Description
Savor hearty One Pan Mexican Chicken and Rice, a zesty culinary journey through bold Mexican flavors. Simmering with aromatic spices and tender chicken, this dish delivers a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 6 bone-in, skin-on chicken thighs (or boneless if preferred)
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 teaspoon minced garlic
- 1 cup long grain rice (uncooked)
- 1 ½ cups chicken broth
- 1 (14.5 ounces / 411 grams) can diced tomatoes (with juice)
- ½ cup frozen corn (optional)
- ½ cup black beans, rinsed and drained (optional)
- Juice of ½ lime
- Chopped fresh cilantro, for garnish
Instructions
- Prepare the spice blend by combining chili powder, paprika, garlic powder, cumin, salt, and pepper in a small mixing container.
- Thoroughly coat chicken thighs with the prepared spice mixture, ensuring even coverage on all sides.
- Heat olive oil in a large oven-safe skillet over medium-high temperature, creating a hot cooking surface.
- Carefully place chicken thighs skin-side down, searing for 3-4 minutes until achieving a golden-brown exterior.
- Flip chicken and cook for an additional 2 minutes, then transfer to a temporary holding plate.
- In the same skillet, sauté diced onions and red bell peppers until they become translucent and slightly softened.
- Add minced garlic and quickly incorporate, allowing the aromatics to release their fragrant oils.
- Pour rice into the skillet, stirring to combine with the vegetable mixture.
- Add chicken broth, diced tomatoes, corn, and black beans, gently mixing all ingredients.
- Allow the mixture to come to a gentle simmer, creating a flavorful base for the rice.
- Carefully nestle the seared chicken thighs on top of the rice mixture, positioning skin-side up.
- Cover the skillet with a tight-fitting lid or aluminum foil to trap moisture and heat.
- Transfer the skillet to a preheated 375°F (190°C) oven and bake for 35-40 minutes.
- Verify the rice is tender and chicken is fully cooked through by checking internal temperature.
- For extra crispy skin, remove the cover and broil for 2-3 minutes, watching carefully to prevent burning.
- Finish the dish by squeezing fresh lime juice over the top and garnishing with chopped cilantro.
- Serve immediately, allowing diners to enjoy the vibrant, one-pan Mexican-inspired meal.
Notes
- Swap chicken thighs with tofu or tempeh for a vegetarian version that maintains the same rich, spicy flavor profile.
- Reduce sodium by using low-sodium chicken broth and cutting salt quantity in half for health-conscious eaters.
- Toast rice briefly before adding liquid to enhance nutty undertones and create deeper, more complex taste dimensions.
- Select bone-in, skin-on chicken thighs for maximum moisture and richer flavor compared to boneless alternatives.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 150 mg