Matthew's Healthy Tex Mex Chicken and Rice

Bursting with bold flavors and wholesome ingredients, Matthew's Healthy Tex Mex Chicken and Rice is a one-pan wonder that's perfect for weeknight dinners. This vibrant dish combines tender, seasoned chicken breast with a medley of sautéed bell peppers, onion, black beans, sweet corn, and aromatic spices like cumin and chili powder. Long-grain white rice absorbs the rich flavor of tomatoes and chicken broth, creating a hearty, satisfying base. Packed with protein, fiber, and authentic Tex-Mex flair, this recipe is as nutritious as it is delicious. Ready in just 50 minutes, it’s an easy, family-friendly meal that's perfect served with fresh cilantro and zesty lime wedges. Whether you're craving bold flavors or a healthier twist on Tex-Mex cuisine, this recipe hits all the right notes!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 can Canned diced tomatoes (14 ounces)
• 2 cups Low-sodium chicken broth
• 1 cup Long-grain white rice
• 1 cup Frozen corn kernels
• 1 cup Canned black beans (rinsed and drained)
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.

Step 2

Cut the chicken breast into bite-sized pieces and season with salt, black pepper, chili powder, ground cumin, garlic powder, and onion powder.

Step 3

Add the seasoned chicken to the skillet and cook for 4-5 minutes until browned on the outside. Remove the chicken from the pan and set aside (it will finish cooking later).

Step 4

In the same skillet, add the diced red bell pepper, green bell pepper, yellow onion, and minced garlic. Sauté for 5-6 minutes until the vegetables are tender.

Step 5

Stir in the canned diced tomatoes (with their juice), chicken broth, and rice. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.

Step 6

Let the rice cook for about 15 minutes, stirring occasionally to prevent sticking.

Step 7

After 15 minutes, stir in the frozen corn, black beans, and the reserved chicken pieces. Cover again and cook for an additional 10 minutes, or until the rice is tender and the chicken is fully cooked.

Step 8

Remove from heat and let the dish sit, covered, for 5 minutes. Stir in the chopped fresh cilantro before serving.

Step 9

Serve warm with lime wedges on the side for a fresh, zesty finish.

Nutrition Facts

Serving size	(2497.6g)

Amount per serving	% Daily Value*
Calories	1922.3

Total Fat 51.9g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3941.9mg	0%
Total Carbohydrate 190.7g	0%
Dietary Fiber 36.3g	0%
Total Sugars 39.6g
Protein 180.0g	0%

Vitamin D 22.7IU	0%
Calcium 341.3mg	0%
Iron 17.6mg	0%
Potassium 3669.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 36.9%

Carbs: 39.1%