One-Pot Tex-Mex Chicken and Rice
Cuisine: Tex-Mex
Author: Rachel Hanawalt
Cook time: 1 hour
Total time: 1 hour
Leave the dishes for some other night and whip up this cheesy, zesty, one-pot meal for a delicious south-of-the-border flavor celebration!
  • 1 pound boneless, skinless chicken thighs
  • 2 tsp olive oil, divided
  • 1¼ C diced sweet onion
  • 1 C diced red pepper (about 1 large pepper)
  • 4 cloves minced garlic
  • 1 Tbsp plus 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp coriander
  • ¼ tsp cayenne pepper (optional)
  • 1 28 oz can fire-roasted crushed tomatoes
  • 1 Tbsp honey
  • 2 C water
  • 1 C brown rice
  • 1 C frozen sweet corn
  • 1 C monterey jack cheese
  • cilantro for garnish
  1. In a large oven-safe skillet,* heat 1 tsp of olive oil over medium heat. Cook the boneless, skinless chicken thighs about 4 minutes on each side or until they reach an internal temperature of 165ºF. Remove from the pan and set aside.
  2. Add the second tsp of olive oil to the pan and cook the sweet onion and red pepper for 3 minutes.
  3. Add the minced garlic along with the dried spices and cook for 1 more minute.
  4. Add the fire-roasted crushed tomatoes, honey, water, and brown rice to the pan and increase to high heat. Bring to a boil and then turn the temperature down to medium-low and gently simmer for 35 to 40 minutes, or until the rice is tender. While the rice is cooking, chop the chicken.
  5. Once the rice is cooking, add the sweet corn and chopped chicken to the pan and stir to combine. Cook for about 5 minutes, or until heated through.
  6. Sprinkle with 1 C of monterey jack cheese. If you have an oven-safe skillet, place the dish under a broiler to melt the cheese for 1-2 minutes. Garnish with freshly chopped cilantro and serve.
*If you don't have an oven-safe skillet you can still make this recipe. Just skip the step of melting the cheese under a broiler at the end.
Recipe by Simple Seasonal at