward, unfussy ingredients. Each item brings something special—richness, heat, creaminess, or fresh pops of color—to the final Tex Mex Chicken and Rice Recipe. Here’s what you’ll need and why.
- Olive oil: A little goes a long way, helping brown the chicken and softening the veggies for the perfect base.
- Chicken breasts or thighs: Either cut works great; thighs are a little juicier, while breasts keep things lean and tender.
- Chili powder: Kicks off those essential Tex Mex flavors with just the right warmth.
- Ground cumin: Adds depth and earthy notes that round out the spices beautifully.
- Paprika: Brings a subtle smokiness and rosy color to every bite.
- Salt and black pepper: Simple, but essential for balancing flavors and bringing everything together.
- Onion: A must-have for any savory skillet—sweet and aromatic!
- Red bell pepper: Adds a sweet crunch and a cheery burst of color.
- Long grain white rice: Fluffy and absorbs all those mouthwatering juices for maximum flavor.
- Diced tomatoes with green chiles: Choose Rotel or similar for that zesty, slightly spicy tomato flavor.
- Chicken broth: The liquid magic that carries all the flavors and helps cooks the rice to perfection.
- Corn kernels: Sweet, juicy pops that complement the savory spices and beans.
- Black beans: Hearty and protein-rich, these add classic Tex Mex heartiness.
- Shredded cheddar or Mexican blend cheese: Melts into oozy, golden deliciousness for the grand finale.
- Chopped green onions and cilantro: Fresh, herbal garnishes that lift the dish and make it pop visually.
How to Make Tex Mex Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
Start by heating your olive oil in a large, deep skillet or sauté pan over medium-high. While the oil warms, sprinkle your chicken pieces with chili powder, cumin, paprika, salt, and pepper to flavor every bite right from the start. Once seasoned, add the chicken to the hot pan. Let them sizzle undisturbed for about 4 to 5 minutes, so they get golden and lightly browned on the outside. When they’re ready, scoop them out and set aside—you’ll bring them back into the spotlight soon.
Step 2: Sauté Onion and Bell Pepper
Keep the delicious chicken bits in the pan, and toss in your diced onion and red bell pepper. Sauté for 3 to 4 minutes until the veggies are soft and aromatic, soaking up all those wonderful seasonings left behind by the chicken. This step promises loads of flavor, adding layers of sweetness and color.
Step 3: Toast the Rice
Pour the dry rice straight into your pan of softened veggies and give it a stir so the grains get coated in oils and aromatics. Let them toast for about a minute—this helps lock in flavor and keeps the rice light and fluffy later on.
Step 4: Mix in Tomatoes, Broth, Corn, and Beans
Now, the magic starts to happen. Stir in the diced tomatoes (with those fiery green chiles), chicken broth, sweet corn, and hearty black beans. Give everything a good stir so your rice is fully submerged and ready to soak up those bold Tex Mex vibes.
Step 5: Simmer!
Return the seared chicken pieces—and any juices they released—back into the skillet. Mix everything together, bring it all to a gentle boil, then reduce the heat to low. Pop a lid on and let it simmer for 18 to 20 minutes, patiently letting the rice become fluffy and the flavors meld into a punchy, one-pan comfort meal. Check near the end to see if the rice is tender and most of the liquid is absorbed.
Step 6: Melt the Cheese and Garnish
Take your skillet off the heat. Sprinkle the shredded cheese over everything, then cover it again for two to three minutes. The cheese will melt into a gorgeous, gooey layer that’s hard to resist. Just before serving, scatter over the green onions and cilantro for that irresistible, fresh Tex Mex Chicken and Rice Recipe finish.
How to Serve Tex Mex Chicken and Rice Recipe
Garnishes
This dish truly shines when dressed up with a generous sprinkle of sliced green onions and chopped cilantro. If you crave a zesty finish, squeeze some fresh lime juice over the top—trust me, it wakes up all the flavors! For extra Tex Mex flair, a dollop of sour cream or sliced jalapeños add a cool or spicy touch, depending on your mood.
Side Dishes
The Tex Mex Chicken and Rice Recipe is hearty enough to stand alone, but it pairs fabulously with warm flour or corn tortillas for scooping, a crisp green salad, or a side of guacamole and salsa for extra freshness. Tortilla chips are great for crunch, and a big bowl of shredded lettuce on the side gives every bite a bit of cool contrast.
Creative Ways to Present
Portion your chicken and rice into colorful bowls for a casual, fiesta-style presentation. Or, try stuffing the mixture into warmed bell pepper halves for a fun, edible vessel. Spoon leftovers into lettuce wraps for a light lunch, or turn it into a burrito or taco filling for a delicious Tex Mex twist on classic wraps.
Make Ahead and Storage
Storing Leftovers
Let any leftover Tex Mex Chicken and Rice Recipe cool to room temperature, then store it in an airtight container in the refrigerator. It’ll keep fresh for up to four days, and the flavors get even more delicious after resting overnight.
Freezing
This recipe is a meal-prepper’s dream! Scoop cooled portions into freezer-safe bags or containers, pressing out excess air. Freeze for up to three months. When you’re hungry, just thaw overnight in the fridge or microwave gently straight from frozen—you’ll want to add fresh garnish after reheating.
Reheating
Reheat individual servings in the microwave with a splash of water or broth to keep the rice moist, or warm a larger batch on the stovetop over low heat, stirring occasionally. Top it with a bit more cheese and fresh herbs for that “just made” feel.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works, but it’ll need extra liquid and a longer simmer—usually about 35 to 40 minutes total. Just add a bit more broth and keep the pan covered until the rice is tender.
Is this dish spicy?
The Tex Mex Chicken and Rice Recipe has a gentle warmth thanks to chili powder and green chiles, but it isn’t fiery. If you love heat, add extra jalapeños, chili flakes, or even a splash of hot sauce when serving.
Can I make this vegetarian?
Of course! Skip the chicken and use your favorite plant-based protein or just pile in extra beans and veggies. Swap in vegetable broth, and you’ll have an incredible meat-free version that’s every bit as satisfying.
What if I don’t have Rotel or canned tomatoes with green chiles?
No worries—regular canned diced tomatoes plus a chopped jalapeño or some canned green chiles will do the trick. Adjust the spice to your taste with what you have on hand.
How can I meal prep with this recipe?
The Tex Mex Chicken and Rice Recipe is perfect for meal prep! Divide cooled portions into containers for grab-and-go lunches or dinners all week. The flavors only get better as everything melds together, and it reheats beautifully.
Final Thoughts
If you’re searching for a weeknight dinner that’s bursting with flavor, full of comfort, and delightfully simple, the Tex Mex Chicken and Rice Recipe deserves a spot on your table. It’s the kind of dish that brings everyone back for seconds—give it a try and make it a new family favorite!
Print
Tex Mex Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful Tex Mex Chicken and Rice recipe that combines tender chicken, rice, vegetables, and cheese in one delicious skillet meal. Perfect for busy weeknights and meal prep.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
For the Rice:
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup long grain white rice
- 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel)
- 2 1/4 cups chicken broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar or Mexican blend cheese
Garnish:
- Chopped green onions and cilantro
Instructions
- Prepare the Chicken: Heat olive oil in a skillet, season chicken, and brown for 4-5 minutes. Set aside.
- Cook the Vegetables and Rice: Sauté onion and bell pepper, then add rice and toast. Mix in tomatoes, broth, corn, and beans. Return chicken to the skillet.
- Simmer and Serve: Bring to a boil, then simmer covered for 18-20 minutes until rice is tender. Top with cheese, cover briefly to melt. Garnish with green onions and cilantro before serving.
Notes
- For extra flavor, squeeze fresh lime juice over the dish before serving.
- This dish is great for busy weeknights and meal prep as it’s a one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
