Tex Mex Chicken And Rice
I have a lot of chicken and rice recipes here on the blog, but one flavor that always stands out to me is Tex Mex. This is why I wanted to create this simple one pot dish of chicken and rice with wonderful Tex Mex flavors. You all know I love one pot dishes that require very little effort and time. This is as close as you’ll get to a dump and cook type of dish. I prefer using chicken thighs in these types of recipes because they’re juicier and pack a lot more flavor, however you can use chicken breast or even sausage would be great here. This rice dish is also packed with lots of veggies, fire roasted tomatoes, and lots of Tex Mex spices.
Ingredient Notes
Chicken – I prefer using chicken thighs more often than not, because there’s a lot more flavor in chicken thighs than breast, plus you end up with a juicier meat when cooked. However, you can still use chicken breast if you wish, or I would even suggest going with chicken sausage. Rice – Long grain rice worked best in this type of recipe, such as Jasmine rice or Basmati rice, because you end up with the best texture. You can still use a medium or short grain rice, but keep in mind that it will clump more than long grain rice. Stay away from wild rice or brown rice because the liquid to rice ratios are different. Onion and Garlic – Essential flavor enhancers to any chicken and rice dish. Spices – Lots of Tex Mex seasoning which you can make your own or use store bought, cumin and chili powder. Notice I didn’t add any salt to this dish because there’s enough salt from other spices and ingredients, but always taste the dish and adjust to your preference. Bell peppers – I like to use green and red bell peppers because it adds nice color to the dish, but feel free to use whatever you have in your fridge. Chicken Broth – I always prefer to use a low sodium chicken broth. Vegetable broth also works. Black Beans – Make sure you rinse and drain them well. Corn – I love corn in this type of dish. Canned, frozen or fresh will work. Cheese – I used Monterey Jack cheese, freshly shredded by me. Always shred your own cheese, this way there are no added preservatives. Other cheeses that work could bee cheddar cheese, Colby, Mexican blend, etc. Oil and Butter – I love combining some olive oil and butter to saute the chicken and veggies in for ultimate flavor. Lime – I strongly recommend serving this with lime wedges for squeezing over your rice dish as you serve, total game changer. Cilantro – A little cilantro as garnish goes a long way. If you don’t like cilantro, parsley will work as well.
How To Make Tex Mex Chicken And Rice
Tips
Leftovers
Store any leftover Tex Mex chicken and rice in an airtight container for 3 to 4 days in the refrigerator. You can freeze it as well for up to 3 months, but keep in mind the texture of the rice will change.
More Delicious Recipes To Try
Tex Mex SeasoningChicken DivanTex Mex Stuffed PeppersNo Peek Chicken Rice CasseroleTex Mex Potato SaladOne Pot Cheesy Chicken Broccoli Rice CasseroleTex Mex ChilaquilesSlow Cooker Chicken ChiliYellow RiceCreamy Chicken And RicePaella RecipeNasi Goreng
