How To Make Tex-Mex Chicken & Rice - Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces can be more economical.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories, while monterey jack is often less expensive.

Heat a large cast iron pot over medium heat.

Add 1/4 cup olive oil to the pot and heat until fragrant.

Add 1 large chopped onion to the pot and sauté for about 5 minutes until softened.

In a bowl, mix together 2 tablespoons chili powder, 1 tablespoon ground paprika, and 1/2 teaspoon salt.

Add 1 1/2 pounds (680 grams) chopped chicken thighs to the bowl and toss to coat with the spice mixture.

Once the onions are ready, add the coated chicken to the pot and cook for about 8 to 10 minutes until browned.

Add 1 1/2 cups rice, 1 can of rinsed black beans, and 1 can of rinsed corn to the pot; stir to combine and cook for 4 to 5 minutes to brown the rice slightly.

Add 2 cups chicken stock and 1 can of chopped tomatoes to the pot; stir to combine and deglaze any stuck bits from the bottom.

Bring the mixture to a simmer, cover the pot, and simmer for 15 to 20 minutes until the rice has absorbed the liquid and is tender, stirring occasionally.

Turn off the heat and add 6 ounces (170 grams) grated cheddar cheese to the pot; mix until the cheese is melted and evenly distributed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens