One-Pan Tex-Mex Chicken and Rice Skillet
This Tex-Mex chicken and rice skillet is an easy one-pan dinner made with tender chicken, fluffy jasmine rice, fire-roasted tomatoes, green chiles, black beans, corn, and melted cheese. Ready in about 40 minutes, it's a hearty, flavor-packed meal that's perfect for busy weeknights and requires minimal cleanup.
Servings: 4 servings
Calories: 545.95kcal
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
Instructions
- Season the chicken pieces with salt and pepper.1 pound boneless, Kosher salt and freshly ground black pepper
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned but not fully cooked. Transfer to a plate.2 tablespoons olive oil
- Reduce heat to medium and add the remaining tablespoon of olive oil. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, chili powder, cumin, smoked paprika, and oregano and cook for 30 seconds until fragrant.1 small yellow onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon dried oregano
- Stir in the rice and cook for 1–2 minutes, letting it lightly toast and absorb the spices.1 cup long-grain Thai jasmine rice
- Stir in the chicken broth, diced tomatoes and green chiles, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet along with any juices. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.1½ cups low-sodium chicken broth, 14.5 oz fire-roasted diced tomatoes, 4 oz green chiles
- Sprinkle the black beans and corn over the rice, cover again, and cook for 5 more minutes until everything is tender.1 cup canned black beans, ½ cup frozen corn
- Remove from heat and sprinkle cheese evenly over the skillet. Cover for 2–3 minutes until melted. Garnish with cilantro and serve with lime wedges.½ cup shredded cheddar or Monterey Jack cheese, Fresh cilantro, Lime wedges
Notes
- Use long-grain Thai jasmine rice for best results. Other rice varieties may require different liquid ratios and cooking times.
- Keep the lid on while the rice cooks. Lifting it releases steam and can prevent the rice from cooking evenly.
- Brown the chicken just until lightly golden. It will finish cooking with the rice and stay more tender.
- Toast the rice in the spices for 1-2 minutes before adding the liquid to build deeper flavor.
- Let the skillet rest for 5 minutes before serving so the rice can absorb any remaining liquid and become fluffy.
- Chicken is fully cooked when it reaches an internal temperature of 165°F.
- For extra heat, add a diced jalapeño with the onion or use Pepper Jack cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat with a splash of chicken broth to help keep the rice from drying out.
- Freeze cooled leftovers for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1serving | Calories: 545.95kcal | Carbohydrates: 60.82g | Protein: 34.87g | Fat: 17.84g | Saturated Fat: 5.19g | Polyunsaturated Fat: 2.35g | Monounsaturated Fat: 8.26g | Trans Fat: 0.02g | Cholesterol: 121.85mg | Sodium: 651.75mg | Potassium: 684.85mg | Fiber: 6.79g | Sugar: 4.8g | Vitamin A: 865.03IU | Vitamin C: 10.45mg | Calcium: 193.24mg | Iron: 3.69mg
