Stovetop One-Pot Tex-Mex Chicken & Rice Recipe

Published Mar 13, 2024 By Elle Ann

$Stovetop One-Pot Tex-Mex Chicken & Rice Recipe | DIY Joy Projects and Crafts Ideas$

Image credit: Joanna Cismaru via YouTube

One-pot dishes are always my go-to meals because they are perfect for last-minute preparations and they are often very easy to make which is perfect for those who don’t want to commit to elaborate cooking processes. When in doubt, try this yummy recipe by Joanna Cismaru on YouTube which already has both chicken and rice.

It’s a simple dish that you can make on your stovetop and is ready in just a couple of minutes, and you can modify the ingredients and seasonings according to your preference, too. Read the instructions below and watch the video tutorial now to learn how to make this delicious one-pot dish.

Ingredients for Tex-Mex Chicken and Rice:

2 tbsp of olive oil, divided
1½ pounds of chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tbsp of Tex-Mex seasoning
2 tbsp of butter, unsalted
1 large onion, chopped
2 medium bell peppers, red and green, chopped
4 cloves of garlic, minced
1 (15 ounces) can of fire-roasted tomatoes
1 (15 ounces) can of black beans, drained and rinsed
8 ounces of corn, frozen or canned (drained)
1 tsp of chili powder
1 tsp of ground cumin
2½ cups of chicken broth, low-sodium
1 cup of long-grain rice
1½ cups of Monterey Jack cheese, shredded
2 tbsp of fresh cilantro, chopped
1 lime, cut into wedges, for serving

How to Make Tex-Mex Chicken and Rice:

Step 1

Place a large skillet on a stove over medium-high heat, then add the olive oil and butter, and heat them until melted. Add the chicken thigh pieces, then season them with Tex-Mex seasoning, and give them a good stir.

Step 2

Cook them for about 5 minutes or until nice and brown, then add the onion and bell peppers, and continue to cook them for another 3 to 4 minutes until soft. Add the garlic, then give them a good stir, and cook for an additional 30 seconds until fragrant.

Step 3

In the same pan, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth, and rice, then everything together until well combined, and bring it to a boil. Cover the skillet with the lid, then reduce the heat to low, and allow it to simmer for about 20 to 25 minutes stirring halfway through.

Step 4

Once most of the liquid has been absorbed and the rice is soft, turn off the heat, then add 1 cup of cheese, and gently stir them to combine. Sprinkle the remaining cheese on top, then cover it with the lid, and let it sit for about 3 minutes or until melted. Garnish it with fresh cilantro, then serve with lime wedges, and enjoy!