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Home » Recipes » Entrées » Tex-Mex Chicken and Rice

Tex-Mex Chicken and Rice

A little spice & a little rice in this warm and inviting Tex-Mex dinner. This is a great weeknight meal, as it doesn’t take long to make.

Tex-Mex Chicken & Rice from The Foodie Army Wife

The first thing you are going to need to do is measure out 1 cup of uncooked rice. You will prepare this according to your brand’s rice:liquid ratio, but instead of water you will use Chicken broth.
Let this start cooking while you make the rest.

You’ll use around a pound of chicken breast fillets. Pat them dry with paper towels, and give them a good sprinkle of salt & pepper.

2

In a large skillet, heat 1 tablespoon Butter and 1 tablespoon Oil over fairly high heat.

3

Let the skillet get quite hot, but not hot enough for the butter to begin burning.
Cook your chicken in the skillet, until brown on both sides. Add additional butter & oil if needed. It is not necessary for these to be 100% cooked through, just golden and mostly cooked.
As they are cooked, set them aside on a plate. Cover with some foil, so they stay warm.

5
Reduce the heat to low, and toss in a diced onion.

6

While the onions sauté, dice up some Chipotle Peppers. About 3 or 4, depending on how big they are. You want about a total of 1/4 cup.

7

When the onions are golden and tender, pour in a 14 ounce can of Fire-roasted Tomatoes with Green Chilies.

8

And add the Chipotle peppers. Give them a stir.

9

Let those simmer together on low heat for about 5 minutes. In the meantime, slice up your chicken into 1/2 inch strips.

10

Add the chicken to the skillet, along with 15 ounces of black beans (rinsed & drained), and 1/2 cup chicken broth.

11

Stir it all together, and allow this to cook on medium heat until the chicken is cooked the rest of the way through.

12

Turn off the heat, and stir in the cooked rice.

13

Serve with shredded Colby-Jack cheese, Sour Cream, Black Olives, and anything else you like.

Enjoy!

1

 

Tex-Mex Chicken and Rice

Tex-Mex Chicken & Rice

A little spice & a little rice in this warm and inviting Tex-Mex dinner. This is a great weeknight meal, as it doesn’t take long to make.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup uncooked rice
  • 2 1/2 - 3 c chicken broth, divided
  • 1 lb chicken breast fillets
  • salt & pepper - about 1 tsp each
  • 2 Tb unsalted butter
  • 2 Tb extra virgin olive oil
  • 1 medium onion, diced
  • 1 can (15 oz) fire roasted tomatoes with green chilies
  • 3-4 Chipotle peppers in adobo sauce
  • 1 can (15 oz) black beans, rinsed & drained
  • toppings such as grated cheese, sour cream, black olives, etc.

Instructions

  1. The first thing you are going to do is begin your rice.
  2. You will prepare this according to your brand's "rice:liquid" ratio, but instead of water you will use chicken broth.
  3. Let this start cooking while you make the rest.
  4. Pat the chicken fillets dry with paper towels, and give them a good sprinkle of salt & pepper.
  5. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over fairly high heat.
  6. Let the skillet get quite hot, but not hot enough for the butter to begin burning.
  7. Cook your chicken in the skillet, until golden brown on both sides. Add additional butter & oil if needed.
  8. It is not necessary for these to be 100% cooked through, just golden and mostly cooked.
  9. As they are cooked, set them aside on a plate. Cover with some foil, so they stay warm.
  10. Reduce the heat to low, and toss in the diced onion.
  11. While the onions saute, mince up the Chipotle peppers, deseed them first if you wish.
  12. When the onions are golden and tender, pour in the can tomato and chilies
  13. And add the Chipotle peppers. Give them a stir.
  14. Let those simmer together on low heat for about 5 minutes. In the meantime, slice up your chicken into 1/2 inch strips.
  15. Add the chicken to the skillet, along with the black beans (rinsed & drained), and 1/2 cup chicken broth.
  16. Stir it all together, and allow this to cook on medium heat until the chicken is cooked the rest of the way through, about 5 minutes or so.
  17. Turn off the heat, and stir in the cooked rice.
  18. Serve with shredded Colby-Jack cheese, sour cream, black olives, and anything else you like.
  19. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 424Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 87mgSodium: 1884mgCarbohydrates: 42gFiber: 2gSugar: 6gProtein: 32g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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