Description
Mexican Chicken and Rice is a flavorful one-pan dinner featuring tender chicken, perfectly seasoned rice, tomatoes, black beans, corn, and melted cheese. This easy family meal is packed with bold Tex-Mex flavors and ideal for busy weeknights or meal prep.
Ingredients
Chicken and Seasonings
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Vegetables and Rice
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
Finishing Touches
- 1 cup shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Season the Chicken: In a bowl, combine chicken pieces with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper, ensuring each piece is evenly coated with the spices.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Using the same skillet, add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Toast the Rice: Stir the long-grain white rice into the skillet with the onions and garlic. Toast the rice for about 1 minute, stirring frequently to coat it evenly and enhance its flavor.
- Add Liquids and Tomatoes: Pour in the chicken broth and canned diced tomatoes along with their juices. Stir to combine all ingredients well.
- Return Chicken and Boil: Add the browned chicken back into the skillet. Bring the mixture to a rolling boil to start the cooking process for the rice and chicken.
- Simmer: Reduce the heat to low, cover the skillet, and let it simmer gently for 18 to 20 minutes, or until the rice is tender and has absorbed the liquid.
- Add Beans and Corn: Stir in the rinsed black beans and corn kernels. Cook uncovered for an additional 3 to 4 minutes to heat them through.
- Melt the Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the skillet. Cover and let the cheese melt for 2 to 3 minutes.
- Garnish and Serve: Remove from heat, garnish with chopped fresh cilantro, and serve hot with lime wedges on the side for squeezing over the dish.
Notes
- Brown rice can be used as a substitute but requires longer cooking time and more liquid.
- For extra heat, add diced jalapeños when sautéing the onions.
- Leftovers store well in the refrigerator for up to 4 days, making it perfect for meal prep.
- Enhance the dish by topping with avocado slices, sour cream, or your favorite salsa before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
