Tex Mex Chicken And Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken thighs cooked with rice, vegetables, black beans, and corn in a one-pot Tex-Mex dinner. Seasoned with chili powder, cumin, and lime, it's flavorful with minimal effort. Topped with Monterey Jack cheese and cilantro.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil (divided)
- 1½ pounds chicken thighs (boneless skinless cut into bite sized pieces)
- 2 tablespoons Tex Mex seasoning
- 2 tablespoons butter (unsalted)
- 1 large onion (chopped)
- 2 medium bell peppers (red and green, chopped)
- 4 cloves garlic (minced)
- 15 ounce fire roasted tomatoes ((1 can diced))
- 15 ounce black beans (drained and rinsed)
- 8 ounces corn (canned or frozen, drained if canned)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2½ cups chicken broth (low sodium or no sodium added)
- 1 cup long grain rice (such as Jasmine or Basmati)
- 1½ cup Monterey Jack cheese (shredded)
- 2 tablespoons fresh cilantro (chopped)
- 1 lime (cut in wedges for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1265mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 903mg
- Calcium
- 302mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.