Name: One-Pan Tex-Mex Chicken and Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound boneless (skinless chicken thighs or breasts, cut into bite-sized pieces); Kosher salt and freshly ground black pepper; 2 tablespoons olive oil (divided); 1 small yellow onion (diced); 2 cloves garlic (minced); 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 1 cup long-grain Thai jasmine rice; 1½ cups low-sodium chicken broth; 14.5 oz fire-roasted diced tomatoes (1 can); 4 oz green chiles (1 can); 1 cup canned black beans (drained and rinsed); ½ cup frozen corn; ½ cup shredded cheddar or Monterey Jack cheese; Fresh cilantro (chopped, for serving); Lime wedges (for serving)

This Tex-Mex chicken and rice skillet is exactly the kind of dinner I lean on when I want something filling, flavorful, and easy enough to make on a busy weeknight. Bite-sized pieces of chicken get browned and simmered with jasmine rice, fire-roasted tomatoes, green chiles, black beans, and sweet corn. The rice soaks up all of those Tex-Mex flavors while the chicken stays tender and juicy. A layer of melted cheese, fresh cilantro, and a squeeze of lime at the end bring it all together into a comforting dinner that's ready in about 40 minutes with very little cleanup.

Tex-Mex chicken skillet with gooey melted cheese, visible corn and black beans, fresh cilantro.

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Key Ingredients
Instructions
Sarah's Top Tips
Toppings
Storage & Reheating
One-Pan Tex-Mex Chicken and Rice Skillet
Comments

This recipe came together on one of those nights when I needed dinner to come from what was already in the pantry and refrigerator, and it's been in our regular rotation ever since. The biggest key is using jasmine rice with a 1½-cup broth to 1-cup rice ratio and letting it cook undisturbed. Keeping the lid on traps the steam and gives you perfectly fluffy rice that absorbs all the flavors from the broth, tomatoes, spices, and chicken.

I prefer building flavor with simple spices like chili powder, cumin, smoked paprika, and oregano instead of a seasoning packet - and I toast the rice right in those spices before adding the liquid for an extra layer of depth. Browning the chicken first adds even more flavor, but I only cook it until lightly golden before adding it back later so it stays juicy and tender. The result is one of those dependable one-pan dinners that tastes like it took a lot more effort than it actually did. If you love that hearty Tex-Mex combination of beans, cheese, and spiced chicken, my stuffed bell pepper casserole hits all the same notes in a different format.

Key Ingredients

Ingredients for Tex-Mex chicken skillet.

Chicken. Boneless, skinless chicken thighs or chicken breasts both work well here. I usually reach for thighs because they stay a little juicier during cooking, but breasts are a great leaner option. My honey garlic chicken thighs are proof of just how much flavor you can coax out of that cut with minimal effort.
Onion and garlic. A simple combination of yellow onion and fresh garlic creates the savory base for the entire skillet.
Tex-Mex spices. Chili powder, cumin, smoked paprika, and oregano give this dish its classic Tex-Mex flavor without relying on a seasoning packet.
Jasmine rice. Long-grain Thai jasmine rice is the only rice I tested for this recipe. It cooks up fluffy and absorbs all the flavors from the broth, tomatoes, and spices.
Chicken broth. Low-sodium chicken broth adds flavor while allowing you to control the salt level. If using regular broth, you may want to reduce the added salt.
Fire-Roasted tomatoes. Fire-roasted tomatoes add a subtle smoky flavor and extra depth that regular diced tomatoes don't quite provide.
Green chiles. Mild canned green chiles add a gentle heat and tangy flavor without making the dish overly spicy.
Black beans. Black beans make the skillet more filling while adding extra fiber and protein.
Corn. Frozen corn adds a pop of sweetness and color that balances the savory spices.
Cheese. Shredded cheddar or Monterey Jack melts beautifully over the top. You can also use a Mexican cheese blend if that's what you have on hand.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Step 1

Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned but not cooked through. Transfer to a plate.

Onions, garlic and rice toasting in a skillet.

Step 2

Reduce the heat to medium and add the remaining olive oil. Add the onion and cook until softened. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook until fragrant, about 30 seconds. Stir in the rice and cook for a minute or two, letting it lightly toast and absorb the spices.

White skillet filled with broth, onions, rice, diced tomatoes, green chiles, and corn before stirring.

Step 3

Stir in the chicken broth, diced tomatoes and green chiles, scraping up any browned bits from the bottom of the pan.

Bite-sized chicken pieces cooking in spiced broth with diced tomatoes and green chiles in white skillet.

Step 4

Return the chicken to the skillet along with any juices. Bring to a gentle boil, then reduce the heat to low, cover, and simmer until most of the liquid is absorbed, about 15 minutes.

Rice, black beans, corn, and shredded chicken in tomato broth before adding cheese.

Step 5

Sprinkle the black beans and corn over the rice, cover again, and cook until the rice is tender and the chicken is cooked through, about 5 minutes more.

Shredded cheddar and Monterey Jack cheese covering entire surface of chicken and rice mixture.

Step 6

Remove from the heat and sprinkle the cheese evenly over the top. Cover until melted.

Melted cheese bubbling over chicken, rice, black beans, and corn in skillet.

Step 7

Then, garnish with cilantro and serve with lime wedges. Enjoy!

Sarah's Top Tips

Use jasmine rice. This recipe was developed using Thai jasmine rice, and it's the variety I recommend for the fluffiest result. Other types, including brown rice, basmati, and standard long-grain white, absorb liquid differently and may need adjustments to the broth amount or cook time, so the 1½-cup broth to 1-cup rice ratio here is dialed in specifically for jasmine.
Keep the lid on. Once the skillet is covered, resist the urge to peek. The trapped steam is what cooks the rice evenly, and lifting the lid releases enough heat and moisture to throw off the texture. Removing the lid is the number-one reason this kind of skillet turns out mushy on top and underdone underneath. Set a timer and let it do its thing.
Brown the chicken. Cook the chicken just until lightly golden, then transfer it out before it's cooked through. The browning adds a layer of flavor, but pulling it early means it finishes gently in the simmer instead of overcooking. That's what keeps these small pieces juicy and tender rather than dry.
Toast the rice. Don't skip toasting the rice for a minute or two in the spices before adding any liquid. It helps the grains absorb the spices and broth as they cook, and adds a subtle nutty depth that makes the whole dish taste richer and more developed than the quick cook time suggests.
Let it rest. After removing the skillet from the heat, let it sit covered for about 5 minutes. This is also when the cheese melts, so it does double duty. The resting time gives the rice a chance to absorb any last bit of liquid and settle into a light, fluffy texture before you dig in.
Check the chicken. For food safety and the best texture, the chicken should reach an internal temperature of 165°F, tender and no longer pink in the center. Because it finishes cooking during the simmer, it'll get there even though you pulled it early during browning.

Serving spoon in skillet of melted cheese, chicken, rice, black beans, and corn with cilantro.

Toppings

Diced avocado for a creamy, cooling contrast to the spices.
Sour cream or Greek yogurt to add richness and balance the heat.
Pico de gallo for fresh tomato flavor and extra texture.
Pickled jalapeños if you like a little more heat and tang.
Sliced green onions for a mild onion bite and pop of color.
Extra shredded cheese because more melted cheese is never a bad idea.
Hot sauce for anyone who wants to turn up the spice level.
Fresh cilantro to brighten every bite.
Lime wedges for a squeeze of acidity that ties all the flavors together.
Crushed tortilla chips for a little crunch on top.

My green chicken enchiladas are another great option when you're craving that same cilantro-lime finish with a little more of a hands-on dinner project.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: For longer storage, portion the cooled chicken and rice into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If you want to get ahead, dice the onion, cut the chicken, and measure the spices up to 1 day in advance so dinner comes together even faster.

Reheating: When you're ready to eat, reheat individual portions in the microwave or warm larger portions in a skillet over medium-low heat. Add a splash of chicken broth if the rice seems dry.

Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!

Key Ingredients