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Mexican Chicken And Rice Recipe

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One Pot Mexican Chicken and Rice Yellow Bliss Road
One Pot Mexican Chicken and Rice Yellow Bliss Road from www.yellowblissroad.com

Description

This Mexican Chicken and Rice recipe is a delicious and satisfying one-pot meal that is perfect for an easy weeknight dinner. It is a flavorful combination of tender chicken, fluffy rice, and bold Mexican spices.

Prep Time

Preparation time for this recipe is around 15 minutes.

Cook Time

Cooking time for this recipe is approximately 40 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long grain white rice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes with green chilies, undrained
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • Large skillet with lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
  2. Add the onion, garlic, and red bell pepper to the skillet and cook until softened, about 3 minutes.
  3. Add the rice, chili powder, cumin, garlic powder, onion powder, and salt to the skillet and stir to combine.
  4. Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  5. Simmer the rice for 18-20 minutes or until the liquid is absorbed and the rice is tender.
  6. Stir in the black beans, diced tomatoes, and corn. Add the reserved chicken back to the skillet.
  7. Cover the skillet and simmer for an additional 10-12 minutes or until the chicken is cooked through and the vegetables are heated through.
  8. Remove the skillet from the heat and stir in the chopped cilantro.
  9. Serve hot with lime wedges on the side.

Notes

This recipe is easily customizable. You can add more or less of the spices depending on your taste preferences. You can also substitute the chicken with ground beef or turkey.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 406
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 54mg
  • Sodium: 849mg
  • Total Carbohydrates: 57g
  • Dietary Fiber: 10g
  • Sugars: 5g
  • Protein: 29g

Recipe Tips

  • You can use brown rice instead of white rice for a healthier option.
  • If you prefer a spicier dish, you can add some diced jalapenos or hot sauce to the skillet.
  • You can use fresh or frozen corn kernels in this recipe.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and easy-to-make Mexican Chicken and Rice!


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