Tex-Mex Chicken and Rice Skillet Recipe
This easy Tex-Mex chicken and rice skillet is a one-pan dinner made with tender chicken, fluffy rice, peppers, beans, corn, and plenty of melted cheese for a comforting, flavorful stovetop casserole.
Servings: 4 people
Calories: 738kcal
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
*You can use cubed chicken thighs in place of the breasts.
**This recipe is written for long-grain white rice, but if using brown rice, plan to increase the cooking time by 20-30 minutes, add an extra ¼-½ cup of broth, and consider adding the chicken partway through so it doesn’t overcook.
***Cheddar, Monterey Jack, or a cheddar-jack blend all work well.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 738kcal | Carbohydrates: 76g | Protein: 49g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1076mg | Potassium: 1419mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1474IU | Vitamin C: 60mg | Calcium: 390mg | Iron: 5mg