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If you’re craving something that brings all those vibrant, hearty, and utterly comforting flavors together in one pot, this Tex Mex Chicken and Rice Recipe will quickly become your new go-to. It’s a deliciously satisfying dish that balances tender, seasoned chicken thighs with colorful bell peppers, hearty black beans, sweet corn, and perfectly cooked rice, all infused with the smoky warmth of Tex Mex spices. Every bite is like a warm hug, perfect for any day when you want a meal that’s both easy to prepare and bursting with bold flavor.
Ingredients You’ll Need
The magic of this Tex Mex Chicken and Rice Recipe lies in its simple yet essential ingredients, each bringing a unique flavor, texture, or pop of color to the dish. From the juicy chicken thighs providing richness, to the fire-roasted tomatoes adding smoky depth, these ingredients blend beautifully without overwhelming you.
- Olive oil (2 tablespoons, divided): Helps brown the chicken and sauté the vegetables for that perfect caramelized flavor.
- Boneless, skinless chicken thighs (1 ½ pounds, cut into bite-sized pieces): Tender and flavorful, they hold up wonderfully to simmering.
- Tex-Mex seasoning (2 tablespoons): Injects that signature Southern spice blend for authentic taste.
- Unsalted butter (2 tablespoons): Adds a silky richness while cooking the chicken and veggies.
- Onion (1 large, chopped): Builds the savory base with mild sweetness as it softens.
- Bell peppers (2 medium, red and green, chopped): For vibrant color and a slight crisp sweetness.
- Garlic (4 cloves, minced): Brings aromatic warmth and depth.
- Fire-roasted diced tomatoes (1 15-ounce can): Adds a smoky, tangy component that lifts the dish.
- Black beans (1 15-ounce can, drained and rinsed): Creamy and hearty, great for texture and protein.
- Corn (8 ounces, canned or frozen, drained if canned): Sweet bursts that contrast beautifully with the spices.
- Chili powder (1 teaspoon): For mild heat and color complexity.
- Ground cumin (1 teaspoon): Contributes a warm earthiness that complements the Tex Mex seasoning.
- Chicken broth (2 ½ cups, low-sodium or no-sodium): Helps cook the rice perfectly while infusing flavor.
- Long-grain white rice (1 cup, such as Jasmine or Basmati): Fluffy grains that soak up all the delicious juices.
- Monterey Jack cheese (1 ½ cups shredded, divided): Creamy, melty, and mild to top off the dish.
- Fresh cilantro (2 tablespoons, chopped): Adds a fresh, herbal brightness before serving.
- Lime (1, cut into wedges): Brightens each serving with a squeeze of citrusy zing.
How to Make Tex Mex Chicken and Rice Recipe
Step 1: Brown the Chicken
Start by heating 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Once shimmering, add the bite-sized chicken thighs and sprinkle them evenly with the Tex-Mex seasoning. Cook the chicken until it develops a golden brown crust on all sides, about 5 to 7 minutes. This step locks in juicy flavor and lays the foundation for the entire dish.
Step 2: Sauté the Vegetables
Next, toss in the chopped onion and the colorful bell peppers right into the skillet. Stir often and cook until they soften and become slightly caramelized, which takes about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant—this fragrant trio adds depth and a lovely aroma that will have your kitchen smelling irresistible.
Step 3: Add the Rest of the Ingredients and Simmer
Pour in the fire-roasted diced tomatoes, black beans, corn, chili powder, and cumin, stirring everything gently to combine. Then, add the chicken broth and rice. Bring this vibrant mixture up to a boil, then reduce the heat, cover with a lid, and let it simmer gently for 20 to 25 minutes. Be sure to stir occasionally so the rice cooks evenly and doesn’t stick, until the grains are tender and the liquid is fully absorbed.
Step 4: Finish with Cheese and Cilantro
When the rice is perfectly cooked, remove the skillet from the heat and stir in one cup of shredded Monterey Jack cheese. Sprinkle the remaining cheese on top, cover the pan again, and let it rest for a few minutes so the cheese melts into gooey perfection. Finish by sprinkling chopped fresh cilantro over the dish and serve alongside lime wedges for a zesty finale.
How to Serve Tex Mex Chicken and Rice Recipe
Garnishes
Brighten up your Tex Mex Chicken and Rice Recipe with a generous sprinkle of freshly chopped cilantro and a few lime wedges. The fresh herbs add a pop of color and herbal brightness, while a squeeze of lime juice instantly lifts all the rich, smoky flavors for a perfectly balanced bite every time.
Side Dishes
This dish stands beautifully on its own, but if you want to round out your meal, consider serving it with a crisp green salad, warm tortillas, or a side of creamy guacamole. These accompaniments enhance the Tex-Mex vibe and complement the hearty main course with contrasting textures and cool creaminess.
Creative Ways to Present
For an impressive dinner, layer the Tex Mex Chicken and Rice Recipe in a large serving dish, sprinkle extra cheese and cilantro on top, and pop it under the broiler for a few minutes to create a golden, bubbly crust. Alternatively, serve it in individual cast iron skillets or inside hollowed-out bell peppers for a fun, vibrant presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Let any leftover Tex Mex Chicken and Rice Recipe cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days, making it a perfect candidate for quick lunches or dinners later in the week without losing any of its rich flavor.
Freezing
If you want to save this dish for longer, you can freeze it in a freezer-safe container for up to 3 months. For best results, cool completely before freezing and leave some space at the top of the container to allow for expansion. Thaw it overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stove over medium-low heat, adding a splash of chicken broth or water if it seems dry. Cover the pan to trap steam and heat through evenly. Alternatively, use a microwave and warm in short intervals, stirring occasionally to keep everything tender and moist.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! While chicken thighs stay juicier and more flavorful in this recipe, chicken breasts can work well too—just be careful not to overcook them as they can dry out faster.
Is it possible to make this recipe vegetarian?
Yes! Simply replace the chicken with extra beans or sautéed mushrooms and use vegetable broth instead of chicken broth to keep all the Tex Mex flavors but without the meat.
Can I use brown rice instead of white rice?
You can substitute brown rice, but keep in mind it requires a longer cooking time and more liquid. Adjust the simmering step accordingly to ensure the rice cooks through.
How spicy is the Tex Mex Chicken and Rice Recipe?
The heat level is mild to medium thanks to the Tex-Mex seasoning and chili powder, making it approachable for most palates. You can always add extra chili powder or fresh jalapeños if you prefer more heat.
Can I make this recipe in a slow cooker?
Definitely! Brown the chicken and sauté the veggies first to build flavor, then combine everything in a slow cooker and cook on low for 4-5 hours or high for 2-3 hours until the rice is tender and the flavors meld beautifully.
Final Thoughts
This Tex Mex Chicken and Rice Recipe is one of those dishes that warms your heart and fills your home with irresistible smells. It’s joyful to make, easy to customize, and brings a satisfying, cozy vibe to the table that everyone will love. So next time you’re dreaming of bold, comforting flavors with minimal fuss, give this recipe a try—you won’t regret it!
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Print
Tex Mex Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Tex Mex Chicken and Rice recipe is a flavorful, one-pot meal combining tender chicken thighs with vibrant bell peppers, black beans, corn, and a perfect blend of Tex-Mex seasonings. Simmered with aromatic spices and topped with melted Monterey Jack cheese, this dish delivers a comforting and delicious Tex-Mex experience ideal for a family dinner or meal prep.
Ingredients
Protein
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables & Beans
- 1 large onion, chopped
- 2 medium bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 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)
Grains
- 1 cup long-grain white rice (such as Jasmine or Basmati)
Dairy
- 2 tablespoons unsalted butter
- 1 ½ cups shredded Monterey Jack cheese, divided
Seasonings & Others
- 2 tablespoons olive oil, divided
- 2 tablespoons Tex-Mex seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 ½ cups low-sodium or no-sodium chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Instructions
- Cook Chicken: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the bite-sized chicken thighs along with the Tex-Mex seasoning. Cook the chicken, stirring occasionally, until evenly browned and cooked through, forming a flavorful base for the dish.
- Sauté Vegetables: To the same skillet, add the chopped onion and bell peppers. Cook them until they soften, about 4-5 minutes. Stir in the minced garlic and sauté for another minute until aromatic, ensuring the veggies release their full flavors.
- Add Remaining Ingredients and Simmer: Pour in the fire-roasted diced tomatoes, rinsed black beans, corn, chili powder, ground cumin, chicken broth, and the white rice. Stir everything together to combine well. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer gently for 20 to 25 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
- Finish and Serve: Remove the skillet from heat and stir in 1 cup of shredded Monterey Jack cheese until melted through. Sprinkle the remaining cheese on top, cover the skillet again, and let it sit for a few minutes to allow the cheese to melt and become gooey. Garnish with fresh chopped cilantro and serve the dish with lime wedges on the side for a bright, zesty finish.
Notes
- For extra heat, add finely chopped jalapeños when sautéing the vegetables.
- If you prefer, substitute chicken thighs with boneless chicken breasts for a leaner option.
- You can use frozen corn instead of canned; just thaw before adding.
- Use low-sodium broth to better control the salt content of the dish.
- Leftovers store well in the refrigerator for up to 3 days and make great next-day lunches.
