Mexican Rice with Chicken
Elevate your dinner table with this one-pot Mexican Rice with Chicken, a vibrant and flavorful dish bursting with bold spices and wholesome ingredients! Succulent, perfectly seasoned chicken thighs are nestled into a bed of fluffy, tomato-infused rice, infused with fragrant garlic, smoky paprika, cumin, and oregano. Colorful bell peppers and onions add a touch of sweetness and crunch, while lime wedges and fresh cilantro garnish the dish with a zesty freshness. Ready in under an hour, this satisfying recipe is an easy weeknight dinner idea that doesn’t skimp on flavor. Serve it as a hearty, standalone meal or pair it with your favorite Mexican sides for a complete feast—perfect for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 cup diced tomatoes (canned)
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper, diced (red or green)
- 3 cloves garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoons oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium lime, sliced into wedges
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Season the chicken thighs with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of cumin, and 0.5 teaspoon of chili powder on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet or heavy-bottomed pot over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side, until browned but not fully cooked. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil, followed by the chopped onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes, stirring frequently, until the onions are soft and translucent.
Add the rice to the skillet and cook for 2-3 minutes, stirring occasionally, until lightly toasted.
Stir in the diced tomatoes, chicken broth, smoked paprika, the remaining 0.5 teaspoon of cumin, the remaining 0.5 teaspoon of chili powder, oregano, and the remaining 0.5 teaspoon of salt. Mix well.
Nestle the seared chicken thighs into the rice mixture, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the rice is fully cooked and the chicken is tender. Stir occasionally to prevent sticking.
Once cooked, remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork, garnish with chopped fresh cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 744 mg | 16% | |
*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.
