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!
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.
