Easy Tex-Mex Chicken and Rice Recipe with Beans, Corn & Cheese

This flavorful Tex-Mex chicken and rice recipe is a one-pan weeknight dinner that’s easy, cheesy, and packed with bold Tex-Mex flavor. Ready in under an hour and perfect for the whole family!

Hi friend! If you’re anything like me, you’re always on the lookout for a quick, delicious dinner that doesn’t leave a sink full of dishes behind. Well, this Tex-Mex chicken and rice dish checks every box. It’s colorful, comforting, and bursting with those warm, spicy Tex-Mex flavors we all crave.

Think tender chicken, fragrant rice, bold spices, hearty black beans, sweet corn, and melty cheese, all in one skillet. I make this at least twice a month when life gets busy, and it’s always a hit at the dinner table (especially when topped with sour cream and avocado!).

Whether you’re new to Tex-Mex cooking or just need a new go-to meal, this recipe is sure to become a favorite in your home, just like our comforting Arroz con Pollo Colombiano if you’re craving Latin-inspired chicken and rice.

Main Ingredients for Tex-Mex Chicken and Rice (What You’ll Need)

Let’s break down what makes this dish so tasty. Here are the core ingredients that bring Tex-Mex chicken and rice to life:

• Olive oil (3 tbsp): Adds richness and helps cook everything evenly.
• Chicken breasts (1 lb, boneless and skinless): Cut into bite-size pieces for quick cooking.
• Salt & freshly ground black pepper: For seasoning the chicken and layering flavor.
• Yellow onion (½ cup, diced): Adds sweet depth to the dish.
• Red or orange bell pepper (½ cup, diced): Brings color and crunch.
• Jalapeño (1, diced and seeded): For a little heat (totally optional!).
• Garlic (1 tsp, minced): A Tex-Mex essential for aroma and flavor.
• Long grain white rice (1 cup, uncooked): Jasmine works beautifully here.
• Diced tomatoes (14.5 oz can, drained): Adds moisture and tang.
• Chicken broth (2½ cups, low sodium): Helps cook the rice and infuse flavor.
• Black beans (15 oz can, rinsed and drained): For protein and texture.
• Chili powder (2 tsp): A warm, smoky spice base.
• Cumin (1 tsp): Earthy and rich, can’t skip it!
• Smoked paprika (1 tsp): Gives that subtle smoky flavor.
• Onion powder (1 tsp): Boosts the savory notes.
• Frozen corn (1 cup): Adds sweetness and color. No need to thaw!
• Shredded cheese (1½ cups): Sharp cheddar, Jack, or both.
• Green onions (3, sliced): For garnish and freshness.

Additional Ingredients & Substitutes

Want to make it your own? Here are some extra ingredients and smart swaps:

• Chicken thighs: Use instead of chicken breasts for extra juiciness.
• Brown rice: Adds nuttiness, but extend the cooking time and add more broth.
• Rotel tomatoes: Swap regular diced tomatoes for a spicy twist.
• Kidney or pinto beans: Work well if black beans aren’t your favorite.
• Fresh cilantro: Stir in at the end for a fresh, herby finish.
• Lime juice: A squeeze before serving brightens the whole dish.
• Toppings: Avocado, sour cream, salsa, or even crushed tortilla chips for crunch.
• Looking for something with a little tropical flair? Try our Chicken and Pineapple Fried Rice for a sweet and savory twist on a rice bowl.

Expert Tips for The Best Tex-Mex Chicken and Rice (From My Kitchen to Yours)

Making Tex-Mex chicken and rice is simple, but here are some little tricks that make a big difference:

• Toast the rice: Once you add the rice to the skillet, let it toast for a minute before pouring in the broth. It brings out a nutty flavor and helps with texture.
• Drain those tomatoes: Extra liquid can make the dish too mushy. Drain them well for the perfect consistency.
• Season in layers: Don’t just dump all your seasonings in at once. Season the chicken, then the veggies, and then the rice mixture. This builds flavor as you go.
• Use a large skillet with a lid: You’ll need room for everything to simmer without bubbling over.
• Let it rest: After the final simmer, remove from heat and let it sit for 5 minutes. The rice will finish cooking and the flavors will meld.
• Add cheese last: Sprinkle it over while the skillet is still hot, then cover for a few minutes. You’ll get perfect meltiness every time.
• Make it ahead: It reheats like a dream! Great for meal prep or leftovers.
• Go light on salt: The cheese and broth already have salt, so taste before adding more.
• Play with spice: Like it hot? Keep the jalapeño seeds in or add crushed red pepper flakes.

Step-by-Step Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until lightly browned. Remove and set aside.
2. Step 2: In the same skillet, add onion, bell pepper, jalapeño, and garlic. Sauté for about 3–4 minutes until veggies begin to soften.
3. Step 3: Stir in the uncooked rice and all the spices (chili powder, cumin, smoked paprika, onion powder). Let the rice toast slightly, about 1 minute.
4. Step 4: Return the chicken to the skillet. Add diced tomatoes, chicken broth, black beans, and corn. Stir everything together.
5. Step 5: Bring to a gentle boil, then reduce heat to low. Cover with a lid and let it simmer for 18–20 minutes, or until rice is cooked and liquid is absorbed.
6. Step 6: Remove from heat, sprinkle cheese over the top, cover again, and let sit for 5 minutes.
7. Step 7: Garnish with green onions and any other toppings you love. Serve hot!

Additional Guide: Variations & Special Techniques

Want to mix things up? Here are some fun twists:

• Tex-Mex Chicken & Rice Bake: After cooking, transfer everything to a baking dish, top with extra cheese, and broil until bubbly.
• Add greens: Stir in chopped spinach or kale near the end for a veggie boost.
• Make it vegetarian: Skip the chicken and use extra beans or tofu.
• Pressure cooker method: Cook everything (except cheese and green onions) on high pressure for 6 minutes, then quick release.
• Campfire version: Wrap in foil and cook over a grill or open fire for outdoor fun.
• Craving a smoky, outdoor twist? Pair this skillet meal with our BBQ Grilled Chicken and Rice for a cookout-style combo.
• If you’re craving street food vibes, check out our Halal Chicken Over Rice, it’s bold, satisfying, and full of Middle Eastern flair.

FAQs About Tex-Mex Chicken and Rice

Conclusion

There you have it, friend, my go-to Tex-Mex chicken and rice recipe that’s easy, comforting, and packed with flavor. Whether you’re cooking for your family or meal-prepping for the week ahead (like with our Sushi-Inspired Chicken Rice Bowl), this one-pan wonder never disappoints.

And hey, don’t be afraid to get creative with it. Cooking is all about making things your own and having fun while you’re at it. If you try this recipe, I’d love to hear how it turned out. Drop a comment or share a photo with me, nothing makes me happier than seeing your kitchen victories!

Until next time, happy cooking from my Florida kitchen to yours.

Warmly,

Tex-Mex Chicken and Rice

This one-pan Tex-Mex chicken and rice is cheesy, hearty, and packed with bold Southwestern flavors, perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Tex-Mex

Servings 6 servings

Calories 520 kcal

Equipment

• Large Skillet
• Measuring Cups
• Wooden Spoon

Ingredients

  

• 3 tablespoons olive oil
• 1 pound boneless skinless chicken breasts cut into bite-size pieces
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1/2 cup diced yellow onion
• 1/2 cup diced red or orange bell pepper
• 1 jalapeno seeded and diced
• 1 teaspoon minced garlic
• 1 cup long grain white rice uncooked
• 14.5 ounce can diced tomatoes drained
• 2 1/2 cups low-sodium chicken broth
• 15 ounce can black beans rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 cup frozen corn do not thaw
• 1 1/2 cups shredded cheese cheddar, Jack, or combination
• 3 green onions thinly sliced

Instructions

 

• Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
• In the same skillet, sauté the diced onion, bell pepper, jalapeno, and garlic until softened and fragrant, about 3-4 minutes.
• Add the uncooked rice and stir to toast slightly, about 1-2 minutes.
• Stir in diced tomatoes, chicken broth, black beans, chili powder, cumin, paprika, and onion powder. Mix well.
• Return the chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer for 20 minutes, or until rice is tender.
• Uncover and stir in frozen corn. Sprinkle shredded cheese over the top, cover, and let sit off heat for 5 minutes to melt cheese.
• Garnish with sliced green onions and serve with optional toppings like salsa, sour cream, avocado, or cilantro.

Notes

For a spicier version, leave in the jalapeno seeds or add a dash of hot sauce.

Keyword Chicken and Rice, one pan dinner, Tex-Mex chicken and rice

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