Craving a mouthwatering meal that's both incredibly delicious and ridiculously easy to make? Get ready to revolutionize your dinner routine with this One Pan Tex-Mex Salsa Chicken and Rice! Imagine tender, perfectly seasoned chicken nestled on a bed of flavorful rice, packed with black beans and corn, all cooked in a single skillet with minimal cleanup. This recipe is about to become your go-to meal that will have your family begging for seconds and your taste buds dancing with Tex-Mex excitement!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Tex-Mex
Serves: 4 servings
Ingredients
- 2 chicken breasts
- 1 cup salsa
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup black beans, drained
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare all ingredients by patting chicken breasts dry with paper towels and seasoning both sides with salt, pepper, and cumin.
- Select a large, deep skillet or Dutch oven with a tight-fitting lid. Heat the pan over medium-high heat and add a small amount of oil to prevent sticking.
- Sear the chicken breasts for 2-3 minutes on each side until they develop a golden-brown color, creating a nice caramelized exterior. Remove chicken from the pan and set aside temporarily.
- In the same pan, add uncooked rice and toast for 1-2 minutes, stirring constantly to prevent burning and enhance the rice's nutty flavor.
- Pour in chicken broth and salsa, stirring to combine and scrape up any browned bits from the bottom of the pan.
- Add black beans and corn to the rice mixture, stirring to distribute evenly.
- Carefully place the seared chicken breasts on top of the rice mixture, nestling them slightly into the liquid.
- Cover the pan with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes or until rice is tender and chicken is cooked through (internal temperature of 165°F).
- Remove from heat and let the dish rest, covered, for 5 minutes to allow rice to absorb remaining moisture and flavors to meld.
- Uncover and fluff rice with a fork. Garnish with freshly chopped cilantro before serving.
- Slice chicken breasts and serve over the rice mixture, optionally adding additional salsa or a squeeze of lime for extra brightness.
Tips
- Pat chicken breasts completely dry before seasoning to ensure perfect searing and golden-brown exterior.
- Use fresh, high-quality salsa for the most vibrant flavor profile.
- Make sure to toast the rice briefly before adding liquids - this enhances its nutty flavor and prevents mushiness.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution.
- Don't lift the lid while cooking to maintain steam and ensure perfectly cooked rice.
- Check chicken's internal temperature with a meat thermometer to ensure it reaches 165°F.
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and rice to absorb remaining moisture.
- For extra flavor, consider using fire-roasted salsa or adding a pinch of smoked paprika.
- Customize by using different types of beans or adding diced bell peppers to the rice mixture.
- Garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for added freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
