Mexican Chicken with Rice Dish
Bursting with bold flavors and vibrant colors, this Mexican Chicken with Rice Dish is a one-pot wonder that’s both hearty and satisfying. Juicy, perfectly seasoned bone-in chicken thighs are nestled into a fragrant mix of long-grain rice, black beans, and sweet corn, simmered in a savory blend of diced tomatoes and chicken broth. Enhanced with warm spices like smoked paprika, cumin, and chili powder, every bite delivers a comforting yet zesty kick. With a garnish of fresh cilantro and a zing of lime, this dish is perfect for weeknight dinners or casual gatherings. Bonus? It’s all cooked in one skillet, making cleanup a breeze. Perfectly balanced and packed with Mexican-inspired flavors, this recipe is a must-try for lovers of quick, flavorful meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely diced (optional)
- 1 cup long-grain white rice
- 14.5 ounces diced tomatoes (canned)
- 2 cups chicken broth
- 1 cup frozen corn kernels
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 large lime, cut into wedges
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with a pinch of salt and pepper. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, minced garlic, and diced jalapeño (if using) until softened and fragrant, about 3 minutes.
Stir in the uncooked rice, cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Toast the rice for 1-2 minutes, stirring frequently.
Add the diced tomatoes (with their juices), chicken broth, frozen corn, and black beans to the skillet. Stir to combine.
Nestle the seared chicken thighs back into the skillet, making sure they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from the heat and let it rest for 5 minutes, still covered, to allow the flavors to meld.
Garnish with freshly chopped cilantro and a squeeze of fresh lime juice before serving. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 36.5 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4118 mg | 88% | |
*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.
