This post may contain affiliate links. Please read my disclosure policy.
Simple ingredients all cooked together in one skillet create this Tex-Mex Chicken and Rice Skillet. A hearty, delicious, one pot meal for a busy weeknight.
We headed up into the hills to the Christmas tree farm on Sunday and ambitiously chose a great, big 12 footer which is now proudly sitting in front of our windows in the living room – sadly, without one measly decoration hanging anywhere on it. There’s just not enough time on the weekends to get all the holiday tasks out of the way so tonight after a simple dinner we’ll pop open a bottle of wine, get the Christmas music going, and decorate our humongous tree. I can’t wait to see all those twinkling lights! Whether it’s decorating, gift wrapping, shopping, or school events, it’s always one thing or another that makes these shorter December days way too long to worry about pulling together a complicated meal.
I shared this tasty one-pot meal idea on eHow before Thanksgiving and decided it was the perfect time to tell you all about it. With all the hustling and bustling that will be going on for the remaining weeks of December, quick and easy meal ideas are absolutely in order.
This cheesy, one pot Tex-Mex Chicken and Rice Skillet with corn, bell pepper, and black beans is a true family pleaser.
Serve it in bowls with lots of great garnishments like avocado, chopped tomato, sour cream, and salsa and the next day you can wrap the leftovers in tortillas for lunch. It’s on the table in about 30 minutes, give or take and cleanup is a breeze.
For more easy dinner inspiration, check out my entire collection of One-Pot Meals.
CLICK HERE OR ON THE IMAGE BELOW TO PIN THIS RECIPE!
Tex-Mex Chicken and Rice Skillet
Ingredients
- 3 tablespoons olive oil, plus additional if needed
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 jalapeno, seeded and diced, optional
- 1 teaspoon minced garlic
- 1 cup long grain or Jasmine rice uncooked
- 1 (14.5 ounce) can diced tomatoes, drained
- 2-1/2 cups low-sodium chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 cup frozen corn do not thaw
- 1-1/2 cups shredded cheese cheddar, jack, or a combination of both
- 3 green onions chopped
Optional Toppings:
- salsa, avocado, sour cream, cilantro
Instructions
- Heat oil in a 12" saute pan over medium-high heat. Add chicken and season with salt and fresh ground pepper. Cook, stirring frequently, for about 5 to 6 minutes or until chicken is lightly browned. Use a slotted spoon to transfer chicken to a dish and set aside.
- Add additional oil to pan, if needed. Add onion, red bell pepper, and jalapeno (if using) to pan. Cook and stir for a couple of minutes and then add minced garlic. Cook for another minute or two, till veggies have softened. Add uncooked rice and cook for just a couple of minutes to lightly toast the rice. Stir in diced tomatoes, chicken broth, black beans, all seasonings, and the cooked chicken. Bring mixture to a boil, then reduce heat, cover and simmer for 15 minutes.
- Remove cover and stir in frozen corn. Cook, covered, for another 5 minutes. Remove cover and sprinkle cheese over the top. Cover and cook over low heat until cheese has melted.
- Sprinkle with chopped green onion and serve with optional toppings.
Bianca Barcomb says
My family loved it. We will keep this skillet in rotation.
Gabriela says
Hello ,I cooked the Tex mex rice one pot today , It came out perfect, I used to do it mostly in the winter,
Lauren Beraad says
Love the recipe. I don’t know if I am missing it but how much minced garlic do we add? Thank you!
Valerie says
Thanks for that catch, Lauren! The recipe card has been updated with 1 teaspoon of minced garlic.
Kip Lund says
This meal is my absolute favorite! I love all the flavors and the low mess. Perfect for a college student or young professional trying to make something simple yet delicious. Always comes out great and the leftovers reheat nicely. Works out in a wok too. Thank you Valerie!
Valerie says
Hey there, Kip! It’s so good to hear from you and I’m happy you love the recipe! Hope you and your family are doing well. 🙂
Johanna says
Hi this looks great but one question when do you put the chicken back in?
Valerie says
Good question! The chicken is added back when the broth and other ingredients are added. The recipe card has been updated. Thanks for bringing this to my attention 🙂
Donna says
I don’t see a link to Print on the ehow. Can you help? Would like to print this awesome looking Tex Mex chicken skillet dish. TY Donna
Valerie says
Hi Donna. I apologize but a Print function isn’t currently available for the recipes on the eHow site.
Aggie says
I love everything about this dish. I’m pretty sure it would win everyone at my dinner table over too. 🙂
Kim Beaulieu says
How dare you make this and not invite me over. I mean c’mon now. It’s just rude.
ps. yah, it looks awesome and blah blah blah, still mad at you though
Valerie says
Kim, you don’t need an invitation! Thanks, darlin’
April says
YUM!
Lauren Kelly Nutrition says
I could eat this for dinner every night!
Nutmeg Nanny says
What a great looking skillet dish! Love all that TexMex flavor 🙂
Kelly @ Nosh and Nourish says
It looks soooooo yummy and cheesy! And I love the idea of wrapping leftovers in a tortilla!!
Valerie says
Thanks Kelly!