Simple Tex-Mex Chicken & Rice — Cooking with SPECO

When you’re short on time and working with pantry staples, few meals come together as easily—and as satisfyingly—as chicken and rice. This Tex-Mex version takes the basics up a notch with beans, corn, and tomatoes for a hearty, flavorful dish the whole family can enjoy.

And the best part? You don’t have to do it alone. Watch along as Sequoia shows you just how quick and simple this recipe can be in the step-by-step video below!

Whether you’re new to canned chicken or already a fan, this Tex-Mex spin brings warmth, flavor, and budget-friendly comfort all in one pan.

Ingredients

• 2 cups uncooked rice
• 2 cans (10–12 oz) canned chicken, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes (with juice)
• 3 cups chicken broth (or water + bouillon)
• 1–2 tablespoons cooking oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: 1 taco seasoning packet (use in place of chili powder/onion powder for extra flavor)
• Optional toppings: shredded cheese, sour cream, tortilla chips, or hot sauce

Directions

1. Heat oil in a large skillet or pot over medium heat. Add the uncooked rice and toast lightly for 1–2 minutes.
2. Add the broth and the can of diced tomatoes (with juices). Stir to combine, then bring to a boil.
3. Reduce the heat, cover, and let the rice simmer for 20 minutes, until tender and most of the liquid is absorbed.
4. Stir in the canned chicken, beans, and corn. Season with chili powder, onion powder, salt, and pepper, or simply stir in a taco seasoning packet.
5. Cook covered for another 5 minutes, until everything is heated through and well combined.
6. Serve hot, topped with cheese, sour cream, or tortilla chips if you like.

Tips & Variations

• Keep it pantry-friendly: This recipe is designed with shelf-stable items in mind, but you can always add fresh peppers or onions if you have them.
• Make it creamy: Stir in a can of cream of chicken or cream of mushroom soup for a richer texture.
• Turn up the heat: Add canned green chilies, hot sauce, or extra chili powder if you like spice.
• Switch up the protein: No chicken on hand? Try using canned tuna or just double up on beans for a vegetarian version.
• Meal prep ready: This recipe reheats well, making it a great option for leftovers during the week.

Final Thoughts

This Tex-Mex Chicken & Rice is proof that you can make something hearty, tasty, and filling with just a handful of pantry staples. It’s a dish that stretches your dollar without skimping on flavor, and it all comes together in one pan.

So grab those cans, follow along with Sequoia’s video, and enjoy a meal that’s simple, comforting, and budget-friendly.

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