Tex-Mex Chicken and Rice Skillet
This cheesy one pot Tex-Mex Chicken and Rice Skillet is loaded with corn, peppers, and black beans for a hearty, delicious meal. It's ready in just 30 minutes and cleanup is a breeze!
Ingredients
Ingredients
- 3 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts cut into bite size pieces
- ½ teaspoon salt
- freshly ground black pepper to taste
- ½ cup diced yellow onion
- ½ cup diced red or orange bell pepper
- 1 jalapeno seeded and diced (use less if you don’t like heat)
- 1 teaspoon minced garlic
- 1 cup long grain white rice like Jasmine, uncooked
- 14.5 ounce can diced tomatoes drained
- 2.5 cups low-sodium chicken broth
- 15 ounce can black beans rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 cup frozen corn do not thaw
- 1.5 cups shredded cheese sharp cheddar, Jack, or combo
- 3 green onions thinly sliced
- optional toppings salsa, avocado, sour cream, cilantro for serving
Instructions
Instructions
- Heat 2 tablespoons of olive oil in your pressure cooker’s sauté mode or a big skillet on medium-high. Toss in that seasoned chicken with salt and freshly ground black pepper. You brown the pieces about 5-7 minutes till they smell amazing and look cooked through.
- Take the chicken out and set it aside for now. Add the last tablespoon olive oil to your pot. Next, add the diced onion, bell pepper, and jalapeno. Cook those veggies till they soften, about 3-4 minutes, stirring good.
- Stir in the minced garlic and cook a quick 30 seconds just to get that garlic aroma going.
- Add the uncooked rice and stir to coat it nicely with the oil and veggie mix. Then add the drained diced tomatoes and pour in 1 ¾ cups of chicken broth. Bring this mix to a boil and then cover the pot with the lid, sealing that ring tight and watch the float valve pop up.
- Set your pressure cooker to high for about 6 minutes. Once done, do a quick release of pressure carefully. Open the lid and stir in the rinsed black beans and frozen corn without thawing them first. Layer back in your cooked chicken pieces.
- Hit the sauté function again and cook everything together for another 2-3 minutes so the cheese melts down and the flavors all mingle.
- Taste and tweak salt and pepper, then serve it hot topped with green onions, salsa, avocado, sour cream, and cilantro.
Notes
This hearty Tex-Mex dish is perfect for a quick weeknight dinner and tastes even better as leftovers. Store refrigerated for up to 4 days or freeze for up to 3 months.