4.4 from 165 votes
Tex Mex Chicken And Rice
A quick, one pot dinner of Tex Mex Chicken and Rice that is incredibly simple to make and loaded with Tex Mex flavors. Tender, juicy chicken thighs, beautifully seasoned with Tex Mex seasoning, cooked with lots of veggies and rice. Quick to make, little effort required, stellar results.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 544 kcal
Course:
Dinner
Cuisine:
Mexican , Tex-Mex
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 peppers 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 ground cumin
- 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 fresh cilantro chopped
- 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.
Cup of Yum
Notes
- Feel free to change ingredients and cook with what you have on hand. Switch up the veggies or protein. You can same time by using rotisserie chicken or leftover chicken. You can also use different herbs and seasonings. Your kitchen, your rules.
- Use leftovers to turn this into a wrap or burrito because it makes for a delicious filling. Wrap leftovers in your favorite tortillas, serve with your favorite toppings and you've got lunch/dinner covered with leftovers.
- Store any leftover Tex Mex chicken and rice in an airtight container for 3 to 4 days in the refrigerator. You can freeze it as well for up to 3 months, but keep in mind the texture of the rice will change.
Nutrition Information
Serving
1serving
Calories
544kcal
(27%)
Carbohydrates
44g
(15%)
Protein
41g
(82%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
469mg
(20%)
Potassium
882mg
(25%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
2187IU
(44%)
Vitamin C
60mg
(67%)
Calcium
290mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 544
% 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.