Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 4 Servings
Talk about a complete meal! This One Pot Mexican Chicken and Rice is the perfect recipe to try for a simple family dinner! You will surely fall in love with this after one bite. Enjoy!
Ingredients:
MEXICAN SPICE MIX
1 tablespoon cumin powder
½ teaspoon cayenne pepper, optional
1 ¾ teaspoon salt
1 tablespoon garlic powder (or 2 garlic cloves, minced)
Black pepper
1 tablespoon paprika
CHICKEN
2 tablespoons olive oil
1 lime (juice only)
5 chicken thigh fillets, bone-in, and skin on
RICE
¾ c tomato puree or passata
1 can (400g/16 ounces) black beans, drained and rinsed (or sub with red kidney beans)
1 c long grain rice, uncooked
1 small onion, peeled and diced (or ½ large)
1 c frozen corn kernels (or canned – drained)
1 garlic clove, minced
1 c chicken stock/broth (or vegetable stock)
1 red capsicum (bell pepper), sliced
GARNISH
Coriander/cilantro
Sliced jalapeño peppers (optional)
1 lime, plus extra to serve
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
In a mixing bowl, add all the ingredients for the Mexican Spice Rub. Whisk until well incorporated.
In another bowl, add lime juice, 2 tablespoons of Mexican Spice Mix, and 1 tablespoon of olive oil. Stir until well blended.
Coat each chicken piece with the mixture.
Place a deep skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of olive oil and allow it to become hot.
Add some of the chicken into the hot skillet, then sear each side for a few minutes until brown. Transfer onto a clean plate.
Repeat the process with the rest of the chicken pieces.
In the empty skillet, add bell peppers, garlic, and onion. Saute for about 2 minutes or until soft and aromatic. Also, make sure to scrape the bottom of the skillet to get the browned bits.
Reduce the heat to medium, then stir in the rice.
Add the Mexican Spice Mix, tomato puree, beans, chicken stock, and beans. Stir until well incorporated.
Lay the chicken over the rice with the skin part facing upwards. Let it simmer, then remove the skillet from the heat. Cover and place it in the preheated oven. Bake the chicken and rice for about 25 minutes.
Remove from the oven and place the skillet on the stove. Cook for 10 more minutes. Remove from the heat.
Allow it to cool for 5 to 10 minutes at room temperature.
Squeeze lemon on top of the chicken and rice.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
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%)