When your taste buds crave bold, comforting flavors, this Tex Mex Chicken and Rice Recipe delivers pure satisfaction in every bite. Packed with juicy chicken, colorful vegetables, and tender rice simmered in a rich blend of spices, this dish brings the best of Southwestern comfort food to your table. Perfect for weeknight dinners, family gatherings, or quick meal prep, it’s a one-pan Tex-Mex Chicken and Rice wonder that combines ease, warmth, and incredible flavor.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Tex Mex Chicken and Rice Recipe
One-pan simplicity – Fewer dishes, faster cleanup.
Bold, spicy flavors – Every spoonful bursts with authentic Tex-Mex seasoning.
Perfect weeknight meal – Ready in under 40 minutes.
Family-friendly favorite – Loved by adults and kids alike.
Budget-friendly ingredients – Uses pantry staples like rice, beans, and canned tomatoes.
Customizable heat levels – Adjust the spice to match your family’s preference.
Cheesy comfort – Melted Monterey Jack gives it that creamy, irresistible finish.
Great for leftovers – Even tastier the next day!
Ingredients for the Best Tex Mex Chicken and Rice
Creating this Tex-Mex Chicken and Rice is simple once you gather the right ingredients. Here’s what you’ll need — plus a few smart substitutions.
Protein and Seasonings
2 tbsp olive oil, divided – adds depth and prevents sticking.
1 ½ lbs boneless, skinless chicken thighs, cut into bite-size pieces – juicy and flavorful.
2 tbsp Tex-Mex seasoning – try a homemade mix with chili powder, paprika, garlic, and cumin.
2 tbsp unsalted butter – for richness and flavor layering.
Vegetables and Aromatics
1 large onion, chopped – adds sweetness and texture.
2 medium bell peppers (red & green) – balance spice with vibrant color.
4 cloves garlic, minced – infuses savory aroma.
Canned and Dry Ingredients
1 can (15 oz) fire-roasted diced tomatoes – smoky and slightly sweet.
1 can (15 oz) black beans, drained and rinsed – adds protein and texture.
8 oz corn (frozen or canned) – sweet crunch to balance spice.
1 tsp chili powder + 1 tsp cumin – key Tex-Mex flavor base.
2 ½ cups chicken broth – keeps the rice fluffy and flavorful.
1 cup long-grain white rice (Jasmine or Basmati) – absorbs all that spice perfectly.
Finishing Touches
1 ½ cups shredded Monterey Jack cheese, divided – for creamy, melty goodness.
2 tbsp fresh cilantro, chopped – adds freshness.
1 lime, cut into wedges – squeeze before serving for brightness.
How to Make Tex Mex Chicken and Rice (Step-by-Step)
1. Cook the Chicken
Heat 1 tbsp olive oil and all the butter in a large skillet over medium-high heat. Add chicken pieces, season with Tex-Mex seasoning, and cook until browned on all sides. The caramelization locks in flavor and gives that golden crust.
2. Sauté the Vegetables
Toss in onion and bell peppers. Cook for 4–5 minutes until soft and fragrant. Add garlic and sauté for 1 minute more — the scent should be mouthwatering!
3. Add the Base Ingredients
Pour in fire-roasted tomatoes, black beans, corn, chili powder, cumin, chicken broth, and rice. Stir everything well, ensuring the rice is submerged.
4. Simmer Until Tender
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and the liquid absorbed. The aroma will fill your kitchen!
5. Add the Cheesy Finish
Remove from heat. Stir in 1 cup cheese until melted and creamy. Sprinkle the remaining ½ cup cheese on top, cover for a few minutes to let it melt beautifully.
6. Garnish and Serve
Top with cilantro and serve with lime wedges. Each bite delivers creamy, spicy, and zesty perfection.
Pro Tips for Perfect Tex-Mex Chicken and Rice
How do I keep my rice from sticking?
Use enough liquid and stir occasionally. Jasmine rice works best because it stays separate and fluffy.
Can I make this ahead of time?
Absolutely! Store it in an airtight container and refrigerate for up to 3 days. It reheats beautifully in a skillet with a splash of broth.
Can I make it spicier?
Yes! Add diced jalapeños or ½ teaspoon cayenne pepper for a spicy Tex-Mex Chicken and Rice kick.
Can I bake this recipe?
Turn it into a Tex-Mex Chicken Rice Casserole — transfer to a baking dish, top with cheese, and bake at 375°F for 15 minutes.
Best Ways to Serve Tex Mex Chicken and Rice
Serve your Mexican Chicken and Rice Skillet with:
Fresh guacamole or salsa
Warm tortillas or tortilla chips
A side of sour cream or Greek yogurt
Fresh salad or grilled corn
Nutrition Facts (Per Serving)
Calories: ~480
Protein: 38g
Carbohydrates: 42g
Fat: 16g
Fiber: 6g
Sodium: 760mg
Storage and Leftovers
Refrigerate: Store in airtight containers up to 3 days.
Freeze: Up to 2 months (cool completely first).
Reheat: Warm in a skillet over medium heat or microwave with a tablespoon of broth to keep moist.
FAQs
Can I use brown rice instead of white?
Yes, but add ½ cup extra broth and simmer 10–15 minutes longer.
Is this recipe gluten-free?
It can be! Just confirm your seasoning mix and broth are gluten-free certified.
Can I add vegetables?
Absolutely — zucchini, mushrooms, or spinach add nutrition and color.
What’s the difference between Tex-Mex and Mexican flavors?
Tex-Mex combines Mexican ingredients with American-style richness — think cheese, cumin, and bolder chili spice blends.
Recipe Variations
Cheesy Tex-Mex Chicken and Rice Bake: Bake topped with cheese until bubbly.
Spicy Chicken and Rice Tex-Mex Style: Add jalapeños or hot sauce.
Southwestern Chicken and Rice Bowl: Serve over lettuce for a lighter option.
Tex-Mex Chicken Rice Casserole: Great for family dinners or potlucks.
One-Pan Mexican Chicken and Rice: Substitute tomatoes with enchilada sauce for a smoky twist.
Conclusion
There’s nothing quite like the Tex Mex Chicken and Rice Recipe to bring the warmth of the Southwest to your dinner table. It’s quick, flavorful, and endlessly versatile — the kind of meal that satisfies everyone, every time.