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A spoon scoops into a skillet full of Tex-Mex Chicken and Rice
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5 from 5 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican, Tex Mex
Servings: 4
Calories: 682kcal


  • 3 tablespoons olive oil plus additional if needed
  • 1 pound boneless skinless chicken breasts cut into bite sized pieces
  • ½ teaspoon salt
  • fresh ground black pepper, to taste
  • ½ cup diced onion
  • ½ cup diced red bell pepper
  • 1 jalapeno seeded and diced, optional
  • 1 teaspoon minced garlic
  • 1 cup long grain or Jasmine rice 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 cheddar, jack, or a combination of both
  • 3 green onions thinly sliced

Optional Toppings:

  • salsa, avocado, sour cream, cilantro


  • Heat oil in a 12-inch sauté pan 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 aside. 
  • Add additional oil to the pan, if needed. Add the onion, red bell pepper, and jalapeno (if using) to the pan. Cook and stir for a couple of minutes and then add the minced garlic. 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 diced tomatoes, chicken broth, black beans, all the seasonings, 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