Tex-Mex Chicken and Rice Skillet Supper

Tex-Mex Chicken and Rice Skillet Supper

This is one of those dinners we like to call half-homemade since we use a few easy, store-bought shortcuts that add up to one delicious supper. A half-homemade meal makes you feel like you’ve taken the time to make your family dinner but, on a slammed Wednesday evening, it doesn’t feel like the death of you. This past week has been a hectic one with Scarlett in our neighbourhood’s Christmas pageant. ( I know it feels early!) We were both out every night for either a dress rehearsal or production night, so, after missing dinner one night and making meal out of snacks, I pulled this old recipe out of my pocket. I’m not sure why I never got this one up on the site until now? It’s a pretty old dish, but, whatever the reason, here it finally is for your dinner pleasure. If you have a busy week coming up this month (and I know you do!), consider giving this skillet meal a try. If not because it satisfying and tasty, but because it’s only one pot to clean.  

Tex-Mex Chicken and Rice Skillet

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes: 4 servings


  • 1 package of Spanish or Mexican rice
  • 1 16 oz can of black beans, drained and rinsed
  • 2 cups chopped chicken (from 1 store-bought rotisserie chicken)
  • 1 cup Monterey of Pepper Jack Cheese
  • 1 green onion, diced
  • Toppings
  • 1 cup sour cream
  • 1 avocado sliced or 1 cup guacamole
  • 1/2 cup salsa


In a large skillet, prepare your rice according to package directions. Add your beans to the rice once it is prepared and stir.

Stir in your chicken and then top with cheese. Cover the skillet and allow to sit on low heat to melt the cheese for about 5 minutes. When cheese is melted, sprinkle top of cheese with green onion and serve alongside toppings.

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