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.
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To Make this Tex Mex Chicken and Rice Recipe You Will Need:
- rice
- chicken broth
- chicken breast fillets
- salt & pepper
- butter or coconut oil
- onion
- fire roasted tomatoes with green chilies
- Chipotle peppers in adobo sauce
- black beans
- toppings such as grated cheese, sour cream, black olives, etc.
- large skillet with lid
- saucepan or rice cooker
- knife & cutting board
Watch me make this recipe:
If you like this recipe, you make also like my Chicken Fried Rice recipe or the Chicken Rice Parm Skillet.
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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.
Ingredients
- 1 cup uncooked rice
- 2 1/2 - 3 c chicken broth, divided
- 1 lb chicken breast fillets
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 Tb coconut 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
- To begin, prepare your rice according to your brand's "rice:liquid" ratio, but instead of water you will use chicken broth. Do this in your saucepan or rice cooker - however you prefer to cook rice.
- Let this start cooking while you make the rest.
- Pat the chicken fillets dry with paper towels, and give them a good sprinkle of salt & pepper.
- In a large skillet, heat the coconut oil over fairly high heat.
- Let the skillet get quite hot, but not hot enough for the oil to begin smoking..
- Cook your chicken in the skillet, until golden 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 them with some foil, so they stay warm.
- Reduce the heat to low, and toss in the diced onion.
- While the onions sauté, mince up the Chipotle peppers, deseed them first if you wish.
- When the onions are golden and tender, pour in the can tomato and chilies, and the Chipotle peppers. Give them a stir.
- Let those simmer together on low heat for about 5 minutes. In the meantime, slice up your chicken into 1/2 inch strips.
- Add the chicken to the skillet, along with 1/2 cup chicken broth.
- 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.
- Add in the black beans and cooked rice, heat through.
- Serve with shredded Colby-Jack cheese, sour cream, black olives, and anything else you like.
- Enjoy!
Nutrition
Serving: 1cCalories: 424kcalCarbohydrates: 42gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 87mgSodium: 1884mgFiber: 2gSugar: 6g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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