Cheesy Jalapeno Chicken and Rice Skillet

A zesty one-skillet chicken and rice skillet loaded with jalapeños, black beans, corn, and melty pepper jack cheese, finished with fresh cilantro and lime for a bold, Tex-Mex–style comfort meal.

This hearty one-skillet chicken and rice dish brings bold Tex-Mex flavor to the table with tender, chili-seasoned chicken simmered alongside fluffy rice, black beans, sweet corn, and sautéed jalapeños, onions, and garlic, all finished with a blanket of melted pepper jack cheese. Fresh cilantro and a squeeze of lime brighten every bite, creating a warm, comforting meal that’s savory, slightly spicy, and perfect for an easy weeknight dinner with minimal cleanup.

Servings

2

Prep Time

10-15 minutes

Cook Time

25-30 minutes

Total Time

35-45 minutes

Fresh
2 boneless, skinless chicken breasts (~8 oz each), cut into bite-sized chunks
2 fresh jalapeños, seeded & finely diced
½ medium yellow onion, diced
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
Lime wedges

Packaged
½ cup uncooked white rice (short or long grain)
1 cup chicken broth (plus more if needed)
1 cup canned black beans, rinsed & drained
½ cup frozen corn
6 ounces shredded pepper jack cheese
1 tbsp olive oil

Seasoning
1 tsp kosher salt
1 tsp black pepper
1 tsp chili powder

Preparation

  • Cut chicken into bite-sized chunks and pat dry.
  • Seed and finely dice jalapeños.
  • Dice onion, mince garlic, and chop cilantro.
  • Rinse and drain black beans.
  • Measure rice, broth, corn, cheese, oil, and seasonings.
  • Cut lime wedges for serving.

Cooking

  • Season chicken with salt, pepper, and chili powder.
  • Heat olive oil in a large deep skillet over medium-high heat. Sear chicken 4–5 minutes until lightly golden (not fully cooked). Remove to a plate.
  • In the same skillet, sauté onion and jalapeños 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  • Stir in uncooked rice and toast 1–2 minutes, coating grains in the aromatics.
  • Add chicken broth, black beans, corn, and the seared chicken with juices. Stir, bring to a boil, then reduce heat to low.
  • Cover and simmer 15–18 minutes, stirring occasionally, until rice is tender and liquid absorbed. Add a splash of broth if needed.
  • Sprinkle cheese evenly over the top, cover, and cook 2–3 minutes until melted.

Serving

  • Let rest 2–3 minutes to set slightly.
  • Garnish with chopped cilantro.
  • Serve with fresh lime wedges.