Tex-Mex Chicken and Rice Skillet

This Tex-Mex Chicken and Rice Skillet is an easy, all-in-one weeknight dinner that delivers big flavor with minimal fuss. Tender bites of chicken mingle with rice, tomatoes with green chiles, black beans, and corn, then everything is finished with melty cheese and bright green onions and cilantro. It’s the kind of cozy, comforting skillet meal you can lean on any night you want something satisfying, colorful, and fast.

Why you’ll love this recipe

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This recipe checks a lot of boxes: it comes together in a single pan, uses pantry-friendly ingredients, and feeds a crowd without a lot of hands-on time. The diced tomatoes with green chiles add a gentle kick, while the taco seasoning, sautéed onion, and bell pepper build a classic Tex-Mex flavor profile. The rice cooks right in the skillet, soaking up all the juices so each forkful is perfectly seasoned.

Ingredients

• 3 tablespoons olive oil (divided)
• 1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ large yellow onion (diced)
• 1 red bell pepper (diced)
• 1 cup long-grain white rice
• 20 ounces diced tomatoes with green chiles (2 (10-ounce) cans)
• 2 cups low-sodium chicken broth
• 15 ounces canned black beans (1 can, drained and rinsed)
• 1 cup frozen corn
• 1 tablespoon taco seasoning
• 1½ cups shredded Mexican cheese blend
• sliced green onions
• chopped fresh cilantro

Equipment

• Large oven-safe skillet or sauté pan with a lid (at least 10–12 inches)
• Knife and cutting board
• Measuring cups and spoons
• Spoon or spatula for stirring
• Can opener and colander for draining beans

Prep tips

• Cut the chicken into uniform, bite-size pieces so it cooks evenly.
• Rinse the rice briefly if you prefer a cleaner, less starchy grain, then drain.
• Drain and rinse the black beans to reduce sodium and remove canning liquid.
• Have the diced tomatoes, broth, and taco seasoning measured and ready; once the rice goes in, the cooking moves quickly.

Step-by-step instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the bite-size chicken pieces in a single layer, taking care not to overcrowd the pan. Season the chicken with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook, stirring occasionally, until the chicken is browned on the outside and cooked through, about 5–7 minutes depending on the size of the pieces. Transfer the cooked chicken to a plate and set aside.
2. Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Add the diced ½ large yellow onion and the diced 1 red bell pepper. Sauté, stirring occasionally, until the onion is translucent and the pepper has softened, about 4–5 minutes.
3. Add 1 cup long-grain white rice to the skillet with the softened onion and pepper. Stir the rice into the vegetables and let it toast for 1–2 minutes; this helps build flavor and prevents the rice from clumping.
4. Pour in the 20 ounces diced tomatoes with green chiles (both 10-ounce cans) and 2 cups low-sodium chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle boil.
5. Once the liquid is boiling, reduce the heat to low so the mixture simmers gently. Stir in the drained and rinsed 15 ounces canned black beans and 1 cup frozen corn, then sprinkle 1 tablespoon taco seasoning over the top and stir to distribute it evenly.
6. Return the cooked chicken to the skillet, nestling it into the rice and tomato mixture. Cover the skillet with a lid and let everything simmer undisturbed for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid frequently so the rice cooks evenly.
7. When the rice is cooked, remove the skillet from heat. Sprinkle 1½ cups shredded Mexican cheese blend evenly over the top. Cover the skillet again for 2–3 minutes to allow the cheese to melt, or place the skillet under a broiler for 1–2 minutes if you prefer a golden, bubbly top. If using the broiler, watch closely to prevent burning.
8. Once the cheese is melted, garnish with sliced green onions and chopped fresh cilantro. Taste and adjust seasoning if needed—add a pinch of salt or pepper if desired. Serve the skillet hot, scooping generous portions to include rice, beans, chicken, and melted cheese in each serving.

Serving suggestions

Serve this Tex-Mex Chicken and Rice Skillet with warm tortillas, crunchy tortilla chips, or a simple side salad. Add a dollop of sour cream or plain yogurt and a squeeze of lime for extra brightness. Leftovers reheat well and make excellent lunches for the week.

Make-ahead and storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the rice, or microwave in 30–45 second increments until heated through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

Flavor variations

• Make it smoky: add 1 teaspoon smoked paprika or use fire-roasted diced tomatoes for a deeper flavor.
• Make it spicy: stir in a sliced jalapeño with the onion and pepper or add a pinch of cayenne when you add the taco seasoning.
• Make it lighter: reduce the cheese to ½ cup and omit the oil you use for sautéing by using a nonstick skillet and cooking spray.
• Make it vegetarian: omit the chicken and add an extra cup of beans or crumbled firm tofu for protein; adjust cooking time as needed.

Notes on ingredients

This recipe uses boneless, skinless chicken breasts cut into bite-size pieces for quick and even cooking. Long-grain white rice cooks well in this skillet approach and absorbs the tomato-chile broth, giving each bite a balanced texture. Using low-sodium chicken broth keeps control over the overall salt level; adjust the ½ teaspoon kosher salt at the end if you prefer a different seasoning profile.

Final thoughts

Simple, flavorful, and flexible, this Tex-Mex Chicken and Rice Skillet is a go-to dinner that fits busy schedules without sacrificing taste. From the first browned chicken pieces to the last melted-cheese pull, it delivers the warm, homey satisfaction of a classic skillet meal—and it’s easy to tweak to suit your family’s tastes.