Tex-Mex Chicken and Rice Skillet Recipe

Tex-Mex Chicken and Rice Skillet with tender chicken, black beans, corn, bell peppers, and melty cheese. A flavorful one-pan meal perfect for weeknight dinners, meal prep, or family-friendly meals. Serve with optional toppings like salsa, avocado, sour cream, or cilantro for added freshness.

Ingredients

For the Skillet:

• 3 tablespoons olive oil, divided, plus extra if needed
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• ½ cup diced yellow onion
• ½ cup diced red or orange bell pepper
• 1 jalapeño, seeded and diced
• 1 teaspoon minced garlic
• 1 cup long-grain white rice (Jasmine recommended), uncooked
• 1 (14.5 oz) can diced tomatoes, drained
• 2½ cups low-sodium chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 cup frozen corn (do not thaw)
• 1½ cups shredded cheese (sharp cheddar, Monterey Jack, or a mix)
• 3 green onions, thinly sliced

Optional Toppings:

• Salsa, avocado, sour cream, cilantro

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Instructions

1. Heat 2 tablespoons of olive oil in a 12-inch skillet with a lid over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5–6 minutes, stirring frequently, until lightly browned. Transfer the chicken to a plate with a slotted spoon and set aside.
2. Add the remaining tablespoon of oil to the skillet. Cook the onion, bell pepper, and jalapeño for 2–3 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for another 1–2 minutes.
3. Stir in the uncooked rice and cook for 1–2 minutes to lightly toast. Add the drained tomatoes, chicken broth, black beans, spices, and cooked chicken. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Remove the lid and stir in the frozen corn. Cover and cook for an additional 5 minutes.
5. Sprinkle the shredded cheese over the top, cover, and cook on low until the cheese melts.
6. Garnish with green onions and serve with optional toppings like salsa, avocado, sour cream, or cilantro.

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Why You’ll Love This Recipe

This Tex-Mex Chicken and Rice Skillet is a one-pan, hearty meal packed with bold flavors, colorful vegetables, and melty cheese. Perfect for busy weeknights, meal prep, or feeding a family with minimal cleanup.

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Tips

• Toasting the rice before simmering enhances its flavor and prevents it from sticking.
• Use a lid that fits your skillet to ensure even cooking.
• Adjust the spice level by adding extra jalapeño or chili powder if desired.

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Variations and Substitutions

• Protein options: Use chicken thighs, turkey, or tofu instead of chicken breasts.
• Vegetables: Add zucchini, bell peppers of other colors, or spinach for more nutrients.
• Rice alternatives: Substitute brown rice or quinoa for a healthier version.
• Cheese alternatives: Use vegan cheese for a dairy-free option.

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FAQs

Q: Can I make this ahead of time?
A: Yes, cook the skillet, then store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Q: Can I freeze this recipe?
A: Freeze before adding cheese for best results. Thaw and reheat, then add cheese before serving.

Q: Is this recipe gluten-free?
A: Yes, all ingredients are naturally gluten-free. Check that your spices are certified gluten-free if needed.

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Serving Suggestions

• Serve as a main dish with a side of guacamole or pico de gallo.
• Pair with a simple green salad or tortilla chips.
• Use leftovers for tacos, burritos, or quesadillas.