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Servings:

Tex-Mex Chicken and Rice

This quick and incredibly simple chicken and rice recipe is full of satisfying Tex-Mex flavors. Juicy, boneless chicken breasts, perfectly seasoned with the Southern flavors and cooked alongside an array of healthy and delicious veggies - a low-effort meal and a guaranteed crowd-pleaser.

Total Time

45min

4.5

6 Ratings

Author: SideChef Everyday

Servings:

Ingredients

•

2 lb

Boneless, Skinless Chicken Breasts , cubed

•

2 Tbsp

Olive Oil , divided

•

2 Tbsp

Old El Paso™ Taco Seasoning Mix

•

1 tsp

Dried Oregano

•

2 Tbsp

Unsalted Butter

•

Large Onion , chopped

•

Medium Green Bell Peppers , chopped

•

4 cloves

Garlic , minced

•

1 Tbsp

Tomato Paste

•

1 can
(15 oz)

Diced Tomatoes

•

1 can
(8.75 oz)

Corn , drained

•

1 tsp

Cayenne Pepper

•

2 1/2 cups

Low-Sodium Chicken Broth

•

1 cup

Long Grain White Rice

•

1 1/2 cups

Shredded Cheddar Cheese

•

2 Tbsp

Chopped Fresh Cilantro

(optional)

•

Lime

(optional)

Cooking Instructions

In a large skillet over medium-high heat, add Olive Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) and cook the Boneless, Skinless Chicken Breasts (2 lb) . Add the Old El Paso™ Taco Seasoning Mix (2 Tbsp) and Dried Oregano (1 tsp) over the chicken and cook for 5 minutes until browned and the seasonings are fragrant.

Stir in Onion (1) , Green Bell Peppers (2) , and Tomato Paste (1 Tbsp) and cook for 3-4 minutes until the tomato paste has deepened in color.

Add the Garlic (4 cloves) and cook for another 30 seconds until fragrant.

Add the Diced Tomatoes (1 can) , Corn (1 can) , Cayenne Pepper (1 tsp) , Low-Sodium Chicken Broth (2 1/2 cups) , and Long Grain White Rice (1 cup) . Stir everything together and bring it to a boil.

Reduce the heat to low and cover with a lid. Simmer for 20-25 minutes stirring often, making sure nothing burns. The rice is done when all the liquid has been absorbed and the rice is cooked through. Remove from heat.

Add 1 cup of the Shredded Cheddar Cheese (1 1/2 cups) and gently stir.

Top with the remaining ½ cup of shredded cheese, cover, and let it sit for about 3 minutes or until the cheese melts.

Garnish with Fresh Cilantro (2 Tbsp) and serve with Lime Wedges (1) .

Nutrition Per Serving

CALORIES

512

FAT

19.1 g

PROTEIN

42.9 g

CARBS

42.9 g