Tex Mex Chicken and Rice
Bursting with bold Southwestern flavors, this Tex Mex Chicken and Rice is a one-skillet wonder that's perfect for weeknight dinners or casual gatherings. Tender, seasoned chicken thighs are seared to golden perfection and nestled into a hearty mix of long-grain white rice, diced tomatoes with green chilies, black beans, and sweet corn, all simmered in rich chicken broth infused with cumin, chili powder, and smoked paprika. Finished with a melty layer of shredded Mexican blend cheese and a sprinkle of fresh cilantro, this dish is as comforting as it is vibrant. Serve with zesty lime wedges for a pop of freshness, and enjoy a satisfying meal that's hassle-free and packed with flavor. Whether you're craving a comforting family dinner or prepping for a potluck, this recipe is a Tex-Mex-inspired delight that’s ready in under an hour!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime lime wedges (for serving)
Instructions
Season the chicken thighs with half the salt, pepper, cumin, chili powder, and smoked paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove from the skillet and set aside (chicken will finish cooking later).
Reduce the heat to medium and add the remaining olive oil to the skillet.
Sauté the onion for 3 minutes until softened, then add the garlic, red bell pepper, and green bell pepper. Stir and cook for another 2 minutes.
Add the rice, remaining spices, and stir to coat the grains in the aromatics and seasoning.
Pour in the chicken broth and diced tomatoes with green chilies, stirring to combine.
Return the chicken thighs to the skillet, nestling them into the rice mixture.
Bring the mixture to a simmer, cover with a lid, and reduce heat to low. Cook for 20-25 minutes until the rice is tender and the liquid is absorbed.
Stir in the frozen corn, black beans, and shredded cheese, then cover and cook for another 5 minutes to warm through and melt the cheese.
Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 9.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 280 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1016 mg | 22% | |
*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.
