Mexi Chicken Rice
Flavor-packed and incredibly satisfying, Mexi Chicken Rice is a one-skillet wonder that combines tender, spice-rubbed chicken, fluffy rice, and bold Tex-Mex flavors in every bite. This hearty dish is infused with smoky cumin, paprika, and chili powder, and features a medley of vibrant ingredients like black beans, sweet corn, and zesty diced tomatoes with green chilies. Simmered in savory chicken broth and finished with melty cheddar cheese, this easy-to-make meal is perfect for busy weeknights or casual family dinners. Serve it with a dollop of sour cream, a spritz of fresh lime, and a sprinkle of cilantro for a crowd-pleasing dish that’s bursting with flavor. Keywords: Mexi chicken rice recipe, Tex-Mex chicken and rice, easy one-skillet dinner, chicken and rice with black beans, family-friendly Tex-Mex recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1.5 cups White rice
- 3 cups Chicken broth
- 1 can Diced tomatoes with green chilies (e.g., Rotel)
- 1 cup Black beans, rinsed and drained
- 1 cup Frozen corn
- 1 cup Shredded cheddar cheese
- 2 tablespoons Cilantro, chopped
- 0.5 cup Sour cream (optional, for serving)
- 1 whole Lime wedges (optional, for serving)
Instructions
Start by seasoning the chicken breasts with salt, pepper, cumin, smoked paprika, chili powder, and garlic powder. Rub the spices evenly over both sides of the chicken.
Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside (it will finish cooking later).
In the same skillet, add the rice and toast it for about 1-2 minutes, stirring frequently to coat it in the flavorful oil and spices.
Pour in the chicken broth, diced tomatoes with green chilies (including the liquid), black beans, and corn. Stir everything together to combine.
Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is fully cooked through (internal temperature of 165°F/74°C).
Once cooked, remove the skillet from heat. Carefully take out the chicken breasts and shred them with two forks, then stir the shredded chicken back into the rice mixture.
Sprinkle the shredded cheese on top, cover the skillet for 2-3 minutes, or until the cheese melts.
Garnish with fresh cilantro and serve with a dollop of sour cream and lime wedges, if desired. Enjoy your Mexi Chicken Rice!
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 5831 mg | 254% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 18.0 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1273 mg | 98% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3225 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
