One Pan Tex-Mex Chicken and Rice

$One Pan Tex-Mex Chicken and Rice - A dish perfect for a busy weeknight meal or a dish to impress your friends and family! All you need is one pan and 45 minutes until dinner is ready!$

4.34 from 9 votes

One Pan Tex-Mex Chicken and Rice

Cook Time 45

Total Time 45

Servings to 4 servings

Calories 723kcal

Author Aubrey Cota

Ingredients

Chicken

3 boneless chicken breasts
cajun seasoning
½ teaspoon chili powder
1 tablespoon oil

Tex-Mex Rice

1 tablespoon oil
½ cup onion
3 mini sweet peppers diced
3 garlic cloves minced
4 ounce canned diced green chiles
1 ½ cups corn drained
1 ½ cups black beans drained
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon red pepper chili flakes
1 teaspoon smoked paprika
2 cups chicken stock
1 cup white rice
lime juice optional
cilantro optional

Instructions

Chicken

Whisk together the Cajun seasoning and chili powder together. Rub the seasoning on the chicken breasts.
Place the oil in the skillet and allow it get it warm over medium heat.
Add the chicken breasts and cook on each side for 5 minutes. Preheat oven to 400 degrees.
Place the skillet in the oven and bake for 15 minutes or until the chicken is cooked through.
Remove from the skillet and place onto a plate or a cutting board and set aside.

Tex-Mex Rice

Place the oil, onion, mini sweet peppers into the skillet and saute for 10 minutes or tender the onions are translucent.
Mix in the garlic, diced green chiles, corn, black beans, salt, pepper, cumin, chili powder, oregano, red pepper chili flakes, and paprika together.
Add the chicken stock; mix, and bring to a boil. Add the rice and cover for 15 minutes or until the rice is tender.
Add lime juice (optional) and place the chicken breasts on top of the rice.
Garnish with fresh cilantro.

Nutrition