Tex Mex Chicken and Rice (with Cooking Video)

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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.

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
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.

Watch me make this recipe:

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.

If you like this recipe, you make also like my Chicken Fried Rice recipe or the Chicken Rice Parm Skillet.

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 and Rice

Constance Smith – Cosmopolitan Cornbread
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.
5 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entrées – Main Dishes
Cuisine TexMex
Servings 4
Calories 424 kcal

Ingredients
  

  • 1 c uncooked rice
  • 2 1/2 – 3 c chicken broth, divided
  • 1 lb chicken breast fillets
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 Tb coconut oil
  • 1 medium onion, diced
  • 15 oz fire roasted tomatoes with green chilies, 1 can
  • 3-4 Chipotle peppers in adobo sauce
  • 15 oz black beans, 1 can, 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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