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Think a flavor-packed skillet dinner is hard to pull off on a weeknight? Think again! This delicious Tex Mex Chicken and Rice looks loud and colorful, but it’s actually super simple to make and cooks right in one pan!

Is a hearty chicken and rice dish something you’ve always thought of as requiring too many pots and pans? That’s not so… if you use my Tex Mex Chicken and Rice recipe!

As I so often do on this website, I’ve taken a dinner that saves the day and simplified it… but without compromising on that amazing kitchen aroma!

In fact, I think this Tex Mex Chicken and Rice is one of the coziest meals I’ve ever made! (And I have made a lot of skillet dinners in my life.)

Now, I’ll be the first to admit that this dish takes care of itself – the rice cooks right in the skillet, soaking up all that seasoned broth, while peppers, beans, and tomatoes bring everything together.

Personally, I much prefer a dinner that makes the whole kitchen smell amazing… and it’s a lot simpler to clean up too!

Why You’ll Love This Recipe

This dish checks all the right boxes for an easy, happy meal.

One pan meal: Less cleanup makes everything better.

Big flavor: Tex Mex seasoning brings warmth without going overboard.

Filling and hearty: Chicken, rice, and beans keep everyone satisfied.

Weeknight friendly: Simple steps with pantry staples.

Family approved: Familiar flavors that feel exciting.

Great leftovers: Tastes even better the next day.

Ingredients

For the Chicken and Rice Base:

2 tablespoons olive oil
2 tablespoons unsalted butter
1½ pounds boneless skinless chicken thighs, cut into bite sized pieces
2 tablespoons Tex Mex seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup long grain rice
2½ cups chicken broth

Vegetables and Add Ins:

1 large onion, chopped
2 medium bell peppers, chopped
4 cloves garlic, minced
15 ounce fire roasted tomatoes, diced
15 ounce black beans, drained and rinsed
8 ounces corn

For Finishing:

1½ cups Monterey Jack cheese, shredded
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Step by Step Instructions

1. Season the Chicken

Place the chicken pieces in a bowl and sprinkle with Tex Mex seasoning, chili powder, and cumin. Toss until every piece looks well coated and ready to cook.

2. Brown the Chicken

Heat olive oil and butter in a large deep skillet over medium heat. Add the chicken and cook until lightly golden on the outside. Stir gently so it cooks evenly. Remove the chicken and set it aside.

3. Cook the Vegetables

Add the chopped onion and bell peppers to the same skillet. Stir and cook until softened. Add garlic and cook just until fragrant.

4. Add Rice and Tomatoes

Stir the rice into the vegetables and let it toast briefly. Pour in the fire roasted tomatoes and chicken broth. Stir well, scraping up any flavorful bits from the bottom.

5. Simmer Everything Together

Return the chicken to the skillet. Bring the mixture to a gentle simmer, cover, and cook until the rice turns tender and absorbs most of the liquid.

6. Add Beans and Corn

Stir in the black beans and corn. Cover again and cook a few more minutes until everything heats through and blends nicely.

7. Melt the Cheese

Sprinkle Monterey Jack cheese over the top. Cover and let it melt into the rice. Remove from heat and let it rest briefly.

8. Finish and Serve

Top with fresh cilantro and squeeze lime juice over each serving for a bright finish.

Tips & Variations

Use brown rice with extra broth and longer simmer time.
Swap chicken thighs with chicken breast if needed.
Add jalapeños for extra heat.
Use pepper jack cheese for a spicy kick.
Top with sour cream or avocado slices.

Serving Suggestions

Tex Mex Chicken And Rice works perfectly as a full meal on its own. Warm tortillas on the side make it even better. A simple green salad adds freshness and crunch.

When serving guests, I like setting out extra toppings like cheese, lime wedges, and cilantro so everyone can customize their bowl.

Frequently Asked Questions

Can I make this ahead of time?

Yes it reheats well on the stove or microwave.

Is it spicy?

It has mild heat that you can adjust easily.

Can I freeze it?

Yes store in airtight containers for up to two months.

What rice works best?

Long grain white rice gives the best texture.

Can I use canned chicken broth?

Yes that works perfectly.

How do I keep rice from sticking?

Stir well before simmering and keep heat gentle.

Final Thoughts

Tex Mex Chicken And Rice brings comfort, color, and bold flavor into one easy skillet. The chicken stays tender, the rice turns rich and seasoned, and every scoop feels balanced and satisfying.

This recipe fits busy nights, relaxed weekends, and everything in between. It’s filling, simple, and always a crowd pleaser that earns a spot in the regular dinner rotation.

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