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Mexican Chicken and Rice

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Description

This Mexican Chicken and Rice is a one-pan meal packed with juicy chicken, perfectly seasoned rice, and bold spices. It’s a simple, delicious dinner that’s ready in just 30 minutes!

Ingredients

Units Scale

For the Chicken:

  • 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

For the Rice:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice (or jasmine rice)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 1 3/4 cups chicken broth
  • 1 cup frozen corn
  • 1 (15 oz) can black beans, drained and rinsed

For Serving (Optional):

 

  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Sliced jalapeños

Instructions

  1. Season the chicken: In a bowl, toss the chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
  2. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, until browned and cooked through. Remove from the skillet and set aside.
  3. Sauté the aromatics: In the same skillet, heat 1 tablespoon olive oil. Add diced onion and bell pepper, cooking for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
  4. Toast the rice: Add rice, smoked paprika, cumin, oregano, and salt. Stir well and cook for 1 minute to toast the rice.
  5. Simmer: Pour in diced tomatoes (with juice) and chicken broth. Stir well and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
  6. Finish the dish: Stir in the cooked chicken, frozen corn, and black beans. Cover and cook for another 5 minutes, until everything is heated through.
  7. Serve: Fluff the rice with a fork and top with shredded cheese, cilantro, and a squeeze of lime. Enjoy!

Notes

  • Spicy version: Add diced jalapeños or extra chili powder for heat.
  • Make it creamy: Stir in ½ cup sour cream or a splash of heavy cream before serving.

 

  • Storage: Store leftovers in an airtight container for up to 4 days.

Find it online: https://recipe.ukfinda.com/mexican-chicken-and-rice.htm