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Easy Tex Mex Chicken And Rice photo

Tex Mex Chicken And Rice

This Tex Mex Chicken And Rice is a flavor-packed one-pot wonder! Easy to prepare, it's perfect for busy weeknights and loved by the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 2 tablespoons olive oil (divided)
  • 1 pound chicken thighs (boneless skinless, cut into bite-sized pieces)
  • 2 tablespoons Tex Mex seasoning
  • 2 tablespoons unsalted butter
  • 1 large onion (chopped)
  • 2 medium bell peppers (chopped, red and green)
  • 4 cloves garlic (minced)
  • 15 ounces fire-roasted tomatoes (1 can diced)
  • 15 ounces black beans (drained and rinsed)
  • 8 ounces corn (canned or frozen, drained if canned)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 cups chicken broth (low sodium or no sodium added)
  • 1 cup long grain rice (such as Jasmine or Basmati)
  • 1 cup Monterey Jack cheese (shredded)
  • 2 tablespoons fresh cilantro (chopped)

Equipment

  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Directions:
  1. Step 1: Sauté the Chicken
    In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the bite-sized pieces of chicken thighs and sprinkle with the Tex Mex seasoning. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. Step 2: Cook the Aromatics
    In the same skillet, add the remaining tablespoon of olive oil and the unsalted butter. Once melted, add the chopped onion and bell peppers. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Step 3: Combine the Ingredients
    Return the cooked chicken to the skillet and add the fire-roasted tomatoes, black beans, corn, chili powder, and ground cumin. Stir to combine all the ingredients well.
  4. Step 4: Add Rice and Broth
    Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the long grain rice, ensuring it’s evenly distributed. Bring the mixture to a boil.
  5. Step 5: Cook Until Done
    Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid. Remove from heat and let it sit covered for an additional 5 minutes.
  6. Step 6: Add Cheese and Serve
    After the rice has rested, fluff it gently with a fork. Sprinkle the shredded Monterey Jack cheese over the top and let it melt for a couple of minutes. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Notes

  • Marinate the chicken in Tex Mex seasoning for deeper flavor.
  • Use different cheeses like sharp cheddar or pepper jack for variety.
  • Store leftovers in an airtight container for up to 3 days.