This One Pan Tex Mex Chicken and Rice recipe is a one-skillet wonder packed with juicy chicken, bold spices, and hearty ingredients like black beans, corn, and tomatoes. It’s finished off with a generous layer of melted cheese for that ooey-gooey finish. Ideal for busy weeknights, this meal is delicious, filling, and ready in under 40 minutes!
It’s the perfect dish when you want something satisfying with minimal effort and dishes. The Tex Mex flavor profile makes this a hit with both kids and adults, and the versatility means you can customize it with your favorite toppings or swap ingredients based on what’s in your pantry.
Table of Contents
Why You’ll Love This Recipe
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One pan = easy cleanup
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Loaded with protein, veggies & grains
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Packed with smoky Tex Mex flavor
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Customizable with toppings
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Great for meal prep or family dinner
Ingredients
Protein & Base
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1 pound boneless chicken breast or thighs, cut into 1-inch pieces
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½ teaspoon kosher salt, or to taste
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¼ teaspoon freshly ground black pepper
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1½ tablespoons olive oil, divided
Vegetables & Aromatics
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1 medium yellow onion, finely diced
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1 tablespoon fresh garlic, minced
Grains & Spices
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1 cup uncooked long-grain white rice
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2 teaspoons chili powder
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
Liquids & Canned Ingredients
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2 cups low-sodium chicken broth
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2 cans (10 oz each) diced tomatoes with green chiles (like Rotel), undrained
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (canned, drained, or frozen/thawed)
Cheese
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1 cup Monterey Jack cheese, shredded
Instructions
Step 1: Brown the Chicken
Season chicken with salt and pepper.
In a large deep skillet, heat 1 tablespoon olive oil over medium-high heat.
Add chicken and sauté for about 5 minutes until golden.
Step 2: Sauté the Aromatics
Add diced onion and cook 3–4 minutes until soft.
Stir in garlic and cook for 30–60 seconds until fragrant.
Step 3: Toast the Rice
Push chicken and onions to the side.
Add remaining ½ tablespoon olive oil and uncooked rice.
Toast for 2–3 minutes, stirring frequently.
Step 4: Add Spices
Mix everything together, then sprinkle in chili powder, cumin, and smoked paprika.
Stir to coat and toast spices for about 30 seconds.
Step 5: Simmer with Liquids
Pour in chicken broth, canned tomatoes with juices, black beans, and corn.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer 20–25 minutes until rice is tender and liquid is absorbed.
Step 6: Melt the Cheese
Remove skillet from heat.
Sprinkle cheese on top, cover, and let melt for 5 minutes.
Step 7: Serve and Enjoy
Fluff gently with a fork.
Serve with toppings like sour cream, cilantro, avocado, or lime wedges.
Tips for Success
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Rice Too Crunchy? Add ¼ cup extra broth or water and simmer a bit longer.
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Want More Heat? Use hot Rotel, add a diced jalapeño, or sprinkle in cayenne.
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Make it Vegetarian: Skip the chicken and double the beans.
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Use Leftovers Creatively: Wrap in burritos, stuff into bell peppers, or serve with chips for a Tex Mex nacho plate.
FAQs
Can I use brown rice?
Yes, but it takes longer to cook (about 40–45 minutes) and needs more broth. Add ½–1 cup more broth and check doneness.
Can I freeze this dish?
Absolutely. Let it cool fully, portion into airtight containers, and freeze for up to 3 months.
What if I don’t have Rotel?
Use a combo of canned diced tomatoes and a small can of green chiles for similar flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or stovetop with a splash of broth.
Final Thoughts
Whether you’re a seasoned home cook or just starting out, this dish is as foolproof as it is flavorful. It’s a dependable crowd-pleaser that doesn’t skimp on taste and requires very little cleanup. You’ll be amazed how something so simple can taste like it simmered all day.
Leftovers store well, making this recipe great for meal prepping. Try using the extras in burritos, taco bowls, or lettuce wraps for a totally new meal the next day. It’s comfort food that adapts to your schedule and cravings.
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Made this One Pan Tex Mex Chicken and Rice?
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One Pan Tex Mex Chicken and Rice
Ingredients
Method
- Season chicken with salt and pepper.
- In a large deep skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add chicken and sauté for about 5 minutes until golden.
- Add diced onion and cook 3–4 minutes until soft.
- Stir in garlic and cook for 30–60 seconds until fragrant.
- Push chicken and onions to the side.
- Add remaining ½ tablespoon olive oil and uncooked rice.
- Toast for 2–3 minutes, stirring frequently.
- Mix everything together, then sprinkle in chili powder, cumin, and smoked paprika.
- Stir to coat and toast spices for about 30 seconds.
- Pour in chicken broth, canned tomatoes with juices, black beans, and corn.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer 20–25 minutes until rice is tender and liquid is absorbed.
- Remove skillet from heat.
- Sprinkle cheese on top, cover, and let melt for 5 minutes.
- Fluff gently with a fork.
- Serve with toppings like sour cream, cilantro, avocado, or lime wedges.
