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
Scale
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
