Tex Mex Chicken And Rice

A quick, one pot dinner of Tex Mex Chicken and Rice that is incredibly simple to make and loaded with Tex Mex flavors. Tender, juicy chicken thighs, beautifully seasoned with Tex Mex seasoning, cooked with lots of veggies and rice. Quick to make, little effort required, stellar results.

Tex Mex Chicken And Rice

I have a lot of chicken and rice recipes here on the blog, but one flavor that always stands out to me is Tex Mex. This is why I wanted to create this simple one pot dish of chicken and rice with wonderful Tex Mex flavors. You all know I love one pot dishes that require very little effort and time. This is as close as you’ll get to a dump and cook type of dish.

I prefer using chicken thighs in these types of recipes because they’re juicier and pack a lot more flavor, however you can use chicken breast or even sausage would be great here. This rice dish is also packed with lots of veggies, fire roasted tomatoes, and lots of Tex Mex spices.

Ingredient Notes

• Chicken – I prefer using chicken thighs more often than not, because there’s a lot more flavor in chicken thighs than breast, plus you end up with a juicier meat when cooked. However, you can still use chicken breast if you wish, or I would even suggest going with chicken sausage.
• Rice – Long grain rice worked best in this type of recipe, such as Jasmine rice or Basmati rice, because you end up with the best texture. You can still use a medium or short grain rice, but keep in mind that it will clump more than long grain rice. Stay away from wild rice or brown rice because the liquid to rice ratios are different.
• Onion and Garlic – Essential flavor enhancers to any chicken and rice dish.
• Spices – Lots of Tex Mex seasoning which you can make your own or use store bought, cumin and chili powder. Notice I didn’t add any salt to this dish because there’s enough salt from other spices and ingredients, but always taste the dish and adjust to your preference.
• Bell peppers – I like to use green and red bell peppers because it adds nice color to the dish, but feel free to use whatever you have in your fridge.
• Chicken Broth – I always prefer to use a low sodium chicken broth. Vegetable broth also works.
• Black Beans – Make sure you rinse and drain them well.
• Corn – I love corn in this type of dish. Canned, frozen or fresh will work.
• Cheese – I used Monterey Jack cheese, freshly shredded by me. Always shred your own cheese, this way there are no added preservatives. Other cheeses that work could bee cheddar cheese, Colby, Mexican blend, etc.
• Oil and Butter – I love combining some olive oil and butter to saute the chicken and veggies in for ultimate flavor.
• Lime – I strongly recommend serving this with lime wedges for squeezing over your rice dish as you serve, total game changer.
• Cilantro – A little cilantro as garnish goes a long way. If you don’t like cilantro, parsley will work as well.

How To Make Tex Mex Chicken And Rice

1. Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned.
2. Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.
3. Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.
4. Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.

Tips

1. Feel free to change ingredients and cook with what you have on hand. Switch up the veggies or protein. You can save time by using rotisserie chicken or leftover chicken. You can also use different herbs and seasonings. Your kitchen, your rules.
2. Use leftovers to turn this into a wrap or burrito because it makes for a delicious filling. Wrap leftovers in your favorite tortillas, serve with your favorite toppings and you’ve got lunch/dinner covered with leftovers.

Leftovers

Store any leftover Tex Mex chicken and rice in an airtight container for 3 to 4 days in the refrigerator. You can freeze it as well for up to 3 months, but keep in mind the texture of the rice will change.

More Delicious Recipes To Try

• Tex Mex Seasoning
• Chicken Divan
• Tex Mex Stuffed Peppers
• No Peek Chicken Rice Casserole
• Tex Mex Potato Salad
• One Pot Cheesy Chicken Broccoli Rice Casserole
• Tex Mex Chilaquiles
• Slow Cooker Chicken Chili
• Yellow Rice