Let’s be real: when life’s coming at you with work emails, laundry piles, and hungry little humans asking “What’s for dinner?” for the fifth time today, you need something quick, comforting, and actually delicious. Enter: Tex Mex Chicken and Rice — your new weeknight superhero in skillet form.
It’s bold, cheesy, and brimming with flavor, all in one pot (which means fewer dishes—can I get an amen?). Whether you’re feeding picky eaters, craving comfort food, or just short on time, this one checks all the boxes.
Table of Contents
Why You’ll Love This Tex Mex Chicken and Rice
✔️ One-pan cleanup (a busy mom’s dream)
✔️ Bursting with zesty flavors from spices, beans, and Rotel
✔️ Super customizable—swap in what your family loves
✔️ Ready in under 45 minutes from start to cheesy finish
Seriously, it’s the kind of recipe that gets everyone to the dinner table without a bribe.
Ingredients That Bring the Flavor
Here’s what you’ll need to make this flavor-packed Tex Mex Chicken and Rice magic happen:
- Chicken – diced into bite-sized 1-inch chunks
- Salt & pepper – simple but necessary
- Olive oil – for searing and sautéing
- Yellow onion – diced and ready to mingle
- Minced garlic – because we don’t do bland around here
- White rice – dry, uncooked (jasmine or long grain works great)
- Chili powder, ground cumin, and paprika – your Tex Mex trifecta
- Chicken broth – adds richness and helps cook the rice
- Rotel – that magical mix of green chilies and tomatoes
- Black beans or pinto beans – whichever your pantry’s holding
- Corn – sweet and colorful
- Monterey Jack cheese – or your melty favorite
📝 Optional toppings: diced avocado, sour cream, sliced jalapeños, fresh cilantro, lime wedges… you know, whatever makes your heart (and your mouth) happy.
How to Make Tex Mex Chicken and Rice (Without Losing Your Mind)
- Start with the chicken:
Season it well with salt and pepper. In a big skillet, heat 1 tablespoon of olive oil over medium-high heat and toss in your chicken. Sauté for about 5 minutes, until it gets that nice golden brown sear. - Add the flavor base:
Toss in your chopped onions and cook for another 3–4 minutes. Add the garlic and stir for 30 seconds until your kitchen smells amazing. - Toast the rice:
Push everything to one side, add the remaining ½ tablespoon of oil to the other, and pour in the uncooked rice. Let it toast up for 2–3 minutes, stirring frequently until it’s a bit golden. - Spice it up:
Stir everything together, then add your chili powder, cumin, and paprika. Let the spices warm up in the pan for about 30 seconds. This is where the flavor magic happens! - Build the body:
Pour in the chicken broth, Rotel, black beans, and corn. Give everything a good stir, bring it to a gentle boil, then reduce the heat to low. Cover it and let it simmer for 20–25 minutes. Keep an eye on it and give it an occasional stir. - Finish with cheese:
Once the rice is tender and the liquid’s soaked in, take it off the heat. Sprinkle your cheese over the top and put the lid back on for about 5 minutes, just enough to get that melty goodness going. - Serve and smile:
Spoon it up warm, add your favorite toppings, and enjoy the “oohs” and “aahs” from around the table.
Quick Cooking Tips (From My Skillet to Yours)
- Don’t rush the rice. If it still feels a little firm after 25 minutes, add a splash more broth and cover it again for 5 minutes.
- Rotel too spicy? Use plain diced tomatoes and a tiny can of green chilies separately so you can control the heat.
- No Monterey Jack? Cheddar, Pepper Jack, or even a blend of taco cheese will do the trick.
- Making ahead? It reheats beautifully! Just add a splash of broth or water when microwaving to bring it back to life.
A Little Story From My Kitchen
This Tex Mex Chicken and Rice was born on a chaotic Tuesday when my kids were hangry, my energy was low, and my fridge had “make it work” vibes. I tossed what I had into the skillet, and boom — dinner magic. Since then, it’s been on heavy rotation at our house (and I’ve been asked for the recipe more times than I can count).
FAQs About Tex Mex Chicken and Rice
Can I substitute brown rice?
Yes, but brown rice takes longer to cook and needs a bit more liquid. Add an extra ½ cup of broth and simmer for about 40 minutes instead.
How should I store leftovers?
Pop it in an airtight container and refrigerate for up to 4 days. It also freezes well! Perfect for future “I don’t feel like cooking” nights.
Is this recipe spicy?
Not really! Rotel adds a little zing, but it’s super kid-friendly. Want heat? Add jalapeños or use spicy Rotel.
Can I use rotisserie chicken instead?
Absolutely! Just skip the searing step and stir the shredded rotisserie chicken in when you add the broth and veggies.
Tex Mex Chicken and Rice: A Weeknight Winner You’ll Crave Again and Again
Tex Mex Chicken and Rice is your skillet-saving grace for those chaotic weeknights when takeout feels tempting but your wallet says “maybe not.” It’s hearty enough to satisfy the hungriest family member, packed with bold, comforting flavors, and—best of all—comes together in just one pan. (That means less scrubbing and more relaxing, which we all deserve.)
This dish brings the cozy vibes of a cheesy casserole and the punchy flair of your favorite taco night into one magical meal that practically cooks itself. It’s the kind of recipe that makes you feel like a kitchen rockstar—even if you were juggling homework help and soccer practice five minutes before dinner.
Whether you’re feeding a full house or meal-prepping for the week ahead, this Tex Mex Chicken and Rice is bound to become a go-to. It’s warm, cheesy, satisfying, and full of that feel-good flavor we all need after a long day.
Try it once, and I promise—you’ll be hooked.
Have fun cooking, and when you do give it a go, I’d love to see what you whip up! Snap a pic and tag me @ChickenMagicRecipes so I can cheer you on. Happy cooking, friend!
Craving More Easy Chicken Dinners? Try These Next!
If you loved this Tex Mex Chicken and Rice recipe, you’re in for a treat! We’ve got even more crowd-pleasing, flavor-packed dinners that come together quickly—perfect for your busy schedule and hungry crew. Whether you’re into spicy, cheesy, or grilled perfection, here are some of our favorite next-stop recipes that complement this dish beautifully:
- For another hearty skillet meal with a kick, try our Chicken and Rice Taco Skillet—it’s like taco night and comfort food had a delicious baby.
- If you’re looking for bold flavors in bowl form, our Loaded Chicken Fajita Rice Bowls are layered with smoky spices and fresh toppings for a Tex-Mex fiesta.
- When the grill’s calling your name, our Grilled Boneless Chicken Thighs bring juicy, smoky flavor to your summer nights without the hassle.
- Need a quick lunch or dinner wrap with similar flavors? Don’t miss our Easy Honey Mustard Chicken Wrap—it’s sweet, tangy, and oh-so-satisfying.
So don’t stop at just one dish—explore more magic from the Chicken Magic kitchen and keep those meals exciting, easy, and downright delicious!
Print
Tex Mex Chicken and Rice
- Total Time: 40 mins
- Yield: 4–6 servings 1x
Description
This one-pan Tex Mex Chicken and Rice is a cheesy, flavor-packed weeknight dinner that’s ready in under 45 minutes! Made with juicy chicken, rice, beans, corn, and zesty spices, it’s a family-friendly favorite perfect for busy nights. Top it with melted Monterey Jack cheese and your favorite garnishes for a satisfying, comforting meal.
Ingredients
1 lb chicken breast, diced into 1-inch pieces
Salt and pepper, to taste
1 ½ tablespoons olive oil, divided
1 yellow onion, diced
2 cloves garlic, minced
1 cup white rice (uncooked)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
2 ½ cups chicken broth
1 (10 oz) can Rotel (diced tomatoes with green chilies)
1 cup canned black beans or pinto beans, drained and rinsed
1 cup corn (frozen or canned)
1 to 1 ½ cups shredded Monterey Jack cheese (or cheese of choice)
Fresh cilantro, lime wedges, or toppings of choice for garnish (optional)
Instructions
Season diced chicken with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes.
Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Push chicken and veggies to one side of the pan. Add the remaining ½ tablespoon oil to the empty side and pour in the rice. Toast rice for 2–3 minutes, stirring frequently.
Stir in chili powder, cumin, and paprika. Cook for 30 seconds to bloom the spices.
Add chicken broth, Rotel, beans, and corn. Stir well and bring to a gentle boil.
Reduce heat to low, cover, and simmer for 20–25 minutes or until rice is tender and liquid is absorbed. Stir occasionally.
Remove from heat, sprinkle cheese on top, and cover again for 5 minutes until cheese melts.
Serve warm with your favorite toppings.
Notes
Substitute brown rice, but increase broth by ½ cup and cook time by 10–15 minutes.
Rotisserie chicken works great—just skip step 2 and add it with the broth.
Spice level can be adjusted by using mild or spicy Rotel.
Great for leftovers and meal prep—just reheat with a splash of broth or water.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: One-pan, skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg