One Pot Mexican Chicken and Rice

Introduction

One Pot Mexican Chicken and Rice is a delicious and easy dish that brings the vibrant flavors of Mexico straight to your kitchen. This recipe combines tender chicken thighs with fluffy rice, beans, and corn, all seasoned with a blend of spices. Perfect for busy weeknights, this one-pot meal makes cooking and cleanup a breeze, while satisfying your family’s taste buds.

Why Make This Recipe

Making One Pot Mexican Chicken and Rice is a fantastic choice for several reasons. First, it requires minimal cleanup since everything cooks in one pot. That’s less time spent washing dishes and more time enjoying your meal! Second, the recipe is simple to follow, making it great for cooks of any skill level. Lastly, it’s packed with protein, fiber, and a burst of flavors that everyone will love.

How to Make One Pot Mexican Chicken and Rice

Let’s dive into how to create this hearty meal that will impress your family or guests.

Ingredients:

2 tsp garlic powder (or 2 garlic cloves, minced)
2 tsp paprika
2 tsp cumin powder
1 3/4 tsp salt
1/2 tsp cayenne pepper (optional)
Black pepper
5 chicken thighs, bone-in, skin on
2 tbsp olive oil
1 tbsp lime juice
1 small onion, peeled and diced (or 1/2 large)
1 garlic clove, minced
1 red capsicum (bell pepper), diced or sliced
1 cup long grain rice, uncooked
1 cup chicken stock/broth (low sodium or vegetable stock)
3/4 cup tomato passata (US: tomato puree)
1 cup frozen corn kernels (or canned, drained)
1 can (400g/16oz) black beans, drained and rinsed (or red kidney beans)
1 lime, plus extra to serve
Coriander/cilantro
Sliced jalapeño peppers (optional)

Directions:

Preheat oven to 180°C/350°F (160°C fan).
In a small bowl, mix the garlic powder, paprika, cumin powder, salt, cayenne pepper, and black pepper to create the Mexican spice mix.
In a large bowl, mix 1 1/2 tablespoons of the spice mix with olive oil and lime juice. Add the chicken and coat it well.
If you have time, marinate the chicken for 1 hour or overnight. If not, proceed to the next step.
In a large deep skillet (preferably one with a lid), heat the remaining olive oil over medium-high heat. Sear the skin-side of the chicken for 4 minutes, then the flesh side for 1 1/2 minutes. Remove chicken and set aside.
In the same skillet, sauté the onion, minced garlic, and bell peppers for 3 minutes until the onion softens.
Add the rice to the skillet and stir. Incorporate the chicken stock, tomato passata, corn, beans, and remaining spice mix. Stir to combine.
Place the chicken on top of the rice, skin side up.
Bring to a simmer, then cover the skillet with a lid or foil and place in the oven. Bake for 25 minutes.
Remove the lid/foil and bake for an additional 15 minutes until only small puddles of liquid remain on the rice.
Remove from the oven and let it rest for 10 minutes uncovered. This allows any remaining liquid to evaporate.
Squeeze the juice of one lime over the dish. Fluff the rice, serve warm garnished with coriander/cilantro, lime wedges, and sliced jalapeños if desired.

How to Serve One Pot Mexican Chicken and Rice

Serve the One Pot Mexican Chicken and Rice hot. You can garnish it with fresh coriander/cilantro and extra lime wedges on the side. Adding a dollop of sour cream or guacamole enhances the dish further, making it even more delightful.

How to Store One Pot Mexican Chicken and Rice

Store any leftovers in an airtight container in the refrigerator. They will last for about 3 to 4 days. To reheat, simply microwave or heat in a skillet, adding a splash of chicken broth if needed to maintain moisture.

Tips to Make One Pot Mexican Chicken and Rice

Feel free to adjust the spice levels according to your taste.
You can substitute chicken thighs with chicken breasts or other proteins if preferred.
Add more vegetables like zucchini or spinach for added nutrition.

Variation

You can easily swap the black beans for red kidney beans or chickpeas. Additionally, using brown rice instead of white rice is a healthier option, though cooking times may vary.

FAQs

1. Can I use other types of meat?
Yes, you can use chicken breasts, turkey, or even pork. Just adjust the cooking time accordingly.

2. How can I make this dish spicier?
Add more cayenne pepper in the spice mix or include diced jalapeños while cooking.

3. Is it possible to make this vegetarian?
Absolutely! Substitute the chicken with more vegetables (like mushrooms or tofu) and use vegetable broth instead of chicken stock.

Enjoy the vibrant taste of One Pot Mexican Chicken and Rice, a dish that’s simple to make and packed with flavor!