One Pan Tex Mex Chicken and Rice

 

One Pan Tex Mex Chicken and Rice

Ingredients

Protein & Base:

1 pound boneless chicken breast or thighs, cut into bite-sized (1-inch) pieces

½ teaspoon kosher salt, or to taste

¼ teaspoon freshly ground black pepper

1½ tablespoons olive oil, divided

Vegetables & Aromatics:

1 medium yellow onion, finely diced

1 tablespoon fresh garlic, minced

Grains & Spices:

1 cup uncooked long-grain white rice

2 teaspoons chili powder – for a warm, earthy kick

1 teaspoon ground cumin – adds deep, smoky notes

½ teaspoon smoked paprika – for that subtle, charred flavor

Liquids & Canned Ingredients:

2 cups low-sodium chicken broth – for cooking the rice and adding depth

2 cans (10 oz each) diced tomatoes with green chiles (like Rotel) – undrained, for heat and tang

1 can (15 oz) black beans, drained and rinsed (or substitute pinto beans)

1 cup corn kernels – canned (drained) or frozen, thawed

Cheese:

1 cup Monterey Jack cheese, shredded – creamy and mild, perfect for melting

Instructions

Step 1: Brown the Chicken

Season the diced chicken with salt and pepper.

In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the chicken pieces and sauté for about 5 minutes, or until they are golden brown on the outside.

They don’t need to be fully cooked through yet.

Step 2: Sauté the Aromatics

Add the diced onion to the pan and cook for 3–4 minutes, stirring occasionally, until it softens and turns translucent.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

Step 3: Toast the Rice

Push the chicken and onions to one side of the skillet.

Pour the remaining ½ tablespoon of olive oil into the empty space and add the uncooked rice.

Stir frequently for 2–3 minutes, letting the rice toast until it’s just beginning to brown.

Step 4: Add the Spices

Stir everything together, mixing the rice with the chicken and onions.

Sprinkle in the chili powder, cumin, and smoked paprika, stirring to evenly coat the ingredients.

Let the spices toast for about 30 seconds to bloom their flavor.

Step 5: Simmer with Liquids

Pour in the chicken broth, canned tomatoes and chiles (with their juices), rinsed black beans, and corn kernels.

Stir everything well, then bring the mixture to a gentle boil.

Once bubbling, reduce the heat to low, cover the pan, and let simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

Step 6: Melt the Cheese

Remove the skillet from heat.

Sprinkle the shredded Monterey Jack cheese over the top.

Cover with the lid again and let the cheese melt for about 5 minutes.

Step 7: Serve and Enjoy

Fluff the mixture gently with a fork.

Serve warm with your favorite toppings such as sour cream, chopped cilantro, avocado slices, or a squeeze of lime.