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+ servings
5 from 3 votes
Tex-Mex Chicken and Rice Skillet
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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.

Course: Main Course
Cuisine: American, Mexican, Tex Mex
Servings: 4
Calories: 682 kcal
  • 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
  1. 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. 
  2. 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. 

  3. 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. 
  4. Sprinkle with chopped green onion and serve with optional toppings.

Nutrition Facts
Tex-Mex Chicken and Rice Skillet
Amount Per Serving
Calories 682 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Cholesterol 95mg32%
Sodium 1194mg52%
Potassium 1417mg40%
Carbohydrates 78g26%
Fiber 12g50%
Sugar 7g8%
Protein 45g90%
Vitamin A 1585IU32%
Vitamin C 47.8mg58%
Calcium 259mg26%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.