In my house, we eat a lot of Mexican-inspired recipes, and this Tex-Mex chicken and rice skillet is no exception. Loaded with tender cubes of chicken, crunchy peppers and onions, fluffy rice, tomatoes, green chiles, beans, and corn, this chicken skillet recipe really has it all. I top it off with Mexican blend cheese because when has there ever been enough cheese in any dish?!
Tex-Mex Chicken Recipe
Made in one pan, this Tex-Mex chicken casserole is a simple stovetop recipe I can have on the table in under an hour. I simmer the rice in a flavorful mixture of diced tomatoes with green chiles, chicken broth, and taco seasoning for a super punchy Southwestern flavor.
This dish is naturally gluten-free, which makes it a great option whenever I have company over. Everyone can enjoy a heaping helping of this delicious Mexican chicken skillet!
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Using Brown Rice
I made this Tex-mex chicken with long-grain white rice since it cooks quickly. If you’d like to use brown rice, you’ll need to increase the cooking time by an extra 20-30 minutes in order for the rice to cook through. This could cause the chicken to turn out overcooked, so you may want to wait to add it until partway through the cooking time. Brown rice also tends to require extra liquid, so you may need to add an extra ¼-½ cup of broth. To check if your rice is properly cooked, bite into a grain. Once it’s tender, the dish is ready to eat.
Tex-Mex Chicken and Rice Skillet Recipe
This one pot Tex-Mex chicken and rice skillet is loaded with peppers, onions, tomatoes, green chiles, beans, corn, and plenty of cheese!
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Serves 4 people
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Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the chicken in an even layer and season with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
3 tablespoons olive oil, 1 pound boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
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Add the remaining oil, onion, and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. A little charring here is nice to add flavor.
½ large yellow onion, 1 red bell pepper
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Add the rice to the pan and cook, stirring, for 1 minute.
1 cup long-grain white rice
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Stir in the diced tomatoes with their juices, chicken broth, black beans, corn, taco seasoning, and cooked chicken.
20 ounces diced tomatoes with green chiles, 2 cups low-sodium chicken broth, 15 ounces canned black beans, 1 cup frozen corn, 1 tablespoon taco seasoning
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Bring to a simmer, cover, and cook, stirring occasionally to prevent the bottom from sticking, until the rice has absorbed the liquid, about 15 minutes.
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Turn the heat to low, sprinkle the cheese over the top, cover, and cook for 5-7 minutes until the cheese is melted. Top with optional garnishes and enjoy!
1½ cups shredded Mexican cheese blend, sliced green onions, chopped fresh cilantro
Tips:
- Leftovers make a delicious chicken burrito filling the next day.
- Nutritional information does not include optional garnishes.
Storage:Â Store leftover Tex-Mex chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Tex-Mex Chicken and Rice Skillet Recipe
Amount Per Serving (1 serving)
Calories 738
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 112mg37%
Sodium 1060mg46%
Potassium 1417mg40%
Carbohydrates 76g25%
Fiber 12g50%
Sugar 6g7%
Protein 49g98%
Vitamin A 1474IU29%
Vitamin C 60mg73%
Calcium 390mg39%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Tex-Mex Chicken and Rice Step by Step
Prep: Gather the list of ingredients for this Tex-Mex skillet recipe. Then cut the chicken breasts into bite-sized pieces, dice the onion and pepper, and drain and rinse the beans.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. Add 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces in an even layer, and season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
Sauté the Veggies: Add the remaining 1 tablespoon of olive oil, ½ of a large diced yellow onion, and 1 diced red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. A little charring here is nice to add flavor.
Stir in the Rice: Add 1 cup of long-grain white rice to the pan and cook, stirring, for 1 minute.
Add the Tomatoes: Stir in 20 ounces (2 (10-ounce) cans) of diced tomatoes and green chiles with their juices, 2 cups of chicken broth, 15 ounces (1 can) of drained and rinsed black beans, 1 cup of frozen corn (no need to thaw!), 1 tablespoon of taco seasoning, and the cooked chicken.
Cook the Rice: Bring the skillet to a simmer, cover and cook, stirring occasionally to prevent the bottom from sticking, until the rice has absorbed the liquid, about 15 minutes.
Melt the Cheese: Turn the heat to low, sprinkle 1½ cups of shredded Mexican cheese blend over the top, cover and cook for 5-7 minutes until the cheese is melted. Top the completed Tex Mex chicken with sliced green onions and/or chopped fresh cilantro and enjoy!
How to Store, Freeze, and Reheat
Store leftover Tex-Mex chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments, stirring between, until warmed through.