Description
A flavorful and hearty Tex Mex Chicken and Rice dish combining tender chicken thighs, savory vegetables, and aromatic spices, finished with melted Monterey Jack cheese and fresh cilantro for a satisfying one-pan meal.
Ingredients
Scale
Protein
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables and Produce
- 1 large onion, chopped
- 2 medium bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 1 lime, cut into wedges, for serving
- 2 tablespoons fresh cilantro, chopped
Canned and Packaged Goods
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 8 ounces corn (canned or frozen, drained if canned)
- 1 cup long-grain white rice (such as Jasmine or Basmati)
- 2 ½ cups low-sodium or no-sodium chicken broth
Spices and Seasonings
- 2 tablespoons Tex-Mex seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Oils and Fats
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
Dairy
- 1 ½ cups shredded Monterey Jack cheese, divided
Instructions
- Cook Chicken: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces and sprinkle with Tex-Mex seasoning. Cook, stirring occasionally, until the chicken is browned and cooked through.
- Sauté Vegetables: Add the chopped onion and bell peppers to the skillet with the chicken. Cook until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add Remaining Ingredients and Simmer: Pour in the fire-roasted diced tomatoes, drained black beans, corn, chili powder, cumin, chicken broth, and rice. Stir everything well and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking and cook until the rice is tender and the liquid is absorbed.
- Finish and Serve: Remove the skillet from heat. Stir in 1 cup of the shredded Monterey Jack cheese until melted and combined. Sprinkle the remaining ½ cup cheese on top, cover again, and let it stand for a few minutes to allow the cheese to melt fully. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Notes
- Use low-sodium chicken broth to control salt levels in the dish.
- For extra heat, add jalapeños or a pinch of cayenne pepper along with the spices.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- Substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly.
- For a dairy-free version, omit the cheese or use a dairy-free cheese alternative.
