One Pan Mexican Chicken and Rice
Enjoy vibrant flavors and delightful textures with this easy one-pan meal that combines tender chicken, perfectly cooked rice, and a medley of spices.
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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Notes
Customize with toppings like fresh cilantro or a squeeze of lime. For extra kick, consider adding jalapeños or hot sauce.