One Pan Mexican Chicken and Rice
A delightful, savory dish that combines tender chicken, fluffy rice, robust black beans, and vibrant vegetables, all cooked in one pot for a quick and easy meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Ensure uniform pieces for even cooking.
- 1 cup rice (any long-grain variety) Basmati or jasmine works best.
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 each bell pepper, diced Any color preferred.
- 1 each onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 can diced tomatoes with green chilies
- 1 tsp cumin Adjust according to heat preference.
- 1 tsp chili powder Can be reduced or omitted for milder flavor.
- to taste Salt and pepper
- for cooking drizzle Olive oil
- for garnish to taste Chopped cilantro
Instructions
Preparation
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Once the pan is hot, add the diced chicken, seasoning generously with salt and pepper. Cook for about 5–7 minutes, stirring occasionally until browned.
- Add the diced onion, minced garlic, and bell pepper to the skillet. Sauté for about 3–5 minutes until softened and fragrant.
- Stir in the rice, rinsed black beans, drained corn, and diced tomatoes with green chilies.
- Pour in the chicken broth, add the cumin and chili powder, stirring well to combine.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet.
- Let it simmer for about 20–25 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Fluff the rice gently with a fork and garnish with freshly chopped cilantro.
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Notes
Serve hot with lime wedges and optional sides like tortilla chips or a fresh salad. Adjust spices and ingredients as needed for a customizable dish.