Tex-Mex Chicken and Rice Skillet

This cheesy one pot Tex-Mex Chicken and Rice Skillet is loaded with corn, peppers, and black beans for a hearty, delicious meal. It’s ready in just 30 minutes and cleanup is a breeze!

Through the magic of one pot cooking, there’s no need to cook the rice in advance for this easy skillet meal. My Stuffed Pepper Skillet is another rice based one pot recipe that has become a reader favorite.

As we inch closer to the holiday season, I thought it was time to revisit this truly amazing one pot Tex-Mex Chicken and Rice. Whether it’s family time, decorating, gift wrapping, shopping, or school events, these shorter fall and winter days are WAY too busy to worry about pulling together a complicated meal.

Every time I make this yummy chicken and rice with a Southwest twist, I marvel at just how quick and easy it is. And the fact that there’s just one skillet to clean once the whole thing is done is a HUGE bonus after an exhausting day.

With all the hustling and bustling that will be going on for the remaining weeks of the year, quick and easy meal ideas are absolutely in order.

Ingredient Notes

• Boneless skinless chicken breasts – Cut into bite size pieces.
• Yellow onion – Diced.
• Red or orange bell pepper – Diced.
• Shredded cheese – Sharp cheddar, Monterey Jack, or a combination of both.
• Frozen corn – There’s no need to thaw it in advance. It’s just tossed in straight from the freezer.
• Jalapeno – Seeded and diced.
• Green onion – Thinly sliced.
• Long grain white rice – Uncooked. I love Jasmine rice. or Jasmine rice.
• Canned diced tomatoes – Drain the juice from the can.
• Low-sodium chicken broth
• Canned black beans – Rinsed and drained
• Spices – Chili powder, cumin, smoked paprika, onion powder, salt and pepper.
• Olive oil
• Garlic – Minced.

Tex-Mex Chicken and Rice calls out for toppings like sour cream, sliced avocado, cilantro, and salsa. Add the toppings you love!

How to Make Tex-Mex Chicken and Rice Skillet

1. Heat the oil in a 12-inch skillet. Add the chicken, season with salt and pepper and sauté until the chicken is lightly browned. Transfer the chicken to a plate and set it aside.
2. Add additional oil to the pan, if needed. Add the onion, red bell pepper, and jalapeno and cook and stir for a couple of minutes. Add the garlic cook until the veggies have softened. Add the uncooked rice and cook for just a couple of minutes to lightly toast the rice.
3. Next, stir in the diced tomatoes, chicken broth, black beans, all the spices, and the cooked chicken. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes.
4. Remove the cover and stir in the frozen corn. Cook, covered, for another 5 minutes. Remove the cover and sprinkle the cheese over the top. Cover and continue to until the cheese has melted. Garnish with green onion and serve.

Serving Suggestions

Serve Tex-Mex Chicken and Rice in bowls with lots of great toppings like avocado, sour cream, cilantro, and salsa. Have leftovers? Wrap them up in tortillas for lunch the next day.

This protein loaded meal is definitely hearty enough to serve on its own but I always set out tortilla chips and salsa. If you’re feeding more than 4 or 5, you could add any of the recipes below to bulk up your menu.

• Chicken Tortilla Soup
• Mexican Cornbread
• Baked Chicken Taquitos
• Roasted Sweet Potatoes

More Easy One Pot Meals

• One Pot Spaghetti and Meatballs
• Chicken Broccoli Rice Bake
• Spanish Rice with Ground Beef
• Skillet Chicken Parmesan
• Skillet Shepherd’s Pie

For easy dinner inspiration, check out my entire collection of One-Pot Meals.

This recipe was originally published on December 9, 2014. It has been updated with new text and images.