Mexican Chicken and Rice
Bursting with bold flavors and vibrant ingredients, this Mexican Chicken and Rice recipe is the ultimate one-pot wonder that brings comfort food to a whole new level. Tender, seared chicken thighs are nestled into a fragrant bed of perfectly seasoned rice, simmered with zesty diced tomatoes, smoky spices, and hearty black beans. Sweet pops of corn and a hint of cilantro add fresh balance, while a squeeze of lime ties everything together. Ready in just 50 minutes, this simple yet satisfying dish is perfect for busy weeknights or casual entertaining. Packed with protein, fiber, and irresistible Mexican-inspired flavors, it's a complete meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 14-ounce can diced tomatoes with green chilies (Rotel or similar)
- 1 cup frozen corn
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro, chopped
- 1 lime, sliced into wedges
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and toss to coat it in the aromatics and oil. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken broth and diced tomatoes with green chilies (including the liquid). Add the corn, black beans, cumin, chili powder, paprika, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
Nestle the seared chicken thighs back into the pan, pushing them slightly into the rice mixture. Bring the mixture to a boil, then reduce the heat to low and cover with a tight-fitting lid.
Simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Remove from heat and let sit, covered, for 5 minutes. Sprinkle with chopped cilantro and serve with lime wedges for squeezing over the dish.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 8.2 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1093 mg | 23% | |
*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.
