Tex-Mex Chicken and Rice Skillet

Name: Tex-Mex Chicken and Rice Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 lbs cooked chicken (rotisserie or shredded), shredded; 1.5 cups long-grain white rice (uncooked); 3 cups chicken broth; 1 can black beans (canned, drained); 1 cup frozen corn kernels; 1 bell pepper (red or yellow), diced; 1/2 white onion, diced; 2 garlic cloves, minced; 2 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tbsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh lime juice; 2 tbsp fresh cilantro, chopped

A one-skillet meal with seasoned shredded chicken, fluffy rice, black beans, corn, and peppers all cooked together with warm spices and a touch of lime. Quick, satisfying, and packed with flavor.

40 minEasyServes 4420 cal/serving

Tex-MexDinnerStovetopStandardGluten-Free

Ingredients

2 lbs cooked chicken (rotisserie or shredded), shredded
1.5 cups long-grain white rice (uncooked)
3 cups chicken broth
1 can black beans (canned, drained)
1 cup frozen corn kernels
1 bell pepper (red or yellow), diced
1/2 white onion, diced
2 garlic cloves, minced
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tbsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 diced white onion, 1 diced bell pepper (red or yellow), and 2 minced garlic cloves. Sauté for 3-4 minutes until softened.
2

Add 1.5 cups long-grain white rice (uncooked) to the skillet and stir for 1-2 minutes to toast the grains.
3

Pour in 3 cups chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until the long-grain white rice (uncooked) is tender.
4

Stir in 2 lbs shredded cooked chicken (rotisserie or shredded), 1 can black beans (canned, drained), 1 cup frozen corn kernels, 1/2 tsp ground cumin, 1/2 tbsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until heated through.
5

Drizzle with 2 tbsp fresh lime juice and stir in most of the 2 tbsp chopped fresh cilantro, reserving some for garnish.
6

Taste and adjust seasoning as needed. Serve hot, garnished with remaining fresh cilantro.

Questions

How long does Tex-Mex Chicken and Rice Skillet keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tex-Mex Chicken and Rice Skillet?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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