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A top down shot of a skillet filled with a chicken and rice mixture with melted cheese.
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5 from 51 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Tex Mex
Servings: 4
Calories: 682kcal

Ingredients

  • 3 tablespoons olive oil divided, plus additional if needed
  • 1 pound boneless skinless chicken breasts cut into bite size pieces
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • ½ cup diced yellow onion
  • ½ cup diced red or orange bell pepper
  • 1 jalapeno seeded and diced
  • 1 teaspoon minced garlic
  • 1 cup long grain white rice (like Jasmine) 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 sharp cheddar, Jack, or a combination of both
  • 3 green onions thinly sliced

Optional Toppings:

  • salsa, avocado, sour cream, cilantro

Instructions

  • Heat 2 tablespoons oil in a 12-inch skillet (use a skillet that has a lid) 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 it aside. 
  • Add the remaining oil to the pan. Add the onion, red bell pepper, and jalapeno and cook, stirring occasionally, for a couple of minutes. Add the minced garlic and continue to 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 drained diced tomatoes, chicken broth, black beans, all the spices, 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.

Video

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