Go Back
Mexican Chicken And Rice

One-Pot Mexican Chicken and Rice Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable or canola oil
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 ½ cups low-sodium chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • ½ cup shredded Monterey Jack or cheddar cheese (optional)
  • Chopped fresh cilantro, lime wedges, and sliced avocado, for serving

Method
 

  1. Season the chicken thighs on both sides with chili powder, cumin, smoked paprika, oregano, and salt. Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken, about 4 to 5 minutes per side, then transfer to a plate.
  2. Reduce the heat to medium. Add the onion, bell pepper, and jalapeño to the pot and cook, stirring occasionally, for 5 to 6 minutes until softened. Stir in the garlic and cook 30 seconds.
  3. Add the rice and stir to coat, about 1 minute. Stir in the diced tomatoes with their juices, the broth, black beans, and corn. Bring to a boil, then tuck the chicken back into the pot. Reduce the heat to low, cover, and simmer until the rice is tender and the chicken reaches 165°F, 20 to 25 minutes.
  4. Remove the chicken. Fluff the rice with a fork, then stir in the cheese if using. Slice the chicken and arrange it over the rice. Top with cilantro and serve with lime wedges and avocado.

Notes

Let the chicken rest a couple of minutes before slicing so the juices settle. If you want the rice a touch creamier, stir in a little extra broth at the end.