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Home » Main Dish » One Pot » Tex-Mex Chicken and Rice Skillet

Tex-Mex Chicken and Rice Skillet

By Valerie · December 9, 2014 · Updated May 2, 2020 18 Comments

OP One Pot 30 30 Minute Meals H Holidays MD Main Dish
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A metal skillet filled with chicken, rice and veggies with text overlay.

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.

The finished recipe in a stainless steel skillet next to a white and blue kitchen towel.

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.

A spoon scoops up some Tex-Mex Chicken and Rice from the skillet.

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.

One Pot Tex-Mex Chicken and Rice in a stainless steel skillet with cut limes in the background

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!

A metal skillet filled with chicken, rice and veggies with text overlay.

A metal skillet filled with chicken, rice, and veggies.

Tex-Mex Chicken and Rice Skillet

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.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican, Tex Mex
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 682kcal
Author: Valerie Brunmeier

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.

Nutrition

Calories: 682kcal | Carbohydrates: 78g | Protein: 45g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1194mg | Potassium: 1417mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1585IU | Vitamin C: 47.8mg | Calcium: 259mg | Iron: 5.5mg
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Categories: 30 Minute Meals, Cinco de Mayo, Holidays, Main Dish, Mexican, One Pot, Poultry, Recipe

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Reader Interactions

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  1. Bianca Barcomb says

    September 8, 2020 at 3:32 pm

    5 stars
    My family loved it. We will keep this skillet in rotation.

    Reply
  2. Gabriela says

    June 9, 2020 at 6:20 am

    Hello ,I cooked the Tex mex rice one pot today , It came out perfect, I used to do it mostly in the winter,

    Reply
  3. Lauren Beraad says

    April 10, 2020 at 10:21 am

    5 stars
    Love the recipe. I don’t know if I am missing it but how much minced garlic do we add? Thank you!

    Reply
    • Valerie says

      April 12, 2020 at 5:16 pm

      Thanks for that catch, Lauren! The recipe card has been updated with 1 teaspoon of minced garlic.

      Reply
  4. Kip Lund says

    June 11, 2019 at 4:48 pm

    5 stars
    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!

    Reply
    • Valerie says

      June 11, 2019 at 5:28 pm

      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. 🙂

      Reply
  5. Johanna says

    December 18, 2018 at 3:38 am

    5 stars
    Hi this looks great but one question when do you put the chicken back in?

    Reply
    • Valerie says

      December 19, 2018 at 3:11 pm

      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 🙂

      Reply
  6. Donna says

    January 19, 2015 at 5:40 am

    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

    Reply
    • Valerie says

      January 19, 2015 at 9:12 am

      Hi Donna. I apologize but a Print function isn’t currently available for the recipes on the eHow site.

      Reply
  7. Aggie says

    December 30, 2014 at 6:18 pm

    I love everything about this dish. I’m pretty sure it would win everyone at my dinner table over too. 🙂

    Reply
  8. Kim Beaulieu says

    December 9, 2014 at 7:17 pm

    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

    Reply
    • Valerie says

      December 9, 2014 at 9:25 pm

      Kim, you don’t need an invitation! Thanks, darlin’

      Reply
  9. April says

    December 9, 2014 at 7:16 pm

    YUM!

    Reply
  10. Lauren Kelly Nutrition says

    December 9, 2014 at 6:36 pm

    I could eat this for dinner every night!

    Reply
  11. Nutmeg Nanny says

    December 9, 2014 at 5:44 pm

    What a great looking skillet dish! Love all that TexMex flavor 🙂

    Reply
  12. Kelly @ Nosh and Nourish says

    December 9, 2014 at 10:32 am

    It looks soooooo yummy and cheesy! And I love the idea of wrapping leftovers in a tortilla!!

    Reply
    • Valerie says

      December 9, 2014 at 10:56 am

      Thanks Kelly!

      Reply

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