You’ve got 30 minutes, one skillet, and zero patience for a complicated dinner. Sound familiar? This Tex-Mex Chicken & Rice Skillet is your new weeknight lifesaver.
Some nights you just need dinner to work, fast, flavorful, and with as few dishes as humanly possible. This Tex-Mex Chicken & Rice Skillet was born for those nights. It’s cheesy, hearty, and brings bold, smoky spices together in one single pan. Whether you’re cooking for family or just craving comfort without the mess, this recipe shows up and delivers. No fluff, no fuss, just a skillet full of satisfaction.
In this article, you’ll get everything you need: a printable recipe card, pro-level tips, simple swaps for special diets, and answers to all your “can I freeze this?” questions. Let’s make dinner uncomplicated, and delicious.
Before You Cook Checklist
Before you dive in, here’s what to prep to make the cooking flow smoother:
- Thaw chicken if using frozen
- Rinse black beans and uncooked rice
- Dice onions and peppers
- Measure out broth and spices
Ingredients for Tex-Mex Chicken & Rice Skillet
Before we dive into the skillet, here’s everything you’ll need. These ingredients are pantry-friendly, budget-conscious, and totally swappable if you need to make substitutions.
Core Ingredients
- 1 tablespoon olive oil – for sautéing
- 1 pound boneless, skinless chicken breasts – cut into bite-sized cubes
- 1 small onion – finely diced for a sweet-savory base
- 1 red bell pepper – adds crunch and color
Spices & Seasoning
- 1 teaspoon chili powder – gives it that Tex-Mex kick
- ½ teaspoon cumin – for a warm, earthy flavor
- 1 teaspoon smoked paprika – adds subtle smokiness
- Salt & pepper to taste
Grains & Liquids
- 1 cup uncooked long-grain white rice – absorbs flavor and fluffs up beautifully
- 2¼ cups low-sodium chicken broth – keeps everything moist and savory
- 1 (10 oz) can diced tomatoes with green chilies – provides acidity and a gentle heat
Add-ins & Toppings
- 1 cup canned black beans – rinsed and drained
- 1 cup shredded cheddar cheese – melted into gooey, golden goodness
- Fresh cilantro – optional garnish for a bright finish
- Optional: sliced jalapeños, avocado, lime wedges – for extra flair and freshness
Can I use brown rice or quinoa instead?
Absolutely, but you’ll need to adjust the cooking time and liquid ratio. Brown rice typically takes 40–45 minutes and may require an extra ½ to 1 cup of broth. Quinoa cooks faster (about 15–20 minutes), but be sure to rinse it well before using to avoid bitterness.
How to Make Tex-Mex Chicken & Rice Skillet (Step-by-Step)
This is your no-fuss, one-pan path to a bold and comforting Tex-Mex dinner. From stovetop sizzle to cheesy finish, here’s exactly how it all comes together.
Step 1: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with a bit of salt and pepper. Sear until browned on all sides, about 4–5 minutes. It doesn’t need to be cooked through yet, that’ll happen as it simmers.
Step 2: Sauté the Veggies
Add the diced onion and chopped red bell pepper to the pan. Sauté for 3–4 minutes, stirring occasionally, until softened and fragrant. This is your flavor base, don’t rush it.
Step 3: Season & Toast the Rice
Sprinkle in the chili powder, cumin, and smoked paprika. Stir to coat everything evenly. Then, stir in the uncooked rice and let it toast for 1 minute to soak up all that seasoning.
Step 4: Simmer Everything Together
Pour in the diced tomatoes (with liquid), black beans, and chicken broth. Stir well, then bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is mostly absorbed.
Step 5: Add Cheese & Garnish
Remove the lid, sprinkle cheddar cheese over the top, and cover for 1–2 minutes until melted. Finish with chopped cilantro, jalapeños, or avocado if you’re feeling extra.
What if the rice isn’t fully cooked after 20 minutes?
No problem. Just add ¼ cup more broth or water, re-cover, and simmer for another 5–7 minutes. Some stoves and skillets cook hotter or cooler, keep an eye and taste test as you go.
Tips & Tricks for the Perfect Tex-Mex Chicken & Rice Skillet
Let’s be real, even simple one-skillet meals can throw you curveballs. Here’s how to sidestep the most common issues and level up your Tex-Mex game.
Get That Golden Sear on Chicken
Don’t overcrowd the pan. If your skillet’s too small, brown the chicken in batches. A golden crust adds a layer of flavor you’ll miss if the meat just steams.
Toast the Rice Before Simmering
It’s tempting to skip this, but toasting the rice with the spices helps it absorb more flavor and hold its shape during cooking. A tiny step that makes a big difference.
Spice to Taste, But Don’t Skip Salt
Salt unlocks the full depth of the Tex-Mex seasoning. Even if you’re sensitive to spice, don’t underseason, just tone down the chili powder or swap in sweet paprika for a milder profile.
Other Smart Tweaks:
- Use fire-roasted tomatoes for a smoky layer of flavor.
- Stir in frozen corn during the last 5 minutes for extra sweetness and texture.
- Add a splash of lime juice at the end to brighten everything up.
- Top with crushed tortilla chips for a crunchy finish.
How do I keep the rice from turning mushy?
Keep the lid on and resist stirring during the simmer. Stirring mid-cook releases starch and can make the texture gummy. Also, make sure you’re measuring liquid accurately and using the right rice variety, long-grain white or jasmine works best here.
Substitutions & Variations to Fit Your Style
This skillet recipe is flexible by design. Whether you’re going meatless, dairy-free, or watching carbs, here are easy swaps that keep the flavor high and the effort low.
Make It Vegetarian or Vegan
- Swap the chicken for canned chickpeas, plant-based chicken strips, or even cubed tofu (just sauté it the same way).
- Use vegetable broth instead of chicken broth.
- For a vegan version, skip the cheese or use a meltable plant-based alternative, there are some great ones out there now.
Turn Down the Heat
If you’re cooking for spice-sensitive eaters (especially kids):
- Use plain diced tomatoes instead of ones with green chilies.
- Replace chili powder with a milder blend or sweet paprika.
- Skip jalapeños, or just serve them on the side for the heat-seekers.
Gluten-Free? You’re Good
This recipe is naturally gluten-free, just double-check your broth and spice blends to make sure there are no hidden thickeners or additives.
Want a Low-Carb Version?
- Swap rice for cauliflower rice, just reduce the broth to 1 cup and cook uncovered to avoid sogginess.
- Add extra low-carb fillers like spinach, mushrooms, or zucchini for volume.
Can I use rotisserie chicken instead?
Yes, and it makes this even faster. Just add the shredded rotisserie chicken in step 4, after sautéing the onions and peppers. Since it’s already cooked, you’ll just need to heat it through during the simmer phase.
Storage & Reheating Tips for Leftovers
Let’s say you have leftovers, or you’re one of those smart cooks who doubles the batch. Either way, here’s how to store, reheat, and even freeze your Tex-Mex Chicken & Rice Skillet for future cravings.
How to Store It
- Refrigerator: Cool the dish completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 4 days.
- Freezer: Yes, you can freeze it! Store in freezer-safe containers or portioned freezer bags for up to 3 months. Just let it cool first to avoid excess moisture.
Best Ways to Reheat
- Stovetop: Reheat in a skillet over medium heat with a splash of broth or water. Stir occasionally to keep it from sticking or drying out.
- Microwave: Use a microwave-safe bowl, cover with a damp paper towel, and heat in 60-second intervals, stirring between each. Add a bit of cheese on top to refresh that melty goodness.
Make-Ahead Notes
- You can prep the chicken, veggies, and spices ahead of time and store them in the fridge (uncooked) for up to 24 hours.
- Want a true meal-prep win? Cook a full batch on Sunday and portion it out for weekday lunches. It reheats beautifully and travels well.
Is it safe to freeze with the cheese already mixed in?
Yes, just know the texture might change slightly. Cheese tends to get a little grainy once thawed, but since it’s melted into the rice, it shouldn’t be an issue. If texture matters to you, add fresh cheese after reheating.
Frequently Asked Questions About Tex-Mex Chicken & Rice Skillet
Technically yes, but you’ll need to adjust everything. Instant rice cooks much faster and will get mushy if you follow the same liquid and timing. If that’s all you have, reduce the broth to about 1 cup and add the rice during the last 5–7 minutes of cooking.
You could, but it’s designed for the stovetop. If you want an oven version, assemble the dish in an oven-safe skillet, cover with foil, and bake at 375°F for about 25 minutes. Remove foil, top with cheese, and broil for 2–3 minutes to finish.
Aside from chicken, try:
– Ground turkey or beef for a heartier, chili-like version.
– Shrimp, just add it in the last 5–6 minutes of cooking so it doesn’t overcook.
– Tofu or black beans for a vegetarian spin (already covered above).
Absolutely. Just skip the cheese or use a dairy-free shredded cheese that melts well. A touch of avocado or a cashew cream drizzle can add that creamy contrast without the dairy.
A 12-inch nonstick or cast iron skillet is ideal. Too small, and you’ll risk spillage or uneven cooking. Too large, and things might dry out.
Nutrition Information (Per Serving Estimate)
Curious about what’s in your skillet? Here’s a rough breakdown based on standard ingredient quantities. Actual values may vary depending on the specific brands and modifications you use.
Per Serving (1 of 4)
| Calories | ~460 kcal |
| Protein | 30g |
| Carbohydrates | 40g |
| Sugars | 4g |
| Fiber | 6g |
| Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | ~710mg |
Notes:
- Using reduced-sodium broth and rinsed beans helps lower the sodium count.
- Want to cut fat? Use low-fat cheese or reduce the amount.
- Need more fiber? Stir in a handful of corn or swap white rice for brown.
Is this recipe considered healthy?
It depends on your goals. It’s high in protein and fiber, relatively low in sugar, and customizable to suit low-fat or low-carb needs. For a lighter version, use brown rice, less cheese, and leaner cuts of chicken (or plant-based protein).
Tex-Mex Chicken & Rice Skillet
Equipment
- 12-inch skillet nonstick or cast iron
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts, diced
- 1 small onion, finely diced
- 1 red bell pepper, chopped
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 cup uncooked long-grain white rice
- 2.25 cups low-sodium chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- fresh cilantro, for garnish (optional)
- optional toppings: sliced jalapeños, avocado, lime wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and sear until browned on all sides, about 4–5 minutes.
- Add onion and bell pepper. Sauté for 3–4 minutes until softened and fragrant.
- Add chili powder, cumin, and smoked paprika. Stir well. Add rice and toast for 1 minute.
- Stir in diced tomatoes, black beans, and broth. Bring to a boil, then cover and simmer for 18–20 minutes until rice is cooked and liquid is absorbed.
- Uncover, sprinkle cheddar cheese, and cover again for 1–2 minutes until melted. Garnish with cilantro and toppings if desired.
Notes
Final Thoughts on Your Tex-Mex Chicken & Rice Skillet
Some dinners fill you up, but the good ones? They stick with you. Not just in your stomach, but in your rhythm. They become part of your week, your comfort zone, your no-brainer nights when life’s already full.
This Tex-Mex Chicken & Rice Skillet is one of those dinners. It’s fast, warm, and forgiving, the kind of recipe that meets you where you are, then lifts you just a little higher. Whether you’re cooking for two, feeding a family, or prepping for a crazy week ahead, this dish says: “You’ve got this.”
If it hit the spot, drop a comment below, seriously, I’d love to hear how you made it your own. Did you add corn? Go extra on the spice? Swap in turkey? Also, feel free to print it, save it, or share it with someone who could use a stress-free win at dinnertime.
Because honestly? We could all use more of those.
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Ziko Wilson
Food lover on a mission to make easy, crave-worthy recipes for every day. Inspiring home cooks with creative ideas, smart tips, and simple meals that always impress!
