Tex-Mex Chicken and Rice

Tex-Mex Chicken and Rice is a one-skillet wonder packed with bold Southwestern flavors, perfect for busy weeknights or casual family dinners. This dish brings together tender chunks of seasoned chicken, aromatic spices, fluffy rice, and a mix of hearty vegetables—all simmered in a flavorful tomato and broth base. It’s finished with a melty layer of Monterey Jack cheese, making it both comforting and crave-worthy.

This recipe offers a fantastic balance of protein, carbs, and vegetables, making it a complete meal in itself. The black beans and corn add substance and color, while the diced tomatoes with green chiles infuse the dish with a zesty, slightly spicy edge. Every bite delivers warm, smoky flavor from chili powder, cumin, and smoked paprika.

Another highlight of this dish is its versatility. You can easily tweak the spice level, swap out ingredients, or add your favorite toppings like avocado or sour cream. It’s equally suited for a quick dinner or for preparing in bulk and storing for weekday lunches.

Made entirely in one pan, this recipe minimizes cleanup while maximizing flavor. It’s a satisfying, family-friendly meal that’s sure to become a regular in your rotation, especially if you’re a fan of bold Tex-Mex cuisine.

Servings and Timing:

Yield: 4–6 servings
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 1 pound chicken breast, diced into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon black 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 oz) cans diced tomatoes with green chiles (such as Rotel), undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (frozen or canned)
• 1 cup Monterey Jack cheese, shredded

Instructions:

1. Heat the olive oil in a large skillet or sauté pan over medium-high heat.
2. Season the diced chicken with salt and black pepper. Add to the skillet and cook until lightly browned, about 5–6 minutes. Remove the chicken and set it aside.
3. In the same pan, sauté the diced onion until translucent, around 3 minutes. Stir in the minced garlic and cook for 30 seconds more.
4. Add the uncooked rice to the pan along with chili powder, cumin, and smoked paprika. Stir thoroughly to coat the rice in the spices.
5. Pour in the chicken broth and both cans of undrained diced tomatoes with green chiles. Mix well.
6. Return the chicken to the pan and add the black beans and corn. Stir to evenly distribute all ingredients.
7. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed.
8. Sprinkle shredded Monterey Jack cheese over the top, cover again, and let it melt for 2–3 minutes.
9. Serve hot. Add optional toppings like sour cream, sliced avocado, or chopped fresh cilantro for extra flavor.

Variations:

• Vegetarian Version: Omit chicken and increase beans or add sautéed bell peppers or zucchini.
• Cheese Swap: Use cheddar, pepper jack, or a Mexican blend instead of Monterey Jack.
• Brown Rice Option: Substitute with brown rice and increase the simmering time by 10–15 minutes, adding extra broth as needed.
• Taco Night: Use the mixture as a filling for burritos or tacos.
• Spicy Upgrade: Add jalapeños, chipotle peppers, or hot sauce to intensify heat.

Tips:

• To save time, dice the chicken and chop the vegetables in advance.
• Stir occasionally while simmering to prevent the rice from sticking.
• If the rice isn’t fully cooked after 20 minutes, add a splash more broth and continue cooking covered.
• This dish stores well and reheats beautifully—ideal for meal prep.
• Pair with a simple green salad or warm tortillas for a complete meal.

Tex-Mex Chicken and Rice is a vibrant, wholesome, and utterly satisfying one-pot meal that delivers bold flavors and hearty comfort with minimal effort.