Description
This Tex Mex Chicken and Rice recipe is a flavorful, one-pot meal combining tender chicken thighs, vibrant bell peppers, black beans, corn, and a blend of Tex-Mex spices simmered with fragrant rice. Topped with melted Monterey Jack cheese and fresh cilantro, served with lime wedges for a zesty finish, this dish is perfect for a hearty family dinner.
Ingredients
Scale
Protein and Seasoning
- 2 tablespoons olive oil, divided
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons Tex-Mex seasoning
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- 1 large onion, chopped
- 2 medium bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 8 ounces corn (canned or frozen, drained if canned)
Spices and Liquids
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 ½ cups low-sodium or no-sodium chicken broth
- 1 cup long-grain white rice (such as Jasmine or Basmati)
Finishing Touches
- 1 ½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Instructions
- Cook Chicken: Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the bite-sized chicken thighs along with 2 tablespoons Tex-Mex seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes, stirring occasionally for even cooking.
- Sauté Vegetables: Add the chopped onion and bell peppers to the skillet with the chicken. Cook until the vegetables are softened, about 4-5 minutes. Then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Remaining Ingredients and Simmer: Stir in the fire-roasted diced tomatoes, drained black beans, corn, chili powder, ground cumin, chicken broth, and rice. Mix everything well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer gently for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Finish and Serve: Remove the skillet from the heat. Stir in 1 cup of shredded Monterey Jack cheese until melted and combined. Sprinkle the remaining ½ cup cheese on top, cover again and let sit for a few minutes until the cheese melts. Garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the dish.
Notes
- You can substitute chicken breasts for thighs but cooking time may vary slightly.
- Use fresh or frozen corn if canned corn is not available—just thaw or drain accordingly.
- For extra heat, add a diced jalapeño with the bell peppers.
- Leftovers keep well refrigerated for up to 3 days and can be reheated covered on the stovetop or microwave.
- Use low-sodium chicken broth to control the saltiness of the dish.
