Mexican Chicken Rice
Bursting with bold, vibrant flavors, Mexican Chicken Rice is your new go-to one-pan dinner that combines juicy, seasoned chicken thighs with perfectly cooked long-grain rice, a medley of black beans, corn, and diced tomatoes, all simmered in a spiced tomato broth. Ready in just 45 minutes, this savory dish is packed with essential Mexican-inspired spices like chili powder, cumin, and paprika, delivering a hearty yet zesty meal that's sure to please the whole family. Finished with a splash of fresh lime juice and a sprinkle of cilantro, this recipe is as visually enticing as it is delicious. Perfect for busy weeknights or casual gatherings, serve it as is or pair with warm tortillas for an unforgettable dinner.
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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 cup uncooked long-grain white rice
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.
Season the chicken thighs with half of the salt, pepper, chili powder, cumin, and paprika.
Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the remaining olive oil, followed by the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Stir in the uncooked rice and let it toast for 1-2 minutes, stirring frequently.
Add the chicken broth, tomato paste, diced tomatoes, black beans, corn, remaining salt, pepper, chili powder, cumin, and paprika. Mix well to combine.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).
Remove the skillet from the heat and drizzle with lime juice. Let it rest, covered, for 5 minutes.
Garnish with fresh cilantro before serving. Enjoy your Mexican Chicken Rice!
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 24.1 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 365 mg | 28% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3600 mg | 77% | |
*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.
