One-Pot Tex-Mex Chicken and Rice Casserole

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A comforting one-pot meal combining tender chicken, seasoned rice, and classic Tex-Mex spices for an easy weeknight dinner. This Tex-Mex-inspired chicken recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1/2 cup black beans, drained and rinsed
• 1/2 cup frozen corn kernels
• 2 tbsp olive oil
• 1/2 medium chopped yellow onion
• 3 minced garlic cloves
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs, seasoned with 1 tsp salt and 1/2 tsp black pepper, and sear for 4 minutes per side until golden brown but not cooked through. Remove chicken and set aside.
2. Step 2: Lower heat to medium and add 1/2 medium chopped yellow onion plus 3 minced garlic cloves to the skillet. Sauté for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 tbsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute to toast the spices.
4. Step 4: Add 1 cup long grain white rice and stir to coat the grains in the spices and oil for 2 minutes.
5. Step 5: Pour in 2 cups chicken broth and 1 can (10 oz) diced tomatoes with green chilies, stirring to combine. Add 1/2 cup black beans and 1/2 cup frozen corn, then nestle the chicken thighs back into the skillet on top of the rice mixture.
6. Step 6: Bring to a gentle simmer, cover with a lid or foil, and transfer the skillet to a preheated 375°F oven. Bake for 25 minutes until rice is tender and chicken is cooked through.
7. Step 7: Remove the skillet from the oven, sprinkle 1 cup shredded cheddar cheese over the top, and cover again for 5 minutes until cheese is melted.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over the dish.