Mexi Chicken Rice

Flavor-packed and incredibly satisfying, Mexi Chicken Rice is a one-skillet wonder that combines tender, spice-rubbed chicken, fluffy rice, and bold Tex-Mex flavors in every bite. This hearty dish is infused with smoky cumin, paprika, and chili powder, and features a medley of vibrant ingredients like black beans, sweet corn, and zesty diced tomatoes with green chilies. Simmered in savory chicken broth and finished with melty cheddar cheese, this easy-to-make meal is perfect for busy weeknights or casual family dinners. Serve it with a dollop of sour cream, a spritz of fresh lime, and a sprinkle of cilantro for a crowd-pleasing dish that’s bursting with flavor. Keywords: Mexi chicken rice recipe, Tex-Mex chicken and rice, easy one-skillet dinner, chicken and rice with black beans, family-friendly Tex-Mex recipes.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 1 teaspoon Garlic powder
• 1.5 cups White rice
• 3 cups Chicken broth
• 1 can Diced tomatoes with green chilies (e.g., Rotel)
• 1 cup Black beans, rinsed and drained
• 1 cup Frozen corn
• 1 cup Shredded cheddar cheese
• 2 tablespoons Cilantro, chopped
• 0.5 cup Sour cream (optional, for serving)
• 1 whole Lime wedges (optional, for serving)

Directions

Step 1

Start by seasoning the chicken breasts with salt, pepper, cumin, smoked paprika, chili powder, and garlic powder. Rub the spices evenly over both sides of the chicken.

Step 2

Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside (it will finish cooking later).

Step 3

In the same skillet, add the rice and toast it for about 1-2 minutes, stirring frequently to coat it in the flavorful oil and spices.

Step 4

Pour in the chicken broth, diced tomatoes with green chilies (including the liquid), black beans, and corn. Stir everything together to combine.

Step 5

Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the liquid.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is fully cooked through (internal temperature of 165°F/74°C).

Step 7

Once cooked, remove the skillet from heat. Carefully take out the chicken breasts and shred them with two forks, then stir the shredded chicken back into the rice mixture.

Step 8

Sprinkle the shredded cheese on top, cover the skillet for 2-3 minutes, or until the cheese melts.

Step 9

Garnish with fresh cilantro and serve with a dollop of sour cream and lime wedges, if desired. Enjoy your Mexi Chicken Rice!

Nutrition Facts

Serving size	2309 grams (2309.0g)

Amount per serving	% Daily Value*
Calories	2329

Total Fat 101.70g	130%
Saturated Fat 44.80g	224%
Polyunsaturated Fat 2.70g
Cholesterol 477mg	159%
Sodium 5831mg	254%
Total Carbohydrate 171.00g	62%
Dietary Fiber 26.30g	94%
Total Sugars 18.00g
Protein 179.10g	358%

Vitamin D 4IU	18%
Calcium 1273mg	98%
Iron 15mg	82%
Potassium 3225mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 30.9%

Carbs: 29.5%