Description
A hearty and flavorful Tex-Mex Chicken and Rice Skillet recipe that combines tender chicken, aromatic spices, vegetables, and creamy melted cheese for a complete one-pan meal, ready in just 30 minutes.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
Vegetables & Aromatics
- ½ cup diced yellow onion
- ½ cup diced red or orange bell pepper
- 1 jalapeno, seeded and diced
- 1 teaspoon minced garlic
- 1 cup frozen corn (do not thaw)
- 3 green onions, thinly sliced
Pantry Items
- 3 tablespoons olive oil (divided, plus additional if needed)
- ½ teaspoon salt
- freshly ground black pepper, to taste
- 1 cup long grain white rice (like Jasmine), uncooked
- 14.5 ounce can diced tomatoes, drained
- 2 ½ cups low-sodium chicken broth
- 15 ounce can black beans, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
Dairy
- 1 ½ cups shredded cheese (sharp cheddar, Jack, or a combination)
Optional Toppings
- Salsa
- Avocado
- Sour cream
- Cilantro
Instructions
- Brown the chicken: Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Season the bite-sized chicken pieces with salt and freshly ground black pepper, then add to the skillet. Cook, stirring frequently, for 5 to 6 minutes until the chicken is lightly browned. Use a slotted spoon to transfer the chicken to a separate dish and set aside.
- Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pan. Add diced yellow onion, red or orange bell pepper, and jalapeno. Cook, stirring occasionally, for about 2 minutes. Add minced garlic and continue to cook for an additional 1-2 minutes until the vegetables are softened and fragrant.
- Toast the rice and combine ingredients: Stir in the uncooked long grain white rice and cook for 2 minutes to lightly toast it. Then add the drained diced tomatoes, low-sodium chicken broth, rinsed black beans, chili powder, cumin, smoked paprika, onion powder, and the cooked chicken back into the skillet. Bring the mixture to a boil, then lower the heat to low. Cover the skillet and simmer for 15 minutes to allow the flavors to meld and rice to cook through.
- Cook with corn and melt cheese: Remove the lid and stir in the frozen corn. Cover again and cook on low for another 5 minutes. Remove the cover, sprinkle shredded cheese evenly over the top, then cover and cook on low heat until the cheese is melted and bubbly.
- Finish and serve: Sprinkle the thinly sliced green onions over the skillet. Serve warm with optional toppings such as salsa, avocado, sour cream, and fresh cilantro for extra flavor and texture.
Notes
- Use a heavy-bottomed skillet with a lid to evenly cook rice and retain moisture.
- If you prefer spicier heat, include the jalapeno seeds or add extra chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a dairy-free option, omit cheese or substitute with vegan cheese.
- Make sure to rinse the black beans well to reduce sodium and improve texture.
- Extra olive oil can be added if the skillet starts to dry out during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
