This Tex‑Mex Chicken Dinner recipe is a fast, fresh, and colorful meal that comes together while the chicken grills and the rice steams off‑heat. The veggie‑bean mixture requires no cooking at all, making it perfect for busy nights when you want something wholesome without extra steps. Using taco seasoning keeps the flavor big with almost no effort, and the lime‑cilantro rice adds brightness without extra cooking time. It’s a complete, satisfying dinner that feels vibrant and homemade, even when you’re short on time.
Tex Mex Chicken Dinner
This Tex‑Mex Chicken Dinner recipe is a fast, fresh, and colorful meal that comes together while the chicken grills and the rice steams off‑heat.
Ingredients
Equipment
Method
- Preheat grill or grill pan to about 400 degrees. While it heats, cook rice according to package directions. Season the chicken with taco seasoning or chili powder, paprika, cumin, salt & pepper. Grill chicken for about 8 minutes per side, or until cooked through.
- While the rice stands and the chicken grills, toss together the black beans, tomatoes, avocado, bell pepper, and if using, corn. Season with salt and pepper to taste, stir in olive oil and 2 tbsp lime juice, and if using, as much cilantro as you like.
- When the rice is done, add a some chopped cilantro (roughly 1/2 cup) and 2 tbsp lime juice, and salt & pepper to taste. Stir to combine. Plate everything together and if you have a fresh lime, squeeze some juice over the top of everything.
Preferred method for cooking rice: bring 3 cups water to boil, stir in 3 cups of rice, cover with lid and turn off heat. Let stand 10-15 minutes.