Description
A comforting one-pan dish featuring tender chicken, flavorful rice, and colorful vegetables, infused with vibrant Mexican spices.
Ingredients
Scale
- 1 lb boneless chicken thighs or breasts
- 1 cup long-grain or jasmine rice
- 2 cups chicken or vegetable broth
- 1 can diced tomatoes
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup corn
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Lime juice to taste
Instructions
- Prep your ingredients: chop your vegetables and measure out all the spices.
- In a large skillet, heat olive oil over medium heat. Season the chicken with salt and pepper, then add to the skillet. Sauté until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, toss in diced onions and bell peppers. Sauté until softened, around 3-4 minutes, then add garlic, cumin, and chili powder. Stir until fragrant.
- Add the rice to the skillet, stirring for a minute to coat it in the spices. Pour in the broth and diced tomatoes. Bring everything to a boil.
- Once boiling, return the chicken to the skillet. Cover and reduce to low heat, letting it simmer for about 20 minutes, or until the rice is tender.
- Once cooked, fluff the rice with a fork, sprinkle with fresh cilantro, and squeeze lime juice over the dish. Serve warm.
Notes
For a vegetarian version, swap chicken for black beans or lentils. You can also use brown rice for a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, rice, one-pan, Mexican, comfort food