If you’re craving a dish that wraps vibrant flavors, hearty textures, and a punch of Tex-Mex spirit all in one pot, then this Tex Mex Chicken and Rice Recipe is your new best friend in the kitchen. It’s a satisfying, flavor-packed meal that balances tender chicken, smoky spices, fresh veggies, and gooey melted cheese, creating a comforting yet festive dinner that feels like a warm hug on a plate. Best of all, it’s straightforward enough to whip up any night of the week without a sweat!
Ingredients You’ll Need
Each ingredient in this Tex Mex Chicken and Rice Recipe plays a vital role, from building a well-rounded depth of flavor to adding delightful pops of color and texture. The simplicity of these staples means you probably have many on hand, and they come together beautifully to create something truly memorable.
- Olive oil, 2 tablespoons, divided: Used for sautéing to add richness and help develop golden caramelization on the chicken and veggies.
- Boneless, skinless chicken thighs, 1 ½ pounds, cut into bite-sized pieces: Tender and juicy, they soak up the Tex-Mex seasoning perfectly while staying moist through cooking.
- Tex-Mex seasoning, 2 tablespoons: This key blend brings smoky, spicy, and earthy notes that define the recipe’s bold Southwestern flavor.
- Unsalted butter, 2 tablespoons: Adds a silky smooth finish and helps to brown the chicken and vegetables beautifully.
- Large onion, chopped: Provides a subtle sweetness and soft texture to balance the spices.
- Medium bell peppers (red and green), chopped: For vibrant color contrast and a fresh, slightly crunchy bite.
- Garlic cloves, 4 minced: Adds aromatic complexity and a little pungency that lifts the whole dish.
- Fire-roasted diced tomatoes, 1 (15 ounce) can: Smoky and juicy, these tomatoes add depth and a slight charred flavor.
- Black beans, 1 (15 ounce) can, drained and rinsed: For creaminess and protein, they blend beautifully with the rice.
- Corn, 8 ounces (canned or frozen): Adds a natural sweetness and pop of texture.
- Chili powder, 1 teaspoon: Enhances the heat and earthiness of the seasonings.
- Ground cumin, 1 teaspoon: Provides a warm, nutty undertone that’s crucial in Tex-Mex cuisine.
- Low-sodium or no-sodium chicken broth, 2 ½ cups: The cooking liquid that keeps the rice tender and flavors harmonious.
- Long-grain white rice, 1 cup (such as Jasmine or Basmati): Cooks to fluffy perfection, soaking up all the tasty juices.
- Shredded Monterey Jack cheese, 1 ½ cups, divided: Creamy and mild, this cheese melts luxuriously to bind everything together.
- Fresh cilantro, 2 tablespoons, chopped: Adds a fresh, herbal brightness as a finishing touch.
- Lime, cut into wedges, for serving: A squeeze of lime juice adds a zesty brightness that wakes up every bite.
How to Make Tex Mex Chicken and Rice Recipe
Step 1: Brown the Chicken
Start by heating 1 tablespoon of olive oil along with the butter in a large skillet over medium-high heat. Toss in the chicken pieces and stir to coat them with the Tex-Mex seasoning. Cooking until browned gives the chicken a beautiful crust packed with flavor, setting the stage for the rest of the dish.
Step 2: Sauté the Vegetables
Next, add the chopped onion and bell peppers to the skillet. Let them soften as they mingle with those delicious browned chicken bits. Then stir in the minced garlic and cook just until it’s fragrant, so you get that lovely aromatic lift without burning the garlic’s sweetness away.
Step 3: Simmer with Tomatoes, Beans, and Rice
Pour in the fire-roasted diced tomatoes, drained black beans, corn, chili powder, cumin, chicken broth, and rice. Give everything a thorough stir and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the skillet, and let it cook for 20 to 25 minutes. Stir it occasionally to prevent sticking and ensure even cooking. The rice will absorb all those flavorful liquids, swelling up tender and perfectly delicious.
Step 4: Melt the Cheese and Finish
Remove your skillet from heat and stir in 1 cup of the shredded Monterey Jack cheese to add a creamy richness. Sprinkle the remaining cheese on top, cover the pan again, and let it rest for a few minutes so the cheese melts into gooey indulgence. Just before serving, sprinkle on the fresh chopped cilantro and place lime wedges on the side to brighten that hearty meal with a fresh zing.
How to Serve Tex Mex Chicken and Rice Recipe
Garnishes
Fresh cilantro and lime wedges are the classic garnishes here, adding an herbal brightness and citrus zing that perfectly balance the smoky, savory flavors. For an extra punch, consider sliced jalapeños or a dollop of sour cream to cool things down.
Side Dishes
This hearty one-pot meal pairs wonderfully with simple sides like crispy tortilla chips, a fresh green salad, or even a creamy avocado salad. These accompaniments bring lightness and texture contrasts to round out the meal beautifully.
Creative Ways to Present
Try serving this Tex Mex Chicken and Rice Recipe in individual cast iron skillets for a rustic vibe or spoon it into warm, flaky tortillas for a tex-mex burrito twist. Layering it in a casserole dish topped with extra cheese and baking for a bubbly finish is another crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Once cooled, store the leftovers in an airtight container in the refrigerator. The flavors actually meld and deepen overnight, making for a perfectly tasty meal the next day.
Freezing
This recipe freezes well, too. Portion it out into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers gently in a covered skillet over low heat or in the microwave with a splash of chicken broth to keep the rice from drying out. Stir occasionally until warmed through and the cheese is melty again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs tend to stay juicier and more tender, chicken breasts will work just fine if you prefer a leaner option. Just be careful not to overcook them to avoid dryness.
Can I make this recipe vegetarian?
You can easily swap the chicken for extra beans, diced tofu, or even a plant-based meat substitute. The Tex-Mex seasoning and other ingredients will still deliver tons of flavor.
What other cheeses can I use?
Monterey Jack’s mild and meltable qualities are perfect here, but feel free to use cheddar, pepper jack, or a blend that suits your taste preferences.
Is it important to use fire-roasted tomatoes?
Fire-roasted tomatoes add a subtle smoky flavor that takes this dish up a notch, but you can use regular diced tomatoes if needed—just consider adding a small pinch of smoked paprika.
How do I adjust the spice level?
You can control the heat by adjusting the amount of Tex-Mex seasoning, chili powder, or adding fresh chilies to taste. If you prefer mild, use less chili powder and omit spicy peppers.
Final Thoughts
This Tex Mex Chicken and Rice Recipe is the kind of dish that invites comfort, joy, and simplicity to your dinner table. Rich in flavor, easy to prepare, and endlessly satisfying, it’s bound to become a new favorite for weeknights and casual gatherings alike. Give it a try—you might just find yourself making it again and again!
Print
Tex Mex Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Tex Mex Chicken and Rice recipe is a flavorful, hearty one-pan meal featuring tender chicken thighs, vibrant bell peppers, fire-roasted tomatoes, black beans, corn, and a blend of Tex-Mex spices. Cooked together with rice and finished with melted Monterey Jack cheese and fresh cilantro, it offers a comforting and satisfying dish that’s perfect for weeknight dinners or casual gatherings.
Ingredients
Protein and Seasonings
- 2 tablespoons olive oil, divided
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons Tex-Mex seasoning
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- 1 large onion, chopped
- 2 medium bell peppers (red and green), chopped
- 4 cloves garlic, minced
Canned and Dry Ingredients
- 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)
- 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)
Cheese and Garnishes
- 1 ½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Instructions
- Brown the Chicken: Heat 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add the bite-sized chicken thighs and sprinkle with Tex-Mex seasoning. Cook, stirring occasionally, until the chicken is well browned on all sides, about 5-7 minutes.
- Sauté Vegetables: Add the chopped onion and bell peppers to the skillet. Cook, stirring frequently, until the vegetables are softened, approximately 4-5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add Remaining Ingredients and Simmer: Stir in the fire-roasted diced tomatoes, black beans, corn, chili powder, ground cumin, chicken broth, and rice. Mix everything well to combine. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and let it simmer gently for 20-25 minutes. Stir occasionally to prevent sticking and to ensure the rice cooks evenly until tender and all liquid has been absorbed.
- Incorporate Cheese and Garnish: Remove the skillet from heat and stir in 1 cup of shredded Monterey Jack cheese until melted and mixed throughout. Sprinkle the remaining ½ cup cheese on top, cover the skillet again, and let it stand for a few minutes so the cheese melts on top. Garnish with chopped fresh cilantro and serve alongside lime wedges for squeezing over the dish.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breasts.
- If using frozen corn, thaw and drain any excess water before adding.
- Adjust the Tex-Mex seasoning according to your spice preference or substitute with a homemade blend of chili powder, cumin, paprika, garlic powder, and oregano.
- For a milder dish, reduce the chili powder or omit the lime wedges.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
