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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Tex Mex
Servings: 4
Calories: 682kcal
- 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
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.
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