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Tex-Mex Chicken And Rice

Tex-Mex Chicken and Rice recipe image
This hearty Tex-Mex Chicken and Rice dish combines tender bite-sized chicken pieces with fluffy long-grain rice, kidney beans, and sweet dark raisins. Infused with warm spices like chili powder, cumin, and cinnamon, it offers a perfect balance of savory and slightly sweet flavors. The dish comes together quickly in a single skillet, making it an ideal weeknight dinner solution. It&# 226;€™s comforting, protein-packed, and easy to customize with your favorite toppings. Perfect for family meals or meal prep, this recipe delivers satisfying home-style flavor with minimal effort and cleanup.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 166.4
Dietary: Gluten-free
Description
This hearty Tex-Mex Chicken and Rice dish combines tender bite-sized chicken pieces with fluffy long-grain rice, kidney beans, and sweet dark raisins. Infused with warm spices like chili powder, cumin, and cinnamon, it offers a perfect balance of savory and slightly sweet flavors. The dish comes together quickly in a single skillet, making it an ideal weeknight dinner solution. It&# 226;€™s comforting, protein-packed, and easy to customize with your favorite toppings. Perfect for family meals or meal prep, this recipe delivers satisfying home-style flavor with minimal effort and cleanup.
Ingredients
  • 2 tablespoon Canola oil
  • 10 oz Boneless, skinless chicken breast, cut into 1/2-inch chunks
  • 1 cup Uncooked long grain white rice
  • 1 can (15 oz) Red kidney beans, rinsed and drained
  • 1/2 cup Dark seedless raisins
  • 1 cup Water
  • 3 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Directions
  1. 1
    Heat canola oil in a large skillet over medium-high heat.
  2. 2
    Add the chicken chunks to the skillet and cook until golden brown and cooked through, about 5-7 minutes.
  3. 3
    Remove the chicken from the skillet and set aside on a plate.
  4. 4
    In the same skillet, add the uncooked rice, chili powder, cumin, garlic powder, cinnamon, and salt. Stir constantly for 1 minute to coat the rice with spices.
  5. 5
    Add the water, kidney beans, and raisins to the skillet. Stir to combine.
  6. 6
    Return the cooked chicken to the skillet and stir to mix with the rice mixture.
  7. 7
    Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
  8. 8
    Remove from heat and let stand for 5 minutes before fluffing with a fork and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 166.4kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 2526.8mg106%
Total Carbohydrate 21.0g8%
Dietary Fiber 2.6g11%
Sugars 0.5g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a creamier texture, you can stir in 1/4 cup of sour cream or Greek yogurt after cooking.

If you prefer a spicier dish, add 1/2 teaspoon of cayenne pepper or diced jalapeños with the spices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

For a lower-carb option, substitute the rice with cauliflower rice and adjust cooking time accordingly (cauliflower rice cooks in about 5-7 minutes).

Ensure the rice is fully cooked and tender before serving. If the rice is still hard after 20 minutes, add 2-3 tablespoons of water, cover, and cook for another 5 minutes.

Keywords: tex-mex, chicken, rice, one-pot, skillet, kidney beans, raisins, cumin, chili powder, weeknight dinner, comfort food, easy recipe, family meal, protein, spicy, flavorful, quick dinner, meal prep, homestyle, savory
Read it online: https://www.chefs-mate.com/recipe/tex-mex-chicken-and-rice/