Chicken and Rice Mexican Style
Transport your taste buds straight to Mexico with this vibrant and hearty Chicken and Rice Mexican Style recipe! Featuring tender, golden-seared chicken thighs nestled in a fragrant medley of sautéed onions, garlic, and red bell peppers, this one-pot dish combines long-grain white rice infused with rich chicken broth, tangy tomato sauce, and bold spices like cumin, paprika, and chili powder. Enhanced with pops of green peas, a sprinkle of fresh cilantro, and a burst of lime, this flavorful meal is as colorful as it is delicious. Perfect for weeknight dinners or casual entertaining, this easy, 45-minute recipe will bring warmth and zesty flair to your table. Plus, it’s all prepared in one skillet for easy cleanup, making it a must-try for anyone who loves bold Mexican-inspired cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped
- 1 large lime, cut into wedges (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with half of the salt, black pepper, cumin, paprika, and chili powder.
Sear the chicken thighs on both sides until golden brown, about 3–4 minutes per side. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the skillet and reduce the heat to medium.
Sauté the diced onion and minced garlic for 2–3 minutes until fragrant and translucent.
Add the diced red bell pepper and cook for another 2 minutes.
Stir in the rice, allowing it to toast slightly for 1–2 minutes.
Pour in the chicken broth and tomato sauce, and then add the remaining spices: cumin, paprika, chili powder, salt, and black pepper. Stir well to combine.
Nestle the seared chicken thighs back into the skillet, covering them partially with the rice mixture.
Cover the skillet with a lid and reduce the heat to low. Simmer for 25 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
Add the frozen peas to the skillet and cook for an additional 5 minutes, stirring gently to incorporate.
Remove from heat and sprinkle with freshly chopped cilantro.
Serve the chicken and rice hot, garnished with lime wedges for a zesty squeeze of flavor.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.2 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2432 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
