One Pan Mexican Chicken and Rice delivers vibrant flavors and delightful textures in every bite, making it a favorite for busy weeknights. This dish combines tender chicken, perfectly cooked rice, and a medley of spices, all cooked together in a single pan, ensuring that your cleanup is as simple as your cooking. With its bright colors and savory taste, it’s a meal that feels festive yet is incredibly easy to prepare.
Why We Love This One Pan Mexican Chicken and Rice
One Pan Mexican Chicken and Rice stands out for several reasons. First, it simplifies cooking by requiring just one pan, which means less mess and hassle after the meal. The combination of chicken and rice makes for a hearty dish, providing plenty of protein and carbohydrates to satisfy your hunger. Additionally, the fragrant spices and colorful ingredients bring warmth and depth to the dish, making it a comforting choice for any occasion. You can easily customize it with your favorite toppings, such as fresh cilantro or a squeeze of lime, to elevate the flavors. This dish not only caters to your taste buds but also feeds your creativity in the kitchen, allowing you to embrace a little bit of culinary adventure with each spoonful.
Ingredients for One Pan Mexican Chicken and Rice
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (15-ounce) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14-ounce) diced tomatoes with green chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup fresh cilantro, chopped
- Lime wedges, for serving
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with salt, pepper, and half of the chili powder. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the diced onion and chopped bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the rice, remaining chili powder, cumin, and smoked paprika. Cook for about 1-2 minutes, allowing the rice to absorb the flavors.
Add the diced tomatoes with their juices, chicken broth, black beans, and corn to the skillet. Stir everything together until well combined.
Bring the mixture to a simmer, then reduce the heat to low. Return the browned chicken to the skillet and cover it with a lid. Let it cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Remove from heat and fluff the rice with a fork. Stir in the chopped cilantro. Serve hot with lime wedges on the side for squeezing over the dish.
How to Serve One Pan Mexican Chicken and Rice
Serving One Pan Mexican Chicken and Rice is not only easy but also customizable to fit your taste preferences. Start by spooning generous portions onto each plate, ensuring everyone gets a good mix of chicken and rice. The vibrant colors of the dish will make it visually appealing. You can garnish each serving with fresh cilantro for an extra splash of flavor and color. For those who enjoy a kick, offer sliced jalapeños or a drizzle of your favorite hot sauce on the side. Additional toppings like diced avocado or a dollop of sour cream can enhance the creaminess and complement the spices in the dish. This meal pairs well with a simple green salad or some crusty bread, providing options for those who want to add a little something extra. Don’t forget to set out lime wedges; a squeeze of fresh lime juice can brighten up the flavors even more.
Expert Tips for One Pan Mexican Chicken and Rice
To elevate your One Pan Mexican Chicken and Rice, consider a few expert tips. First, choose high-quality chicken. Using thighs adds moisture and flavor compared to chicken breasts, keeping the meat juicy during cooking. Next, if you like an extra kick, add diced jalapeños or a sprinkle of cayenne pepper when cooking the onion and peppers. Fresh ingredients make a big difference, so use fresh cilantro and lime for garnishing. You can also customize the type of beans you use, such as kidney or pinto beans, for a different flavor profile.
Another tip is to allow the dish to rest for a few minutes after cooking. This resting time allows the flavors to meld together and helps the rice to firm up, making it less mushy. If you can, try letting the dish sit covered off the heat for an additional 5 minutes before serving. Lastly, if you want to incorporate more veggies, you can stir in chopped zucchini or spinach along with the rice, adding more nutrition and flavor without altering the essence of the dish.
How to Store One Pan Mexican Chicken and Rice
Storing One Pan Mexican Chicken and Rice is straightforward. Allow the leftovers to cool completely before transferring them to an airtight container. This will help prevent excess moisture from making the rice soggy. The dish can be refrigerated for up to 3-4 days. If you’re looking to store it for a longer period, you can freeze it. Place the cooled rice and chicken in a freezer-safe container or freezer bags, removing as much air as possible before sealing. You can store it in the freezer for up to 2-3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat in a skillet or microwave until heated through, adding a splash of water or broth if needed to restore moisture.
Variations of One Pan Mexican Chicken and Rice
One Pan Mexican Chicken and Rice is versatile, allowing for various tweaks and variations. For a healthier alternative, you can substitute quinoa for the rice, which adds a protein boost and a unique texture. If you want to turn this dish into a vegetarian option, simply replace the chicken with chickpeas or additional beans and vegetable broth instead of chicken broth.
Feel free to experiment with different vegetables too; adding diced carrots, zucchini, or spinach can increase the nutritional value and add a splash of color. To switch up the flavors, you can explore adding different spices or sauces. A dab of enchilada sauce or taco seasoning can transform the flavor profile beautifully. For a cheesier version, consider topping the dish with shredded cheese in the last few minutes of cooking; allow it to melt and create a gooey, delicious topping. Finally, if you love citrus flavors, try marinating the chicken in lime juice and garlic ahead of time for an added punch of flavor before you start cooking.
FAQ about One Pan Mexican Chicken and Rice
If you have questions about One Pan Mexican Chicken and Rice, you’re not alone! Here are some common queries.
Can I use frozen chicken in this dish? Yes, you can use frozen chicken. Just make sure to cook it fully before combining it with the rice. It may take a bit longer to brown.
What type of rice is best for this recipe? Long-grain rice works best, but you can also use medium-grain rice. Avoid short-grain rice, as it may become too sticky.
How spicy is One Pan Mexican Chicken and Rice? The spice level depends on the ingredients you choose. Using mild diced tomatoes will keep it more on the mild side, while adding jalapeños or increasing chili powder can amp up the heat.
Can I make this dish ahead of time? Yes, One Pan Mexican Chicken and Rice can be made ahead of time and stored in the refrigerator. It reheats beautifully and can taste even better the next day as the flavors meld.
Is there a way to make this dish gluten-free? The ingredients used are typically gluten-free, but always check the labels on broth and spices to ensure they haven’t been processed with gluten.
One Pan Mexican Chicken and Rice
Ingredients
For the Dish
- 1 tablespoon olive oil Used for cooking.
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces Adds protein and moisture.
- 1 small onion, diced Provides flavor.
- 3 cloves garlic, minced Enhances flavor.
- 1 medium bell pepper, chopped Adds sweetness and color.
- 1 cup long-grain rice Base of the dish.
- 2 cups chicken broth Liquid for cooking the rice.
- 1 can (15-ounce) black beans, drained and rinsed Adds fiber and protein.
- 1 cup corn Can be fresh, frozen, or canned.
- 1 can (14-ounce) diced tomatoes with green chilies Adds flavor and moisture.
- 2 teaspoons chili powder Spice for flavor.
- 1 teaspoon cumin Adds depth of flavor.
- 1 teaspoon smoked paprika For smoky flavor.
- to taste Salt and pepper Used for seasoning.
- ½ cup fresh cilantro, chopped For garnish.
- for serving Lime wedges Adds acidity and brightness.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season them with salt, pepper, and half of the chili powder. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the diced onion and chopped bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1 minute.
- Stir in the rice, remaining chili powder, cumin, and smoked paprika. Cook for about 1-2 minutes, allowing the rice to absorb the flavors.
- Add the diced tomatoes with their juices, chicken broth, black beans, and corn to the skillet. Stir everything together until well combined.
- Bring the mixture to a simmer, then reduce the heat to low. Return the browned chicken to the skillet and cover it with a lid.
- Let it cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
- Remove from heat and fluff the rice with a fork. Stir in the chopped cilantro.
- Serve hot with lime wedges on the side for squeezing over the dish.
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