Home-style Tex Mex Chicken and Rice

One-pan Tex Mex Chicken And Rice packed with chicken, rice, tomatoes, beans, ooey, corn, and chilies soft-centered melted cheese! This festive dish is a party for your tastebuds. It’s fun to eat with friends or as an straightforward weeknight meal for your family.

Tex Mex Chicken and Rice

This meal is so straightforward to mix and is finished in just 45 minutes. It’s a good recipe for kids and teens to help with. It has all of your favorite Tex-Mex flavors made in just one dish! Sprinkled with lots of cheese, what is there not to love?

Ingredients:

• Chicken, diced into 1-inch pieces
• Salt
• Pepper
• Olive oil
• Yellow onion, diced
• Minced garlic
• White rice
• Chili powder
• Ground cumin
• Paprika
• Chicken broth
• Rotel (green chilies and seasoned tomatoes)
• Black beans – or pinto beans
• Corn
• Monterey Jack cheese – or cheese of choice

Instructions:

Season the chicken with salt and pepper. Heat one tablespoon of oil in a large skillet over medium-high heat and add the chicken. Cook for around 5 minutes or until the chicken is lightly browned. Add the onions to the pan and cook for 3-4 minutes or until they soften. Add the garlic and cook for 30 seconds to 1 minute or until the garlic is fragrant.

Push the chicken and vegetables to one side of the pan and add the remaining ½ tablespoon of oil to the empty side. Add the rice to the oil and cook for 2-3 minutes, frequently stirring until the rice is lightly toasted. Stir everything together to combine the rice with the chicken and vegetables. Add the chili powder, cumin, and paprika and cook for 30 seconds until the spices are fragrant.

Add the broth, tomatoes and chiles, black beans, and corn, and bring to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender, stirring occasionally.

Remove from the heat and top with the cheese. Replace the lid and allow the rice to sit for 5 minutes for the cheese to melt. Serve warm and enjoy!

Topping Ideas

1. Sour cream
2. Guacamole or avocado slices
3. Salsa
4. Lime wedges
5. Tortilla chips
6. Cilantro
7. Sauteed bell peppers

Storage

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium-low heat with a splash of chicken broth or in the microwave.

This leftover chicken and rice make a great burrito filling. Reheat the rice dish and add to a tortilla with some sour cream, pico de gallo, and guacamole.

This versatile dinner can be enjoyed in more ways than one. It’s great as a nacho topping, a burrito filling, or even over lettuce as a taco salad. The leftovers are even better!

Tex-Mex Chicken and Rice Recipe

Prep 10 minutesCook 35 minutesTotal 45 minutesMakes 5 servings

Ingredients

• 1 pound chicken, diced into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1½ tablespoons olive oil
• 1 yellow onion, diced
• 1 tablespoon minced garlic
• 1 cup long-grain white rice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 2 cups chicken broth
• 2 (10 ounce cans) diced tomatoes and chiles (Rotel), not drained
• 1 (15 ounce can) black beans, rinsed and drained (or pinto beans)
• 1 cup corn kernels (frozen or canned)
• 1 cup Monterey Jack cheese, shredded

Method

1. Season the chicken with salt and pepper. Heat one tablespoon of oil in a large skillet over medium-high heat and add the chicken. Cook for around 5 minutes or until the chicken is lightly browned.
2. Add the onions to the pan and cook for 3-4 minutes or until they soften. Add the garlic and cook for 30 seconds to 1 minute or until the garlic is fragrant.
3. Push the chicken and vegetables to one side of the pan and add the remaining ½ tablespoon of oil to the empty side. Add the rice to the oil and cook for 2-3 minutes, frequently stirring until the rice is lightly toasted.
4. Stir everything together to combine the rice with the chicken and vegetables. Add the chili powder, cumin, and paprika and cook for 30 seconds until the spices are fragrant.
5. Add the broth, tomatoes and chiles, black beans, and corn, and bring to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender, stirring occasionally.
6. Remove from the heat and top with the cheese. Replace the lid and allow the rice to sit for 5 minutes for the cheese to melt.
7. Serve warm and garnish with desired toppings.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium-low heat with a splash of chicken broth or in the microwave. <div class="