One Pan Tex-Mex Chicken and Rice
A delicious weeknight dinner that’s both satisfying and easy to prepare, featuring juicy chicken breasts and fluffy rice with vibrant Tex-Mex flavors.
Servings: 4 servings
Ingredients
Protein
- 3 pieces boneless chicken breasts
Oil
- 1 tablespoon oil (olive or canola)
Spices
- 1 tablespoon Cajun seasoning
- 0.5 teaspoon chili powder
Grains
- 1 cup long-grain rice
- 2 cups chicken broth
Vegetables
- 1 piece bell pepper, diced (optional)
- 1 small onion, diced (optional)
- 1 cup corn (fresh or frozen, optional)
Seasoning
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Step 1: Prep the Chicken - Trim and pat dry the chicken breasts. Sprinkle Cajun seasoning and chili powder over the chicken, adding salt and pepper. Massage the spices into the chicken.
- Step 2: Heat the Pan - In a large skillet, heat the oil over medium-high heat until hot.
- Step 3: Sear the Chicken - Add the seasoned chicken breasts to the pan and sear for 4-5 minutes on each side until golden brown.
- Step 4: Add the Aromatics - Remove the chicken and add diced onion and bell pepper to the pan. Sauté for 2-3 minutes until softened.
- Step 5: Add the Rice - Stir in the rice and cook for another minute until slightly toasted.
- Step 6: Pour in the Broth - Add chicken broth, scraping any bits stuck to the bottom. Bring to a gentle boil.
- Step 7: Return the Chicken - Nestle the chicken back into the pan, spooning broth and rice over the top. Add corn if using. Reduce heat to low and cover.
- Step 8: Cook Until Done - Simmer for 20-25 minutes until rice is tender and chicken is cooked through (165°F).
- Step 9: Fluff and Serve - Fluff the rice with a fork and serve hot, garnished with fresh cilantro.
Equipment
- Large Skillet
- Sauté Pan
Notes
Consider adding red pepper flakes for heat or extra vegetables for nutrition. This dish makes great leftovers!