We eat a lot of Mexican-inspired recipes at my house, and this one pan Tex-Mex chicken and rice is a new favorite! Loaded with tender cubes of chicken breast, crunchy peppers and onions, fluffy rice, tomatoes, green chiles, beans, and corn, this skillet casserole recipe really has it all. Topped off with plenty of cheese, this dish gets an ooey-gooey finish!
Top Reader Review
I made this for dinner and it was great! I did it exactly as written. Quick and easy. I made sure to pin this recipe because it’s a keeper. Yum
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One Pan Tex-Mex Chicken and Rice Casserole
I love a simple chicken and rice dish for weeknight dinners. Made in one pan, this Tex-Mex chicken casserole is a simple stovetop recipe I can have on the table in under an hour with minimal cleanup. It’s a lot like my Mexican chicken casserole, but works better when I don’t feel like preheating my oven. I simmer the chicken and rice in a flavorful mixture of diced tomatoes with green chiles, chicken broth, and taco seasoning for a super punchy Southwestern flavor. Everything happens in one skillet, so I don’t have to worry about juggling half a dozen pots and pans. So easy!
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Make These Changes to Use Brown Rice
I made this Tex-Mex chicken with long-grain white rice since it cooks quickly. If you’d like to use brown rice, plan to increase the cooking time by 20-30 minutes so the rice can fully cook through. This could cause the chicken to turn out overcooked, so I recommend waiting to add it until partway through the cooking time. Brown rice also tends to require extra liquid, so you may need to add an extra ¼-½ cup of broth.
Tex-Mex Chicken and Rice Skillet Recipe
Equipment
- 12-inch Cast Iron Skillet (enameled preferred)
Ingredients
- 3 tablespoons olive oil (divided)
- 1 pound boneless, skinless chicken breasts (cut into bite-size pieces*)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ large yellow onion (diced)
- 1 red bell pepper (diced)
- 1 cup long-grain white rice (**)
- 20 ounces diced tomatoes with green chiles (2 (10-ounce) cans)
- 2 cups low-sodium chicken broth
- 15 ounces canned black beans (1 can, drained and rinsed)
- 1 cup frozen corn
- 1 tablespoon taco seasoning
- 1½ cups shredded Mexican cheese blend (***)
Optional Garnishes:
- sliced green onions
- chopped fresh cilantro
Instructions
- Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the chicken in an even layer and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.3 tablespoons olive oil, 1 pound boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the remaining oil, onion, and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. A little charring here is nice to add flavor.½ large yellow onion, 1 red bell pepper
- Add the rice to the pan and cook, stirring, for 1 minute.1 cup long-grain white rice
- Stir in the diced tomatoes with their juices, chicken broth, black beans, corn, taco seasoning, and cooked chicken.20 ounces diced tomatoes with green chiles, 2 cups low-sodium chicken broth, 15 ounces canned black beans, 1 cup frozen corn, 1 tablespoon taco seasoning
- Bring to a simmer, cover, and cook, stirring occasionally to prevent the bottom from sticking, until the rice has absorbed the liquid, about 15 minutes.
- Turn the heat to low, sprinkle the cheese over the top, cover, and cook for 5-7 minutes until the cheese is melted. Top with optional garnishes and enjoy!1½ cups shredded Mexican cheese blend, sliced green onions, chopped fresh cilantro
Notes
- For more heat, use hot Rotel or add a pinch of cayenne or chipotle powder.
- Once simmering, reduce heat to medium-low so the rice cooks gently without scorching.
- If the rice isn’t tender after 15 minutes, add 2-4 tablespoons of broth, cover, and cook a few minutes longer.
- Turn the heat to low before adding cheese so it melts smoothly without clumping or sticking.
- Let the skillet rest uncovered for 5 minutes before serving so the rice finishes absorbing moisture.
- Leftovers make a delicious chicken burrito filling the next day.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Avoid These Mistakes When Cooking Rice
One-pan dishes are notoriously easy, but when rice is involved, there are just a few things to keep in mind.
- Don’t cook on high heat. Rice needs to cook over a low-simmer so it has time to absorb the liquid. High heat will lead to under-cooked or scorched rice.
- Don’t forget the lid. Use a well-fitted lid to cover the pan during the majority of the cook time. This keeps moisture/steam trapped in, so the rice can soak it up.
- Don’t get stir-crazy. There’s no need to lift the lid and stir more than a couple of times. With the right liquid ratio and heat setting, cooking rice should be fairly hands-off.
How to Make Tex-Mex Chicken on the Stovetop Step by Step
Prep: Gather the list of ingredients for this Tex-Mex skillet recipe. Cut the chicken breasts into bite-sized pieces, dice the onion and pepper, and drain and rinse the beans.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. Add 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces in an even layer, and season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Cook, stirring occasionally, until the chicken is cooked through to 165°F and lightly browned on the outside, about 5-7 minutes. Remove from the skillet and set aside.
Sauté the Veggies: To the same pan, add the remaining 1 tablespoon of olive oil, ½ of a large diced yellow onion, and 1 diced red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. A little charring here is nice to add flavor.
Toast the Rice: Then add 1 cup of long-grain white rice to the pan and cook, stirring, for 1 minute. This toasts the rice, which deepens its flavor and helps the grains stay separate as it cooks.
Add the Tomatoes: Next, stir in 20 ounces (2 (10-ounce) cans) of diced tomatoes and green chiles with their juices, 2 cups of chicken broth, 15 ounces (1 can) of drained and rinsed black beans, 1 cup of frozen corn (no need to thaw!), 1 tablespoon of taco seasoning, and the cooked chicken.
Cook the Rice: Bring the skillet to a simmer on high, then immediately reduce to low. Cover and cook, stirring occasionally to prevent the bottom from sticking, until the rice has absorbed the liquid, about 15 minutes. To check whether the rice is cooked through, bite into an individual grain–if it’s still firm in the center, add 2-4 tablespoons of broth, cover, and continue cooking for a few more minutes.
Melt the Cheese: With the heat on low, sprinkle 1½ cups of shredded Mexican cheese blend over the top, cover and cook for 5-7 minutes, or until the cheese is melted–I like to cover the pan to help the cheese melt faster.
Serve: Top the completed Tex Mex chicken casserole with sliced green onions and/or chopped fresh cilantro and enjoy!
How to Store, Freeze, and Reheat
Store leftover Tex-Mex chicken and rice in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat until warmed through. Stir in a little bit of broth every few minutes to help rehydrate the rice. Or quickly reheat portions in the microwave in 30-second increments.
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