Description
Whipping up one pan mexican chicken and rice feels like a culinary escape straight to Mexico’s heartwarming kitchens. Packed with zesty spices and simple ingredients, this comforting meal comes together effortlessly, making dinner a delightful breeze for busy home cooks.
Ingredients
Scale
Proteins:
- 1 lb boneless, skinless chicken thighs
Grains and Base:
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
Vegetables and Aromatics:
- 1 cup diced bell peppers (red, yellow, green)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Seasonings:
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro
Instructions
- Chop 1 medium onion and 1 cup bell peppers into small, uniform pieces. Mince 3 cloves of garlic with a sharp knife.
- Place a large skillet over medium heat. Add 2 tsp olive oil and warm for 30 seconds.
- Add 1 lb chicken thighs to the skillet. Sear for 4-5 minutes per side until a golden-brown crust forms.
- Drop chopped onions and bell peppers into the skillet. Sauté for 5 minutes until vegetables soften and become translucent.
- Sprinkle 1 tsp cumin, 1 tsp paprika, and 1 tsp chili powder over the mixture. Stir to coat chicken and vegetables evenly.
- Add 1 cup long-grain rice and 1 can of diced tomatoes. Mix thoroughly to combine ingredients.
- Pour 2 cups chicken broth into the skillet. Stir gently to distribute liquid evenly.
- Increase heat to high and bring the mixture to a rolling boil for 2 minutes.
- Reduce heat to low. Cover skillet tightly with a lid and simmer for 20 minutes.
- Remove lid and check rice tenderness. Let rest for 5 minutes before serving.
- Use a fork to fluff rice and separate chicken. Garnish with fresh chopped cilantro if desired.
Notes
- Use chicken breasts instead of thighs for a leaner protein option.
- For a gluten-free version, confirm your broth is certified gluten-free and use brown rice.
- Customize heat levels by adjusting chili powder or adding jalapeños for extra kick.
- Make this dish vegetarian by swapping chicken for black beans or plant-based protein and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg