Tex-Mex Rice

Let me tell you something about Tex-Mex rice. Most versions are either bland or come from a box. This Tex-Mex Rice is neither.

We’re talking juicy, spiced chicken breast cooked with red onion, red pepper, sweetcorn, kidney beans, and rice all in one pan. Topped with fresh diced avocado, a squeeze of lime, fresh chili, and a handful of coriander. It’s like a burrito bowl in rice form.

The spices do the heavy lifting oregano, paprika, cumin, and chili flakes. They transform plain chicken and rice into something smoky, warm, and addictive. The sweetcorn adds pops of sweetness. The kidney beans add creaminess and fiber. The avocado and lime bring freshness.

Forty minutes. One pan (plus a pot for rice). And you’ve got a meal that’s perfect for meal prep, weeknight dinners, or feeding a crowd.

Let’s make some Tex-Mex rice.

Try my Tex-Mex Breakfast Bowl recipe.

Why You’ll Love the Recipe

• One pan (plus rice pot). Minimal cleanup.
• 40 minutes start to finish. Fast enough for a weeknight.
• Bold Tex-Mex spices. Oregano, paprika, cumin, chili flakes.
• Chicken + beans + corn. High protein, high fiber.
• Fresh toppings. Avocado, lime, chili, coriander.
• High protein (35g) + high fiber. Keeps you full.
• Gluten free + dairy free. Fits almost every diet.
• Meal prep friendly. Tastes even better the next day.

Try my Chickpea Avocado Veggie Wraps recipe.

What You’ll Need to Make

You’ll need a large pan or skillet, a pot for rice, a cutting board and knife, a colander, a small bowl for draining, and a spatula or wooden spoon.

Ingredients (Serves 4):

For the rice and chicken:

• 7 oz. (200g) chicken breast
• 2 cloves garlic, crushed
• 3.5 oz. (100g) white rice (uncooked)
• 2 tbsp. coconut oil
• ½ red onion, chopped
• 1 red pepper, diced
• 3.5 oz. (100g) sweetcorn (canned or frozen)
• 3.5 oz. (100g) kidney beans (canned, drained and rinsed)
• 1 tomato, peeled & chopped

Spices:

• 1 tsp. oregano
• 1 tsp. paprika
• 1 tsp. ground cumin
• ½ tsp. chili flakes
• Salt and pepper, to taste

For serving/topping:

• 1 diced avocado
• 1 tbsp. lime juice
• ½ chili, chopped (or more to taste)
• Fresh coriander (cilantro), chopped

Try my Chickpea and Sweet Potato Breakfast Hash recipe.

What You’ll Need to Do

Time: 40 mins

Alright, let’s make Tex-Mex rice that’s smoky, spicy, and so satisfying.

First, drain the canned sweetcorn and kidney beans. Set them aside in a bowl.

Now peel the tomato. Bring a small pot of water to a boil. Pour the boiling water over the tomato and let it sit for about 1 minute. The skin will peel off effortlessly. Chop the peeled tomato and set aside.

Cook the rice. Prepare the white rice according to package directions. Once cooked, drain and set aside to cool slightly. (Cooling prevents the rice from getting mushy when added to the pan.)

While the rice cooks, prep the chicken. Chop the chicken breast into bite-sized cubes. Season with salt, pepper, the spices (oregano, paprika, cumin, chili flakes), and the crushed garlic. Mix well to coat.

Heat the coconut oil in a large pan over medium-high heat.

Add the seasoned chicken. Fry for 3-4 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Add the chopped red onion and diced red pepper. Cook for 3-4 minutes until softened.

Stir in the sweetcorn, kidney beans, and cooked rice. Cook for 2 more minutes, stirring well, until everything is heated through and well combined.

Remove from heat. Stir in the chopped tomato. The residual heat will warm the tomato without making it mushy.

Assemble the bowls. Divide the Tex-Mex rice among four plates or bowls.

Top with diced avocado. Drizzle with lime juice. Sprinkle with chopped chili and a handful of fresh coriander.

Serve immediately. Or pack for meal prep.

Eat with a fork. Get some rice, chicken, beans, corn, and avocado in every bite.

Easy Ingredient Swaps

1| No chicken breast? Use chicken thighs, ground turkey, or ground beef.

2| No white rice? Use brown rice (adjust cooking time), jasmine rice, or cauliflower rice.

3| No red pepper? Use green bell pepper or omit.

4| No kidney beans? Use black beans or pinto beans.

5| No sweetcorn? Use frozen corn or omit.

6| No coconut oil? Use olive oil or avocado oil.

7| Make it vegetarian: Omit chicken, double the beans, add extra vegetables.

8| Make it spicy: Double the chili flakes or add a chopped jalapeño.

Some Twist and Tweak Ideas

1| Spicy version: Double the chili flakes. Add a chopped jalapeño with the onion.

2| Cheesy version: Sprinkle shredded cheddar or Monterey Jack on top.

3| Beef version: Use ground beef instead of chicken.

4| Vegetarian version: Omit chicken, add extra beans and bell pepper.

5| Lime version: Add lime zest to the rice for extra citrus flavor.

6| Smoky version: Use smoked paprika instead of regular paprika.

7| Low carb version: Use cauliflower rice instead of white rice.

Some Helpful Tips

1| Blanch the tomato for easy peeling. Boiling water for 1 minute makes the skin slip right off. Don’t skip this step.

2| Cook the rice ahead and cool it. Fresh, hot rice can get mushy when stirred into the pan. Cooling it first helps it stay fluffy.

3| Use a large pan. You need room to stir everything together. If your pan is small, the rice won’t heat evenly.

4| Don’t overcook the chicken. 3-4 minutes is plenty for bite-sized pieces. Overcooked chicken is dry and tough.

5| Add the tomato at the end. Off the heat. The residual heat warms it without making it mushy or watery.

6| Taste and adjust seasoning. Add more salt, chili, or lime to your preference.

Some Budget-Friendly Tips

1| Chicken breast on sale. Buy in bulk. Freeze what you don’t use.

2| Canned beans and corn are cheap. Stock up when on sale. Rinse and drain well.

3| Rice in bulk. Buy a big bag. It lasts for months.

4| Fresh tomatoes are cheap. One tomato costs pennies.

5| Avocado is the splurge. One avocado serves 4. A little goes a long way.

6| Fresh coriander from a garden. One plant costs a few dollars. Endless fresh herbs.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Portion into containers. Reheat for lunch all week. Add fresh avocado and coriander just before serving.
• In a burrito. Wrap in a warm tortilla with sour cream and salsa.
• In a bowl. Top with sour cream, salsa, and jalapeños.
• As a side dish. Serve alongside grilled chicken or steak.
• For a crowd. Double the recipe. Use a larger pan.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavors actually get better on day 2 and 3. (Store avocado separately add fresh when serving.)

Freezer: Freeze for up to 2 months. The texture of the rice and beans may soften, but the flavor remains excellent. Thaw overnight in the fridge. (Do not freeze avocado.)

Reheating:

• Microwave (fast): 2-3 minutes per portion. Add a splash of water if dry.
• Skillet (best): Reheat over medium heat for 4-5 minutes, stirring occasionally, adding a splash of water if needed.

Do not reheat more than once. Take out only what you’ll eat.

Meal prep strategy: Make the Tex-Mex rice base (chicken, rice, beans, corn, spices). Portion into containers. Refrigerate or freeze. Add fresh avocado, lime, chili, and coriander just before serving.

Final Thoughts

Look, I love a good burrito bowl. But sometimes I don’t want the tortilla or the extra work. This Tex-Mex Rice gives you all the flavors of your favorite burrito in one pan.

Juicy spiced chicken. Fluffy rice. Sweetcorn. Kidney beans. Red onion and red pepper. Topped with creamy avocado, bright lime, fresh chili, and coriander.

Forty minutes. One pan. 35g of protein. High fiber. Gluten free. Dairy free.

Make it for a weeknight dinner. Make it for meal prep. Make it when you’re craving Tex-Mex but don’t want to leave the house.

However you serve it, you’re getting a rice bowl that’s anything but boring.

Now go chop some avocado.

~ Danny Davis

P.S. If you try the spicy version with extra chili flakes and jalapeño, let me know. That’s my go-to upgrade. The heat with the creamy avocado and lime? Perfect balance.