Description
Savory One Pan Mexican Chicken and Rice brings zesty flavors straight from Mexico’s culinary heart to your dinner table. Hearty ingredients meld together, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 6 chicken thighs (bone-in, skin-on or boneless)
- 1 cup long grain rice (uncooked)
- 1 ½ cups chicken broth
- 1 (14.5 oz / 411 g) can diced tomatoes (with juice)
- 1 small onion, chopped
- 1 red bell pepper, chopped
- ½ cup frozen corn (optional)
- ½ cup black beans, rinsed and drained (optional)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp minced garlic
- ½ tsp ground cumin
- ½ tsp black pepper
- Juice of ½ lime
- Chopped fresh cilantro, for garnish
Instructions
- Seasoning Preparation: Combine chili powder, paprika, garlic powder, cumin, salt, and pepper. Thoroughly coat chicken thighs with the aromatic spice blend.
- Chicken Searing: Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken thighs skin-side down for 3-4 minutes until golden, then flip and sear briefly. Transfer chicken to a temporary plate.
- Vegetable Sautéing: In the same skillet, soften onions and red bell peppers for 3-4 minutes. Quickly introduce minced garlic and cook until fragrant.
- Rice and Liquid Integration: Add rice, chicken broth, diced tomatoes, corn, and black beans to the vegetable mixture. Bring the mixture to a gentle simmer.
- Chicken Placement and Baking: Nestle seared chicken thighs skin-side up into the rice mixture. Cover with lid or foil and bake in a preheated 375°F (190°C) oven for 35-40 minutes until rice becomes tender and chicken is fully cooked.
- Finishing Touch: Optional broiling for 2-3 minutes creates extra crispy chicken skin. Garnish with fresh lime juice and chopped cilantro before serving.
Notes
- Marinate chicken thighs in spice mix for 30 minutes before cooking to deeply infuse flavors and tenderize the meat.
- Use low-sodium chicken broth and ensure proper liquid-to-rice ratio to keep rice moist and fluffy during baking.
- Swap chicken thighs with boneless chicken breasts, ground turkey, or firm tofu for dietary variations without changing core recipe technique.
- Select a heavy-bottomed, oven-safe skillet with tight-fitting lid to maintain consistent heat distribution and prevent moisture loss during cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 100 mg