Description
A comforting and flavorful one-pan Tex-Mex dish with juicy chicken, fluffy rice, vibrant veggies, and melted cheese. Perfect for busy weeknights and packed with bold, satisfying flavors.
Ingredients
Scale
- 1 pound boneless chicken thighs, chopped
- 1 cup white rice, uncooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Set a large skillet over medium-high heat and add olive oil.
- Add chopped chicken, season with salt and pepper, and sear until browned. Remove and set aside.
- In the same skillet, sauté onion and bell peppers until soft. Stir in garlic and cook for another minute.
- Add rice and toast for 1 minute. Stir in black beans, corn, chili powder, cumin, smoked paprika, and chicken broth. Return chicken to skillet.
- Cover, reduce heat to low, and simmer for 20 to 25 minutes until rice is tender and liquid is absorbed.
- Remove from heat, stir in shredded cheese, and let it melt.
- Garnish with chopped cilantro and a squeeze of fresh lime before serving.
Notes
- Let the dish rest covered for a few minutes before serving for better flavor absorption.
- Add jalapeños or hot sauce for an extra spicy kick.
- Use rotisserie chicken to save time.
- Can be frozen for up to 1 month in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 105mg
Keywords: tex-mex chicken and rice, one pan meal, easy dinner, skillet chicken rice, tex mex recipe