Tex Mex Chicken and Rice Recipe

If you’re craving a vibrant and comforting meal packed with bold flavors and just the right amount of zest, this Tex Mex Chicken and Rice Recipe will quickly become a household favorite. It’s a one-pan wonder that combines tender chicken, colorful veggies, and zesty spices with fluffy rice, all crowned with melty Monterey Jack cheese and fresh cilantro. Perfect for weeknights or casual gatherings, this dish brings the heart of Tex Mex cooking straight to your table, making every bite a celebration of smoky, spicy goodness that’s both satisfying and nourishing.

Ingredients You’ll Need

The magic of this Tex Mex Chicken and Rice Recipe lies in its simple yet carefully chosen ingredients. Each element plays a key role, from the juicy chicken thighs to the vibrant bell peppers, and the rich spices that create that signature Tex Mex flavor profile you’re craving.

• Olive oil, 2 tablespoons (divided): Provides a healthy, flavorful base for browning the chicken and sautéing vegetables.
• Boneless, skinless chicken thighs, 1 ½ pounds: Tender and juicy, perfect for soaking up those Tex Mex seasonings.
• Tex-Mex seasoning, 2 tablespoons: A blend of spices that delivers that distinct southwestern kick.
• Unsalted butter, 2 tablespoons: Adds richness and helps develop deep flavors in the sautéed ingredients.
• Large onion, chopped: Provides sweetness and depth when softened.
• Bell peppers (red and green), 2 medium, chopped: Adds color, crunch, and a subtle sweetness.
• Garlic, 4 cloves, minced: Infuses the dish with warm, aromatic notes.
• Fire-roasted diced tomatoes, 1 (15 ounce) can: Brings smoky, slightly charred tomato flavor.
• Black beans, 1 (15 ounce) can, drained and rinsed: Adds heartiness and a creamy texture.
• Corn, 8 ounces (canned or frozen, drained if canned): Offers sweetness and bursts of juicy crunch.
• Chili powder, 1 teaspoon: Gives a gentle heat and complexity.
• Ground cumin, 1 teaspoon: Imparts an earthy, warm spice essential to Tex Mex cuisine.
• Low-sodium chicken broth, 2 ½ cups: Creates the moist environment for tender rice absorption and flavor weaving.
• Long-grain white rice, 1 cup: The perfect fluffy base to soak up all those Tex Mex flavors.
• Monterey Jack cheese, 1 ½ cups, shredded (divided): Melts beautifully, adding a creamy, mild cheesy finish.
• Fresh cilantro, 2 tablespoons, chopped: Brightens the dish with fresh herbaceous notes.
• Lime, cut into wedges: Provides a zesty citrus boost to balance the richness.

How to Make Tex Mex Chicken and Rice Recipe

Step 1: Cook the Chicken

Start by heating 1 tablespoon of olive oil and butter in a large skillet over medium-high heat. Toss the bite-sized chicken pieces with the Tex-Mex seasoning, then add them to the skillet. Cook the chicken until it’s nicely browned on all sides, sealing in those juicy flavors, which will form the tasty base for the entire dish.

Step 2: Sauté the Vegetables

Next, add the chopped onion and bell peppers to the skillet with the chicken. Cook until they soften and develop a slight caramelization, which builds layers of flavor and gives the dish its inviting color. Stir in the minced garlic last, cooking just until fragrant to avoid any bitterness.

Step 3: Add Remaining Ingredients and Simmer

Time to bring everything together. Pour in the fire-roasted tomatoes, black beans, corn, chili powder, cumin, and chicken broth. Sprinkle the rice into the skillet and stir the mixture to combine everything evenly. Bring the pot to a boil, then reduce the heat and cover it. Let it simmer on low for 20 to 25 minutes, stirring occasionally to prevent sticking, until the rice is tender and has absorbed all the savory broth.

Step 4: Finish and Serve

Once the rice is perfectly tender, remove the skillet from heat and stir in one cup of shredded Monterey Jack cheese until melted and creamy. Then sprinkle the remaining cheese on top, cover again, and allow the residual heat to gently melt the top layer of cheese—creating a glorious gooey finish. Garnish with freshly chopped cilantro and don’t forget to serve with lime wedges for an extra pop of brightness.

How to Serve Tex Mex Chicken and Rice Recipe

Garnishes

To really elevate this Tex Mex Chicken and Rice Recipe, don’t skip fresh garnishes. A generous sprinkle of chopped cilantro adds vivid green color and a refreshing brightness, while lime wedges bring that zesty citrus kick that perfectly balances the creamy cheese and smoky spices. For an added touch of heat, sliced jalapeños or a dollop of sour cream can also work wonders.

Side Dishes

This dish is hearty enough to stand on its own, but pairing it with a crunchy side salad or a bowl of crunchy tortilla chips can turn the meal into a full fiesta. Mexican street corn or a simple avocado and tomato salsa can also complement the flavors beautifully without overshadowing the main dish.

Creative Ways to Present

Serve the Tex Mex Chicken and Rice directly from the skillet for a cozy, family-style meal everyone can dig into. Alternatively, scoop it into warm tortillas for quick Tex-Mex burrito bowls, or stuff it into bell pepper halves and bake for colorful, fun individual servings that double as an eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Tex Mex Chicken and Rice keeps wonderfully in an airtight container in the refrigerator for up to 3-4 days. Just make sure to cool it to room temperature before storing to maintain freshness and texture.

Freezing

For longer storage, this dish freezes well too. Pack cooled portions into freezer-safe containers or bags, and use within 2 months for the best flavor. When ready, thaw overnight in the fridge before reheating to preserve the rice texture and avoid sogginess.

Reheating

To reheat, warm the leftovers gently in a skillet over medium heat, adding a splash of broth or water to loosen the rice if it’s a bit dried out. Cover to trap steam and keep the chicken moist. Alternatively, microwave on medium power in short bursts, stirring in between, until heated through and melty.

FAQs

Can I use chicken breast instead of chicken thighs?

Absolutely! Chicken breast is leaner and cooks a bit faster, so just keep an eye on it during cooking to avoid drying out. The dish will still be delicious, though thighs provide more moisture and tenderness.

Is this recipe spicy?

This Tex Mex Chicken and Rice Recipe has a mild to moderate spice level thanks to the chili powder and Tex-Mex seasoning. You can easily adjust the heat by adding extra chili powder, jalapeños, or hot sauce according to your taste.

Can I make this recipe gluten-free?

Yes, as long as you use gluten-free Tex-Mex seasoning and verify that your canned ingredients have no added gluten-containing additives, this dish is naturally gluten-free and safe for sensitive diets.

What type of rice works best?

Long-grain white rice, like Jasmine or Basmati, works best here because it cooks up fluffy and separate, gently absorbing all the wonderful flavors without becoming mushy.

Can I add more vegetables?

Definitely! Feel free to include other favorites like zucchini, diced tomatoes, or even chopped kale. Just add them during the sauté step or simmering process depending on how quickly they cook.

Final Thoughts

This Tex Mex Chicken and Rice Recipe is a true crowd-pleaser that blends robust flavors, satisfying textures, and simple ingredient magic into one unbeatable dish. Whether you’re cooking for your family or meal prepping for the week, it offers comfort and excitement in every spoonful. Go ahead and give it a try—you’ll soon see why I can’t stop telling everyone about this delicious, cheesy, and perfectly spiced meal.

Tex Mex Chicken and Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 41 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Tex Mex Chicken and Rice recipe is a flavorful one-pan meal combining tender chicken thighs, aromatic vegetables, and a medley of spices. Simmered with fire-roasted tomatoes, black beans, corn, and rice, then topped with melted Monterey Jack cheese and fresh cilantro, this dish delivers delicious Mexican-inspired comfort in under an hour.

---

Ingredients

Scale 1x2x3x

Protein and Seasonings

• 2 tablespoons olive oil, divided
• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons Tex-Mex seasoning
• 2 tablespoons unsalted butter

Vegetables and Aromatics

• 1 large onion, chopped
• 2 medium bell peppers (red and green), chopped
• 4 cloves garlic, minced

Canned and Dry Ingredients

• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 8 ounces corn (canned or frozen, drained if canned)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 ½ cups low-sodium or no-sodium chicken broth
• 1 cup long-grain white rice (such as Jasmine or Basmati)

Finishing Touches

• 1 ½ cups shredded Monterey Jack cheese, divided
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook Chicken: Heat 1 tablespoon of olive oil and all the butter in a large skillet over medium-high heat. Add the bite-sized chicken thighs and sprinkle with Tex-Mex seasoning. Cook the chicken pieces until they are browned on all sides, which helps lock in flavor and juices.
2. Sauté Vegetables: Add the chopped onion and bell peppers to the skillet with the chicken. Cook until the vegetables soften, about 4-5 minutes. Then stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
3. Add Remaining Ingredients and Simmer: Pour in the fire-roasted diced tomatoes, drained black beans, corn, chili powder, ground cumin, chicken broth, and rice. Stir everything well to combine. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently for 20-25 minutes. Stir occasionally and cook until the rice is tender and all liquid has been absorbed.
4. Finish and Serve: Remove the skillet from heat and stir in 1 cup of shredded Monterey Jack cheese until melted and creamy. Sprinkle the remaining ½ cup cheese over the top, cover again, and let it rest for a few minutes until the cheese melts. Garnish with freshly chopped cilantro and serve warm with lime wedges on the side for squeezing over each plate.

Notes

• You can substitute chicken thighs with chicken breasts if preferred, but thighs yield juicier results.
• If you use frozen corn, thaw and drain excess water before adding to avoid sogginess.
• For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
• Serve with tortilla chips or a side salad to complete the meal.
• Leftovers keep well refrigerated for up to 3 days and reheat easily on the stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex