Description
This One Pot Mexican Chicken and Rice recipe is a flavorful and convenient meal that combines tender chicken thighs with aromatic rice, beans, and corn, all cooked in one pot for easy cleanup.
Ingredients
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Mexican Spice Mix
- 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
Chicken
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
Rice
- 1 small onion, diced
- 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
- 3/4 cup tomato passata
- 1 cup frozen corn kernels
- 1 can (400g/16oz) black beans, drained and rinsed
Instructions
- Prepare the Mexican Spice Mix: Combine garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a bowl.
- Cook the Chicken: Season chicken thighs with the spice mix, then sear in a pot until golden. Remove and set aside.
- Cook the Rice: In the same pot, sauté onion, garlic, and capsicum. Add rice, stock, passata, corn, and beans. Place chicken back on top, cover, and simmer until rice is cooked.
Notes
- Adjust the cayenne pepper to suit your spice preference.
- Feel free to use chicken breast instead of thighs if preferred.
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 90 mg