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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.
Tex-Mex Chicken and Rice Skillet
- 3 tablespoons olive oil plus additional if needed
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- ½ teaspoon salt
- fresh ground black pepper, to taste
- ½ cup diced onion
- ½ cup diced red bell pepper
- 1 jalapeno seeded and diced, optional
- 1 teaspoon minced garlic
- 1 cup long grain or Jasmine rice uncooked
- 14.5 ounce can diced tomatoes drained
- 2 ½ cups low-sodium chicken broth
- 15 ounce can black beans rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 cup frozen corn do not thaw
- 1 ½ cups shredded cheese cheddar, jack, or a combination of both
- 3 green onions thinly sliced
- salsa, avocado, sour cream, cilantro
- Heat oil in a 12-inch sauté pan over MEDIUM-HIGH heat. Add the chicken and season with the salt and pepper. Cook, stirring frequently, for about 5 to 6 minutes or until the chicken is lightly browned. Use a slotted spoon to transfer the chicken to a dish and set aside.
- Add additional oil to the pan, if needed. Add the onion, red bell pepper, and jalapeno (if using) to the pan. Cook and stir for a couple of minutes and then add the minced garlic. Cook for another minute or two until the veggies have softened. Add the uncooked rice and cook for just a couple of minutes to lightly toast the rice. Stir in the diced tomatoes, chicken broth, black beans, all the seasonings, and the cooked chicken. Bring the mixture to a boil, then reduce the heat to LOW, cover, and simmer for 15 minutes.
- 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 cook over LOW heat until the cheese has melted.
- Sprinkle with the green onion and serve with optional toppings.