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
Scale
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.
