• prep: 15 min
• cook: 35 min
• total: 50 min

servings:

A quick, one pot dinner of Tex Mex Chicken and Rice that is incredibly simple to make and loaded with Tex Mex flavors. Tender, juicy chicken thighs, beautifully seasoned with Tex Mex seasoning, cooked with lots of veggies and rice. Quick to make, little effort required, stellar results.

• 2 tablespoons olive oil (divided)
• 1½ pounds chicken thighs (boneless skinless cut into bite sized pieces)
• 2 tablespoons Tex Mex seasoning
• 2 tablespoons butter (unsalted)
• 1 large onion (chopped)
• 2 medium bell peppers (red and green, chopped)
• 4 cloves garlic (minced)
• 15 ounce fire roasted tomatoes ((1 can diced))
• 15 ounce black beans (drained and rinsed)
• 8 ounces corn (canned or frozen, drained if canned)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2½ cups chicken broth (low sodium or no sodium added)
• 1 cup long grain rice (such as Jasmine or Basmati)
• 1½ cup Monterey Jack cheese (shredded)
• 2 tablespoons fresh cilantro (chopped)
• 1 lime (cut in wedges for serving)

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