Pc Tex Mex Chicken Rice Skillet
Transform your weeknight dinners with this irresistible PC Tex Mex Chicken Rice Skillet, a one-pan wonder brimming with bold flavors and vibrant colors! Juicy, spice-rubbed chicken breasts are seared to golden perfection, then nestled atop a bed of fluffy rice infused with black beans, fire-roasted tomatoes, and zesty Tex Mex seasonings. Topped with melted Mexican blend cheese and garnished with fresh cilantro, this easy skillet meal combines comforting textures and bright, savory notes in every bite. Ready in just 40 minutes, this recipe is your go-to for a hearty, family-friendly dinner that pairs beautifully with tangy sour cream and fresh lime wedges. Perfect for busy nights, this Tex Mex-inspired dish brings restaurant-quality flavors straight to your kitchen!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 3 cups Cooked white rice
- 1 cup Black beans (drained and rinsed)
- 1 cup Diced tomatoes (canned)
- 1 cup Chicken broth
- 1.5 cups Shredded Mexican blend cheese
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 cup Sour cream (optional, for serving)
- 1 lime Lime wedges (optional, for serving)
Instructions
Season the chicken breasts on both sides with salt, black pepper, ground cumin, chili powder, garlic powder, and onion powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cooked rice, black beans, diced tomatoes, and chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet with a lid, and let the mixture cook for 5-10 minutes, stirring occasionally, until the flavors meld together and the broth is mostly absorbed.
While the rice is cooking, slice the cooked chicken breasts into thin strips.
Once the rice mixture is ready, nestle the sliced chicken on top of the rice. Sprinkle the shredded Mexican blend cheese evenly over the top.
Cover the skillet again and cook for another 3-5 minutes, or until the cheese is melted and bubbly.
Remove the skillet from the heat. Garnish with chopped fresh cilantro, if desired.
Serve the Tex Mex Chicken Rice Skillet hot, with optional sour cream and lime wedges on the side for added flavor.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 414 mg | 32% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 697 mg | 15% | |
*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.
