Robyn's Tex Mex Chicken and Rice

Dive into the bold, vibrant flavors of Robyn's Tex Mex Chicken and Rice, a one-skillet wonder that transforms weeknight dinners into a fiesta of taste and convenience! This hearty recipe combines tender, golden-seared chicken thighs with perfectly seasoned long-grain rice, black beans, sweet corn, and tangy diced tomatoes with green chilies. Infused with smoky spices like chili powder, cumin, and paprika, every bite packs a punch of Tex-Mex flair. Topped with melted cheddar cheese and fresh cilantro, and served with zesty lime wedges, this dish is as comforting as it is satisfying. Ready in under an hour, it's the perfect blend of simplicity and flavor, ideal for busy families or anyone craving a wholesome, crowd-pleasing meal. Keywords: Tex-Mex chicken and rice, one-skillet dinner, family-friendly recipes, easy dinner ideas, bold and flavorful dishes.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (boneless, skinless)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (10 ounces) diced tomatoes with green chilies (Rotel-style)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped
• 4 pieces lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with half the salt and pepper. Cook the chicken in the skillet for 4-5 minutes per side, until golden brown. Remove and set aside.

Step 3

In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Stir in the rice, chili powder, ground cumin, paprika, and the remaining salt and pepper. Toast the rice with the spices for 1-2 minutes, stirring frequently.

Step 5

Pour in the chicken broth and canned diced tomatoes with green chilies. Stir to combine and bring the mixture to a simmer.

Step 6

Return the chicken thighs to the skillet, nestling them into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook for 20 minutes.

Step 7

Add the black beans and frozen corn to the skillet, gently stirring them into the rice without disturbing the chicken. Cover again and cook for an additional 10 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).

Step 8

Sprinkle the shredded cheddar cheese on top of the dish. Cover the skillet and let it sit for 2-3 minutes, allowing the cheese to melt.

Step 9

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2244.4g)

Amount per serving	% Daily Value*
Calories	2472.0

Total Fat 113.4g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 557.1mg	0%
Sodium 5457.9mg	0%
Total Carbohydrate 188.7g	0%
Dietary Fiber 36.3g	0%
Total Sugars 19.2g
Protein 177.9g	0%

Vitamin D 0IU	0%
Calcium 1181.3mg	0%
Iron 19.2mg	0%
Potassium 3464.6mg	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: 41.0%

Protein: 28.6%

Carbs: 30.3%