Description
One Pan Mexican Chicken and Rice is a vibrant, flavorful dish that brings the essence of Mexican cuisine to your table. This one-pan wonder features succulent chicken thighs simmered with fluffy rice, colorful bell peppers, and aromatic spices, creating a meal that’s perfect for busy weeknights or cozy gatherings. With minimal cleanup and maximum taste, it’s sure to become a family favorite that impresses every time.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 cup diced bell peppers (red, yellow, green)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Prepare the ingredients by chopping bell peppers and onions; mince garlic.
- In a large skillet, heat olive oil over medium heat. Sear chicken thighs until golden brown on both sides.
- Add onions and bell peppers; sauté until softened (about 5 minutes). Stir in garlic, cumin, paprika, and chili powder.
- Mix in the rice and diced tomatoes with juice, blending well.
- Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for about 20 minutes until rice is tender.
- Fluff with a fork before serving; garnish with cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg