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

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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.

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Questions

How much time should I plan for Tex-Mex Chicken and Rice Skillet?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 3 (15 minutes): "Reduce heat to medium-low, cover, and simmer for 12-15 minutes until the long-grain white rice (uncooked) is tender."

What can I use instead of cilantro in Tex-Mex Chicken and Rice Skillet?

The entry for Tex-Mex Chicken and Rice Skillet calls for 2 tbsp fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use dried beans instead of canned in Tex-Mex Chicken and Rice Skillet?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Tex-Mex Chicken and Rice Skillet uses 1 can black beans (canned, drained).

How hot is Tex-Mex Chicken and Rice Skillet?

Only mildly. The heat in Tex-Mex Chicken and Rice Skillet comes from 1/2 tbsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Tex-Mex Chicken and Rice Skillet gluten-free?

Yes. As written, nothing in the ingredient list for Tex-Mex Chicken and Rice Skillet is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Tex-Mex Chicken and Rice Skillet?

One serving (the recipe makes 4) is about 420 calories, with 32 g protein, 48 g carbohydrate and 8 g fat, plus 4 g fiber and 680 mg sodium.

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