Tex Mex Chicken And Rice
User Reviews
4.4
Tex Mex Chicken And Rice
Description
This recipe starts by browning seasoned chicken thighs in a combination of olive oil and butter until browned. Following chicken cooking, onions and bell peppers are sautéed until softened, then garlic is added for a brief aromatic step. The mixture incorporates fire-roasted diced tomatoes, black beans, corn, chili powder, cumin, chicken broth, and uncooked long grain rice.
The skillet is covered and simmered until the rice is tender and liquid fully absorbed, infusing the rice with the rich tomato, spice, and savory notes. Cheese is stirred through partway and more added on top to melt during resting, lending creamy texture and mild flavor. Fresh cilantro garnish and lime wedges provide brightness at serving.
This dish offers a hearty, comforting meal with classic Tex-Mex flavor components and a balance of proteins, vegetables, and grains. It can be adapted with substitutions of vegetables, proteins, or seasonings to taste.
It stores well refrigerated and freezes for longer storage, although rice texture may change after freezing.
Ingredients
- 2 tablespoons olive oil divided
- 1½ pounds chicken thighs boneless skinless cut into bite sized pieces
- 2 tablespoons Tex-Mex seasoning
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 2 medium bell pepper red and green, chopped
- 4 cloves garlic minced
- 15 ounce fire roasted tomatoes (1 can diced)
- 15 ounce black beans drained and rinsed
- 8 ounces corn canned or frozen, drained if canned
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 2½ cups chicken broth low sodium or no sodium added
- 1 cup long grain rice such as Jasmine or Basmati
- 1½ cup Monterey jack cheese shredded
- 2 tablespoons cilantro chopped, fresh
- 1 lime cut in wedges for serving
Instructions
- Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned.
- Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.
- Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.
- Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Substitute veggies or protein per availability; rotisserie chicken can speed up cooking.
- Alter herbs and seasonings to suit your taste preferences.
- Leftovers make excellent filling for wraps or burritos with your choice of toppings.
- Store leftovers in an airtight container refrigerated for 3-4 days or freeze up to 3 months; note rice texture may change after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 41g | 82% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 469mg | 20% |
| Potassium | 882mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 2187IU | 44% |
| Vitamin C | 60mg | 67% |
| Calcium | 290mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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