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One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice
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A vibrant and hearty one pot Mexican Chicken and Rice recipe packed with bold flavors, tender chicken thighs, fluffy long-grain rice, and savory spices. Perfect for a quick, easy, and nutritious weeknight dinner with minimal cleanup.

Ingredients

Scale

Protein

  • 4 chicken thighs (bone-in, skin-on preferred)

Grains

  • 1 1/2 cups long-grain white rice

Vegetables

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup diced bell peppers (any color)
  • 1 can (10 oz) diced tomatoes with green chilies

Liquids

  • 2 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • Juice of 1 lime

Spices & Herbs

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare and Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot or deep skillet over medium-high heat. Add chopped onion and minced garlic, stirring occasionally until softened and fragrant, about 2-3 minutes, to create a flavorful base.
  2. Brown the Chicken: Season chicken thighs with salt, pepper, chili powder, and cumin. Add the chicken to the pot and sear each side until golden brown, about 4-5 minutes per side, locking in juices and building flavor.
  3. Add Rice and Peppers: Stir in the long-grain white rice and diced bell peppers, coating the rice thoroughly with the oil and spices. Toast the rice slightly for 1-2 minutes to enhance its nutty flavor.
  4. Pour in Liquids and Tomatoes: Add the chicken broth and the canned diced tomatoes with green chilies. Stir gently to combine, scraping any bits off the bottom of the pot. Bring the mixture to a gentle boil.
  5. Simmer and Cook: Reduce heat to low and cover the pot. Let everything simmer together for 20-25 minutes until the rice is tender and the chicken is fully cooked through. Avoid lifting the lid frequently to trap steam and ensure perfect cooking.
  6. Finish with Fresh Ingredients: Remove the pot from heat. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro to add brightness and freshness before serving.

Notes

  • Use bone-in chicken thighs for extra flavor and moistness.
  • Don’t skip searing the chicken and toasting the rice for the best texture and taste.
  • Keep the lid closed during simmering to trap steam and cook the rice properly.
  • Adjust chili powder and add fresh chilies or jalapeños to increase spice level as desired.
  • Let the dish rest off the heat for 5 minutes before serving to let flavors meld.

Nutrition

Keywords: one pot, Mexican, chicken, rice, easy dinner, weeknight meal, gluten free, quick recipe

Find it online: https://marybaking.com/one-pot-mexican-chicken-and-rice/