Tex Mex Chicken N Rice
Transform your weeknight dinners with this one-pan Tex Mex Chicken N Rice, a flavorful and wholesome dish that's ready in just 45 minutes! Featuring tender, spice-rubbed chicken breasts nestled in a bed of perfectly seasoned long-grain rice, this recipe is packed with vibrant Tex-Mex flavors. The dish is brought to life with hearty black beans, sweet corn, and tangy diced tomatoes with green chilies, all topped with melty cheddar cheese and a garnish of fresh cilantro. Perfectly balanced with a hint of zest from lime wedges, this easy-to-make meal delivers big, bold flavor in every bite. Ideal for busy nights, this recipe combines simplicity and comfort, making it a must-try for fans of Tex-Mex cuisine!
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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
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 can diced tomatoes with green chilies (e.g., Rotel)
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Season the chicken breasts with salt, black pepper, cumin, chili powder, paprika, garlic powder, and onion powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken breasts to the pan and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside (it does not need to be fully cooked at this stage).
In the same pan, add the remaining 1 tablespoon of olive oil. Stir in the rice and toast it, stirring frequently, for 1-2 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
Stir in the diced tomatoes (with their juices), black beans, and frozen corn. Mix well to combine.
Return the chicken breasts to the skillet, nestling them into the rice mixture.
Cover the pan with a lid and reduce the heat to low. Let it simmer for 20 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature of 165°F).
Remove the pan from heat and sprinkle shredded cheddar cheese over the top. Cover again for 2-3 minutes to melt the cheese.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.1 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 840 mg | 18% | |
*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.
