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.
Try my Chickpea Avocado Veggie Wraps recipe.
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:
Spices:
For serving/topping:
Try my Chickpea and Sweet Potato Breakfast Hash recipe.
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.
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.
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.
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.
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.
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:
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.
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.
I made Tex-Mex rice that's better than takeout. 😤 Chicken, rice, beans, corn, peppers, and bold spices. Topped with avocado, lime, chili, and fresh coriander. 40 minutes. 35g protein. One pan. 🌶️
Approximate Glycemic Index (GI): 55–60 (medium)
Approximate Glycemic Load (GL) per serving: 30–34 (high)
*Note: This recipe has high carbohydrate content (58g per serving) with 10-12g of fiber from white rice (lower fiber), kidney beans (high fiber), sweetcorn (medium fiber), red pepper, onion, and avocado, resulting in approximately 46-48g of net carbs. The main carb sources are white rice (medium to high GI), kidney beans (low GI, high fiber), sweetcorn (medium GI), and small amounts from onion and tomato. The high protein (35g) and fat (22g) help lower the overall glycemic response. For a lower GL version, substitute brown rice for white rice (higher fiber, lower GI), reduce rice to ½ cup cooked per serving, or serve over cauliflower rice. For context, pure glucose has a GI of 100.*
