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

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

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Instructions

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.
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.
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.
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