If you’re craving a dish that brings vibrant flavors, hearty textures, and that unmistakable warmth of home cooking, this Tex Mex Chicken and Rice Recipe is going to be your new best friend. It’s a colorful, comforting one-pan meal loaded with tender chicken, savory spices, sweet bell peppers, and creamy melted cheese, all mingling perfectly with fluffy rice. Whether you’re feeding a crew or prepping for a family dinner, this dish promises bold, satisfying Tex-Mex flair in every bite.
Ingredients You’ll Need
Getting ready to make this Tex Mex Chicken and Rice Recipe is a breeze with straightforward, staple ingredients that pack a flavorful punch. Each component plays its part: from the zesty spices that build depth to the fresh vegetables that add brightness and texture.
- Olive oil: Helps brown the chicken and sauté the veggies while adding a subtle fruity richness.
- Boneless, skinless chicken thighs: Juicy and tender, they soak up spices better than breasts and keep the dish moist.
- Tex-Mex seasoning: The aromatic blend that brings classic southwestern flavor right to your skillet.
- Unsalted butter: Adds a creamy, luscious finish when cooking the chicken and vegetables.
- Onion: Provides natural sweetness and depth after sizzling in the pan.
- Bell peppers (red and green): Bring color, crunch, and a mild sweetness balancing the spices.
- Garlic: A punch of sharp, fragrant aroma essential in Mexican-inspired dishes.
- Fire-roasted diced tomatoes: Infuse smoky, slightly charred flavor that brightens the whole dish.
- Black beans: Add hearty protein and a creaminess that complements the chicken and rice.
- Corn: Sweet kernels give bursts of texture and a touch of natural sugar.
- Chili powder: Enhances the heat and classic Tex-Mex spice notes.
- Ground cumin: Adds earthiness and warmth, a signature flavor in Mexican cooking.
- Chicken broth (low or no sodium): Cooks the rice tender, infusing it with savory goodness.
- Long-grain white rice: The perfect base, absorbing flavors while staying fluffy and separate.
- Monterey Jack cheese: Melts beautifully for rich creaminess and a mild, buttery finish.
- Fresh cilantro: Bright and herbaceous, it’s the perfect fresh contrast at the end.
- Lime wedges: Served on the side to squeeze over, adding zingy acidity to balance everything.
How to Make Tex Mex Chicken and Rice Recipe
Step 1: Cook the Chicken
Begin by heating half the olive oil and the butter in a large skillet over medium-high heat. Once hot, add the bite-sized chicken pieces tossed in Tex-Mex seasoning. Let them brown nicely, creating a flavorful crust while locking in juicy tenderness inside. This foundational step sets the stage for all the bold flavors that follow.
Step 2: Sauté the Vegetables
Next up, toss in the chopped onions and colorful bell peppers straight into the same skillet. Sauté until they soften and their natural sweetness emerges beautifully. This soft, fragrant base creates layers of texture and flavor. Just before they’re done, stir in the minced garlic to awaken the dish with an irresistible aroma.
Step 3: Add Remaining Ingredients and Simmer
Now, for the magic moment: pour in the fire-roasted diced tomatoes, black beans, and corn. Sprinkle in chili powder and cumin, then pour over the chicken broth and sprinkle in the rice. Stir everything gently but thoroughly, then bring to a rolling boil. After that, reduce the heat to low, cover the skillet, and let it simmer for about 20 to 25 minutes. Stir occasionally to prevent sticking while the rice soaks up all the savory liquid and becomes tender.
Step 4: Finish and Serve
When the rice is perfectly cooked and all the flavors have melded, remove the skillet from heat. Stir in one cup of the shredded Monterey Jack cheese so it melts smoothly throughout the dish. Then top with the remaining cheese, cover, and let it rest for a few minutes until that top layer of cheese turns gooey and irresistible. Garnish with chopped cilantro, and don’t forget those lime wedges waiting to be squeezed over your creation for a bright finish.
How to Serve Tex Mex Chicken and Rice Recipe
Garnishes
A handful of fresh cilantro sprinkled over the dish adds a zip of freshness that cuts through the richness, while a generous squeeze of lime juice right before eating brightens every bite with tangy zest. You can also add sliced jalapeños for those who like an extra kick.
Side Dishes
This Tex Mex Chicken and Rice Recipe is a complete meal on its own, but pairing it with some warm corn tortillas or a simple avocado salad can elevate your dinner experience. Refried beans or a crisp cabbage slaw would also complement the textures and flavors perfectly.
Creative Ways to Present
Serve it straight from the skillet for a rustic vibe or load the mixture into warm tortilla bowls for fun, edible serving vessels. For a festive touch, sprinkle extra cheese and chopped cilantro on top at the table and let everyone personalize their portion with lime wedges and hot sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Tex Mex Chicken and Rice Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making reheated servings just as delicious, if not better.
Freezing
You can freeze this dish for up to 2 months by placing cooled portions in freezer-safe containers. Keep in mind that the texture of the rice may change slightly, but the robust flavors will stay intact, making it a convenient meal prep option.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally to evenly warm through. Add a splash of chicken broth or water if it looks dry. Microwaving works well too; cover the container to retain moisture and heat in short bursts to avoid drying out the rice.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and tend to absorb spices better, boneless chicken breasts will work as well. Just be careful not to overcook them to keep the meat tender.
Is it possible to make this recipe vegetarian?
Yes! You can omit the chicken and increase the black beans and corn, or add more veggies like zucchini or mushrooms. Just use vegetable broth instead of chicken broth for a fully vegetarian dish.
What type of rice works best for this recipe?
Long-grain white rice such as Jasmine or Basmati is ideal because it cooks up fluffy without getting sticky. Avoid short-grain rice varieties to keep the dish light and well-textured.
Can I prepare this recipe in advance?
Yes, this recipe is fantastic for meal prepping. You can cook it a day ahead, store in the fridge, and reheat when ready. Just add fresh cilantro and lime wedges at serving time for that freshly made touch.
How spicy is this Tex Mex Chicken and Rice Recipe?
The spice level is moderate and can be adjusted easily. The combination of chili powder, cumin, and Tex-Mex seasoning gives it a warm, mildly spicy profile, but you can add extra chili powder or jalapeños for a bolder kick.
Final Thoughts
This Tex Mex Chicken and Rice Recipe is such a wonderful way to bring lively southwestern flavors to your weeknight dinners with simple ingredients and straightforward steps. It’s hearty, comforting, and effortlessly delicious — perfect for sharing with friends and family. I can’t wait for you to try it and experience those wonderful layers of spice, cheese, and fresh brightness that make it so irresistible!
Print
Tex Mex Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Tex Mex Chicken and Rice recipe is a flavorful, hearty one-pan meal combining tender chicken thighs, seasoned with Tex-Mex spices, sautéed vegetables, black beans, corn, and fire-roasted tomatoes, all simmered with rice in a savory broth. Finished with melted Monterey Jack cheese, fresh cilantro, and lime wedges, it offers a comforting and vibrant dish perfect for weeknight dinners.
Ingredients
Chicken 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
Main Ingredients
- 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)
- 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 bite-sized chicken thighs and sprinkle with Tex-Mex seasoning. Cook the chicken until it is browned on all sides, ensuring the seasoning coats the meat well.
- Sauté Vegetables: Add the chopped onion and both red and green bell peppers to the same skillet. Cook the vegetables until they soften, stirring occasionally. Then add the minced garlic and cook until fragrant, about 1-2 minutes.
- Add Remaining Ingredients and Simmer: Stir in the fire-roasted diced tomatoes, drained black beans, corn, chili powder, ground cumin, chicken broth, and white rice. Mix everything thoroughly and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes. Stir occasionally to prevent sticking and cook until the rice is tender and the liquid is absorbed.
- Finish and Serve: Remove the skillet from heat. Stir in 1 cup of shredded Monterey Jack cheese until melted and well combined. Sprinkle the remaining ½ cup cheese on top, cover the skillet again, and let it stand for a few minutes so the cheese melts completely. Garnish with chopped fresh cilantro and serve with lime wedges on the side for an added fresh zing.
Notes
- Use low-sodium or no-sodium chicken broth to better control salt levels in the dish.
- Feel free to substitute chicken thighs with chicken breasts if preferred, but thighs tend to be juicier and more flavorful for this recipe.
- For a spicier dish, add more chili powder or include chopped jalapeños with the bell peppers.
- If you do not have Monterey Jack cheese, mild cheddar or a Mexican cheese blend can be used as alternatives.
- Make sure to rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
