Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Servings: 5
Bursting with flavor and a complete meal in one pot. This Mexican Chicken Rice has everything you love – Fajita flavors, seasoned Mexican rice, and succulent chicken.
Ingredients
MEXICAN SPICE MIX:
2 teaspoons paprika
2 teaspoons cumin powder
2 teaspoons garlic powder (or 2 garlic cloves, minced)
1 3/4 teaspoon salt
Black pepper
1/2 teaspoon cayenne pepper), optional
CHICKEN:
2 tablespoons olive oil
1 tablespoon lime juice
5 chicken thighs, bone-in, skin on
RICE:
1 garlic clove, minced
1 small onion, peeled and diced (or 1/2 large)
1 red capsicum (bell pepper), diced or sliced
1 c. chicken stock/broth, low sodium (or vegetable stock)
3/4 c. tomato passata (US: tomato puree)
1 c. long grain rice, uncooked
and rinsed (sub red kidney beans)
1 c. frozen corn kernels (or canned–drained)
1 can (400 grams/16 ounces) of black beans, drained
GARNISH:
Coriander/cilantro
1 lime, plus an extra to serve
Sliced jalapeño peppers (optional)
How to make One Pot Mexican Chicken and Rice
Step 1: Prepare the oven. Preheat to 180 degrees C or 350 degrees F (160 degrees fan).
Step 2: In a small bowl, place all the Mexican Spice Mix Ingredients. Mix well until combined.
Step 3: In a large bowl, place 1 1/2 tbsp of the Mexican Spice Mix along with 1 tbsp olive oil and lime juice. Mix well to form a paste. Add the chicken and coat well.
Step 4: Let the chicken marinate for at least 1 hour or overnight.
Step 5: Heat the rest of the 1 tbsp olive oil in a large deep skillet with a lid over medium-high heat. Add the chicken, skin side down, and sear for about 4 minutes until lightly golden. Flip and sear the other side for another 1 1/2 minutes. Onto a plate, transfer the chicken.
Step 6: Scrape and discard some of the burnt spices on the bottom of the skillet. In the same skillet, add the onion, garlic, and capsicum (bell peppers). Saute over medium-high heat for about 3 minutes until the onions are tender.
Step 7: Stir in the rice. Pour in the chicken stock, then add the tomato passata, corn, beans, and the rest of the Mexican Spice Mix. Stir well. On top, place the chicken, skin side up. Cover and let everything simmer.
Step 8: Tent the skillet with foil or cover it with the lid and bake in the preheated oven for about 25 minutes. Uncover and continue baking for another 15 minutes or until only small puddles of liquid are on the surface of the rice.
Step 9: Allow the dish to rest for 10 minutes, uncovered.
Step 10: Over the chicken and rice, squeeze the juice of 1 lime. Take the chicken or push it on the side, then fluff the rice. If desired, garnish with coriander/cilantro leaves, extra lime wedges, and sliced jalapeños before serving. You can also serve this with sour cream and guacamole or avocado sauce. Enjoy!
Notes:
If desired, you can omit or reduce the cayenne pepper.
For this recipe, you can use bone-in skin-on chicken, drumsticks, boneless chicken thighs, or chicken breast.
If using boneless, skinless chicken thighs, sear the chicken as directed in the recipe. The moment you remove the lid, place the chicken on top of the rice. To finish cooking, 15 minutes in the oven is all it needs.
In place of long-grain rice, you can use medium-grain rice or basmati. I do not recommend short-grain rice, risotto rice, and paella rice.
If tomato passata is not available, you can use canned crushed tomatoes instead.
Any leftover rice can be stored for up to 2 days and 3 to 4 days for the cooked chicken.
Nutrition Facts:
Serving: 442g Calories: 713cal (36%) Carbohydrates: 61.2g (20%) Protein: 40.8g (82%) Fat: 33.9g (52%) Saturated Fat: 1.1g (7%) Cholesterol: 144mg (48%) Sodium: 1612mg (70%) Potassium: 793mg (23%) Fiber: 7.4g (31%) Sugar: 6.1g (7%) Vitamin A: 1200IU (24%) Vitamin C: 48.7mg (59%) Calcium: 70mg (7%) Iron: 5mg (28%)
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