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
Scale
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.
