Tex-Mex chicken and rice dinner recipe is ready fast
Tex-Mex flavors make this chicken and rice skillet as easy to eat as it is to make— and clean up! (May 2022) Credit: Marge Perry
Kids are graduating, getting ready for summer camp, coming home from college, having showers, getting married. Gatherings seem to be coming in droves — in addition to the usual celebrations at this time of year, we’ve got all the ones that had been postponed the last two years. It seems like we are all suddenly busier than ever.
I’ve got a dinner that is as easy to make as it is to eat — and clean up. It takes just one skillet and tastes like a night out at your favorite Tex-Mex joint — but is more healthful. The recipe below calls for chicken thighs, but you can substitute breasts to cut back on the fat and calories.
The dish reheats well, and is tasty the second day. You can even freeze it in lunch-sized portions in microwavable containers. But to do that, you’ll need leftovers — which I somehow never have.
Tex-Mex Chicken and Rice Skillet
2 tablespoons olive oil, divided
1 pound boneless chicken thighs, cut in 1-inch pieces
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 medium onion, chopped
1 each red and green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 cup basmati rice
1 (15-ounce) can low sodium black beans, drained and rinsed
1/2 cup bottled mild salsa
1/2 cup shredded mild cheddar cheese
2 tablespoons chopped cilantro
1. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the chicken, 1/2 teaspoon of the salt, and the pepper and cook 4 minutes; transfer to a bowl.
2. Heat the remaining 1 tablespoon of oil in the skillet; add the onion, bell peppers, chili powder, cumin and smoked paprika; cook 3-4 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the rice, then add the chicken, 2 cups water and the remaining 1/4 teaspoon salt. Bring to a boil, reduce heat to medium low, and simmer, covered, until the rice and chicken are cooked, 20 minutes.
3. Stir in the beans and salsa; cook 2 minutes. Remove from heat and stir in the cheese and cilantro.
MAKES 4 SERVINGS
