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Cheesy Tex Mex Chicken and Rice with black beans, corn, and melty Monterey Jack cheese scooped from a skillet

Tex Mex Chicken and Rice

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  • Author: Aneta
  • 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

Scale

  • 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

  1. Season diced chicken with salt and pepper.

  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes.

  3. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

  4. 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.

  5. Stir in chili powder, cumin, and paprika. Cook for 30 seconds to bloom the spices.

  6. Add chicken broth, Rotel, beans, and corn. Stir well and bring to a gentle boil.

  7. Reduce heat to low, cover, and simmer for 20–25 minutes or until rice is tender and liquid is absorbed. Stir occasionally.

  8. Remove from heat, sprinkle cheese on top, and cover again for 5 minutes until cheese melts.

  9. 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

Find it online: https://chickenmagicrecipes.com/tex-mex-chicken-and-rice/