One Pan Tex-Mex Chicken and Rice

There’s something magical about a dish that comes together in one pan, and this One Pan Tex-Mex Chicken and Rice is exactly that kind of magic. From the moment it starts sizzling on the stove, your kitchen will be filled with the warm aromas of chili, cumin, and garlic. The combination of tender chicken, fluffy rice, vibrant veggies, and melty cheese makes every bite a comforting explosion of flavor. It’s hearty, satisfying, and perfect for a quick dinner that still feels like a treat.

Behind the Recipe

This recipe was born out of a weeknight craving for something bold and filling without creating a mountain of dirty dishes. I had some chicken, leftover rice, and a handful of Tex-Mex staples on hand. After some experimenting with spices and layering flavors in just one skillet, this recipe quickly became a go-to in my house. It’s the kind of meal that brings everyone to the table with smiles and second helpings.

Recipe Origin or Trivia

Tex-Mex cuisine is a delicious fusion of Texan and Mexican flavors. It began as a blend of Tejano home cooking and Mexican staples, evolving with local Texan ingredients. Common ingredients like cheese, beans, chili powder, and cumin give it a bolder, often cheesier edge compared to traditional Mexican dishes. This recipe is a modern spin on those classic flavor profiles, offering the warmth and spice that define Tex-Mex with the convenience of a one-pan meal.

Why You’ll Love One Pan Tex-Mex Chicken and Rice

Let me tell you, this one’s a total game-changer for busy weeknights.

Versatile: Serve it in a bowl, wrap it in tortillas, or scoop it over greens for a hearty salad.

Budget-Friendly: Uses simple pantry and fridge staples that are easy on the wallet.

Quick and Easy: One pan, under an hour, and minimal cleanup required.

Customizable: You can tweak the veggies, spice level, or even switch the protein.

Crowd-Pleasing: The bold Tex-Mex flavors are always a hit with kids and adults alike.

Make-Ahead Friendly: Pre-chop everything and cook when you’re ready.

Great for Leftovers: Tastes even better the next day as flavors continue to deepen.

Chef’s Pro Tips for Perfect Results

Cooking this dish is super straightforward, but here are a few tips to make it sing.

• Sear the chicken first to build flavor from the bottom up.
• Toast the rice briefly before adding broth to enhance its nuttiness.
• Keep the pan covered while cooking to ensure fluffy rice.
• Stir in cheese at the end for maximum melt and gooeyness.
• Always let it rest for a few minutes before serving to absorb flavors better.

Kitchen Tools You’ll Need

Nothing fancy required here, just your everyday essentials.

Large Skillet with Lid: Everything cooks in one skillet, so choose a deep one with a lid.
Cutting Board and Knife: For chopping all your veggies and chicken.
Wooden Spoon or Spatula: To stir without damaging your pan.
Measuring Cups and Spoons: Accuracy helps balance all the bold spices.
Can Opener: For the corn and beans.

Ingredients in One Pan Tex-Mex Chicken and Rice

Everything in this dish works together like a flavorful symphony, creating layers of warmth and spice.

1. Boneless Chicken Thighs: 1 pound, chopped into bite-sized pieces. Tender and juicy, they hold up well during simmering.
2. White Rice: 1 cup, uncooked. Absorbs all the flavors while cooking directly in the pan.
3. Black Beans: 1 can (15 oz), drained and rinsed. Adds heartiness and a creamy texture.
4. Corn Kernels: 1 can (15 oz), drained. Brings pops of sweetness to contrast the spice.
5. Red Bell Pepper: 1 medium, diced. Adds crunch and vibrant color.
6. Green Bell Pepper: 1 medium, diced. Balances sweetness with a hint of bitterness.
7. Yellow Onion: 1 small, finely chopped. Forms the aromatic base of the dish.
8. Garlic: 3 cloves, minced. Adds depth and a sharp, warming bite.
9. Chicken Broth: 2 cups. Cooks the rice and infuses everything with flavor.
10. Cheddar Cheese: 1 cup, shredded. Melts into the dish for creamy, gooey bites.
11. Olive Oil: 2 tablespoons. Used to sear the chicken and sauté the veggies.
12. Chili Powder: 1 tablespoon. Gives it that signature Tex-Mex punch.
13. Ground Cumin: 1 teaspoon. Adds earthiness and warmth.
14. Smoked Paprika: 1 teaspoon. Provides depth and a subtle smoky taste.
15. Salt: 1 teaspoon. Enhances all the other flavors.
16. Black Pepper: ½ teaspoon. Adds a gentle kick.
17. Fresh Cilantro: A handful, chopped. Brightens everything up at the end.
18. Lime: 1, cut into wedges. Squeezed on just before serving for zest and acidity.

Ingredient Substitutions

Running low on something? Here’s how to swap without sacrificing flavor.

White Rice: Brown rice or quinoa (add more broth and adjust cook time).
Chicken Thighs: Diced tofu or cooked lentils for a vegetarian version.
Black Beans: Pinto beans or kidney beans work great too.
Cheddar Cheese: Monterey Jack or a Mexican blend for a slightly different flavor.
Olive Oil: Any neutral cooking oil like canola or vegetable oil.

Ingredient Spotlight

Chili Powder: A blend of spices that forms the heart of Tex-Mex flavor. It’s bold, earthy, and brings just enough heat.

Cheddar Cheese: Melts beautifully and adds creamy richness that pulls all the textures together.

Instructions for Making One Pan Tex-Mex Chicken and Rice

Ready to make something delicious? Here’s how to bring this one-pan wonder to life.

1. Preheat Your Equipment:
   Set your skillet over medium-high heat and add olive oil until shimmering.
2. Combine Ingredients:
   Add chicken, season with salt and pepper, and sear until golden brown on all sides. Remove and set aside.
3. Prepare Your Cooking Vessel:
   In the same pan, sauté onions and peppers until soft. Stir in garlic and cook for 1 more minute.
4. Assemble the Dish:
   Add rice to the pan and toast for a minute. Then add beans, corn, spices, chicken broth, and return chicken to the pan.
5. Cook to Perfection:
   Cover with a lid, reduce heat to low, and simmer for about 20 to 25 minutes, or until the rice is cooked and liquid is absorbed.
6. Finishing Touches:
   Remove from heat. Stir in shredded cheese and let it melt into the rice. Sprinkle with cilantro.
7. Serve and Enjoy:
   Plate it up hot, squeeze fresh lime over the top, and dig in.

Texture & Flavor Secrets

This dish is all about that comforting contrast. The rice is fluffy but rich from the broth. The chicken is juicy with crisp edges from searing. Sweet corn and bell peppers bring bursts of brightness, while melted cheese weaves everything together. Each bite balances smoky, spicy, savory, and creamy notes.

Cooking Tips & Tricks

Every great recipe has its hacks. Here are a few to keep in your back pocket:

• Use leftover cooked rice to save time, just reduce broth accordingly.
• Add a bit of hot sauce for extra heat if you like it spicy.
• Don’t skip the resting time after cooking so the rice fully absorbs the flavor.

What to Avoid

It’s easy, but here’s what could go wrong if you’re not careful:

• Using the wrong rice: Quick-cooking or parboiled rice can throw off timing.
• Skipping the lid: This will cause uneven cooking and crunchy rice.
• Adding cheese too early: It may clump or burn before the dish is ready.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This recipe holds up beautifully. You can prep the veggies and chicken ahead of time and store them in the fridge. Leftovers will keep in an airtight container for 3 to 4 days. Reheat gently on the stove or in the microwave. It also freezes well for up to a month.

How to Serve One Pan Tex-Mex Chicken and Rice

Top it with sour cream or avocado for extra creaminess. Scoop it into tortillas for instant burritos. Or serve it alongside tortilla chips and a fresh salad for a Tex-Mex feast. It’s also amazing as a rice bowl with a drizzle of salsa verde.

Creative Leftover Transformations

Let’s turn leftovers into something fresh:

• Tex-Mex Stuffed Peppers: Fill bell peppers with leftovers and bake.
• Cheesy Quesadillas: Sandwich the filling in tortillas with more cheese and pan-fry.
• Burrito Bowls: Serve over greens with guacamole and salsa.

Additional Tips

• Stir in a spoonful of salsa or chipotle in adobo for a smoky twist.
• Add diced zucchini or mushrooms to sneak in extra veggies.
• Garnish with crushed tortilla chips for added crunch.

Make It a Showstopper

Want to impress guests? Serve it in a cast-iron skillet straight from the stove. Add colorful garnishes like sliced radishes, jalapeños, or a lime wedge on the side. A sprinkle of extra cilantro never hurts either.

Variations to Try

• Spicy Kick: Add jalapeños or a dash of cayenne.
• Vegetarian Version: Swap chicken with sautéed mushrooms or tofu.
• Southwestern Style: Use pinto beans and add diced tomatoes.
• Cheesy Bake: Top with extra cheese and broil for 5 minutes.
• Breakfast Remix: Reheat with a fried egg on top.

FAQ’s

Q1: Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the broth and cooking time to allow it to fully cook.

Q2: Is this recipe gluten-free?
Yes, just ensure your chicken broth and canned items are certified gluten-free.

Q3: Can I use rotisserie chicken?
Absolutely. Just stir it in near the end of cooking to warm through.

Q4: How spicy is this dish?
It’s mild to medium. You can adjust the heat with more chili powder or hot sauce.

Q5: Can I make this dairy-free?
Yes, just skip the cheese or use a plant-based alternative.

Q6: What’s the best pan to use?
A deep skillet with a lid or a Dutch oven works perfectly.

Q7: Can I freeze leftovers?
Yes, freeze in portions and thaw overnight before reheating.

Q8: What’s the best way to reheat?
Add a splash of broth or water and microwave or reheat gently on the stovetop.

Q9: Can I add other veggies?
Totally. Zucchini, spinach, or even chopped tomatoes would be great.

Q10: How do I make it extra cheesy?
Double the cheese and stir some in before and after cooking.

Conclusion

This One Pan Tex-Mex Chicken and Rice is the kind of recipe that makes weeknights easier and tastier. With just one pan and a handful of flavorful ingredients, you get a dish that feels both homey and exciting. Trust me, you’re going to love this. It’s hearty, fun, and packed with enough flavor to make it a regular in your dinner rotation.

Print