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.
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.
Sprinkle with chopped green onion and serve with optional toppings.