Tex Mex Chicken and Rice
One-pan Tex Mex Chicken and Rice packed with chicken, rice, tomatoes, beans, corn, chilies, and ooey gooey melted cheese!
Servings: 5 servings
Equipment
- skillet
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 pound chicken, diced into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1½ tablespoons olive oil
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 cup long-grain white rice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cups chicken broth
- 2 (10 ounce cans) diced tomatoes and chiles (Rotel), not drained
- 1 (15 ounce can) black beans, rinsed and drained (or pinto beans)
- 1 cup corn kernels (frozen or canned)
- 1 cup Monterey Jack cheese, shredded
Instructions
- Season the chicken with salt and pepper. Heat one tablespoon of oil in a large skillet over medium-high heat and add the chicken. Cook for around 5 minutes or until the chicken is lightly browned.
- Add the onions to the pan and cook for 3-4 minutes or until they soften. Add the garlic and cook for 30 seconds to 1 minute or until the garlic is fragrant.
- Push the chicken and vegetables to one side of the pan and add the remaining ½ tablespoon of oil to the empty side. Add the rice to the oil and cook for 2-3 minutes, frequently stirring until the rice is lightly toasted.
- Stir everything together to combine the rice with the chicken and vegetables. Add the chili powder, cumin, and paprika and cook for 30 seconds until the spices are fragrant.
- Add the broth, tomatoes and chiles, black beans, and corn, and bring to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender, stirring occasionally.
- Remove from the heat and top with the cheese. Replace the lid and allow the rice to sit for 5 minutes for the cheese to melt.
- Serve warm and garnish with desired toppings.
Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium-low heat with a splash of chicken broth or in the microwave.
