17 INGREDIENTS • 8 STEPS • 45MINS

Tex-Mex Chicken and Rice

Name: Tex-Mex Chicken and Rice
Total time: PT2700.0S
Yield: 6
Ingredients: 2 pound Boneless, Skinless Chicken Breast; 2 tablespoon Olive Oil; 2 tablespoon Old El Paso™ Taco Seasoning Mix; 1 teaspoon Dried Oregano; 2 tablespoon Unsalted Butter; 1 Onion; 2 Green Bell Pepper; 4 clove Garlic; 1 tablespoon Tomato Paste; 1 can Diced Tomatoes; 1 can Corn; 1 teaspoon Cayenne Pepper; 2 1/2 cup Low-Sodium Chicken Broth; 1 cup Long Grain White Rice; 1 1/2 cup Shredded Cheddar Cheese; 2 tablespoon Fresh Cilantro; 1 Lime

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.

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45MINS

Total Time

$3.52

Cost Per Serving

Ingredients

Servings

us / metric

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

for garnish

optional

Lime

cut into wedges, for garnish

optional

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Cooking Instructions

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step 1

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.

step 2

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.

step 3

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

step 4

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.

step 5

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.

step 6

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

step 7

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

step 8

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