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
Scale
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.
