One Pot Mexican Chicken and Rice
User Reviews
4.7
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
4
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Calories
520 kcal
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Course
Main Course
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Cuisine
American
One Pot Mexican Chicken and Rice
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This easy One Pot Mexican Chicken and Rice recipe is packed with Tex-Mex flavor! Rice, corn, beans, and tender chicken make a complete meal in just one pot!
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Ingredients
- 1 teaspoon salt
- ½ teaspoon pepper
- 1.5 tablespoon cumin
- 1.5 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 chicken thighs skinless & boneless ( you can use breasts if you prefer)
- 2 tablespoons olive oil
- 4 ounces diced onion
- 2 cloves garlic minced
- 1 cup corn kernels drained
- 1 cup black beans drained
- 14.5 can diced tomatoes (I prefer a spicy blend of jalapenos and green chilis), undrained
- 2 cups chicken broth
- 1 cup white rice
- cilantro finely chopped
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Instructions
- In a medium bowl, combine the salt, pepper, 1 tablespoon cumin, 1 tablespoon chili powder, garlic powder, and onion powder. Mix well.
- Remove 1 tablespoon of spice mix and set aside for later use. Sprinkle the chicken thighs with the remaining spice mixture making sure to coat all sides.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then add the seasoned chicken. Cook chicken for 5-7 minutes on each side until it is cooked through. You will know it is done when an instant-read thermometer placed in the middle of the thigh reads 165 degrees F.
- Once the chicken is cooked remove the chicken and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the skillet along with the diced onions. Cook until onions begin to soften, approximately 3-5 minutes.
- Add the garlic and continue to cook for one minute.
- Add the corn, black beans, diced tomatoes, and remaining seasoning mix. Stir mixture together and cook for 2-3 minutes.
- Add the rice to the pan and pour the chicken broth over it. Use your spoon to scrape up any brown bits from the bottom of the pan. Make sure the broth fully covers the rice.
- Bring the mixture to a boil and then reduce heat to low and cook for 20 minutes.
- After 20 minutes remove the pan from the heat without removing the cover and let the pan sit for an additional 5 minutes.
- Remove the lid and use a fork to fluff the exposed rice.
- Place the chicken back in with the rice and garnish with cilantro. Serve hot.
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
71g
(24%)
Protein
36g
(72%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
92mg
(31%)
Sodium
1034mg
(43%)
Potassium
643mg
(18%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
950IU
(19%)
Vitamin C
23.9mg
(27%)
Calcium
90mg
(9%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 71g | 24% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 1034mg | 43% |
| Potassium | 643mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 90mg | 9% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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