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One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice
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This One Pot Mexican Chicken and Rice is a flavorful, easy-to-make dinner that combines tender chicken thighs, aromatic rice, and vibrant Mexican spices all cooked together in a single pot. Perfect for busy weeknights, this dish offers hearty comfort with minimal cleanup and is customizable to suit your taste and dietary preferences.

Ingredients

Scale

Protein

  • 4 skinless, boneless chicken thighs

Grains

  • 1 cup long-grain white rice (or brown rice for variation)

Aromatics & Vegetables

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 (14.5 oz) can diced tomatoes

Liquids

  • 2 ½ cups chicken broth (gluten-free if needed)

Spices

  • 1 teaspoon chili powder, plus extra for toasting and seasoning
  • 1 teaspoon ground cumin, plus extra for toasting and seasoning
  • Salt and black pepper, to taste

Fats & Garnish

  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Chicken and Aromatics: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt, pepper, chili powder, and cumin. Brown the chicken on both sides until golden and fragrant, about 3-4 minutes per side. Remove the chicken temporarily from the pot.
  2. Sauté Vegetables: Add diced onions, garlic, and bell peppers to the same pot. Sauté until softened and aromatic, about 4-5 minutes.
  3. Add Rice and Spices: Stir in the rice, coating each grain with the oil and spices. Lightly toast the rice for 1-2 minutes to enhance texture and flavor. Sprinkle in additional chili powder and cumin to build layers of seasoning.
  4. Incorporate Liquids and Tomatoes: Add the diced tomatoes (with juices) and chicken broth to the pot, stirring well to combine. Return the browned chicken thighs to the pot, nestling them on top of the rice.
  5. Simmer and Cook: Bring the mixture to a gentle simmer. Cover with a lid and reduce heat to low. Cook undisturbed for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Rest and Garnish: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork and sprinkle with freshly chopped cilantro before serving.

Notes

  • Use chicken thighs for juicier and more tender results compared to breast meat.
  • Don’t skip toasting the rice; it enhances flavor and prevents sogginess.
  • Cook covered on low heat to trap steam and cook rice evenly.
  • Allow the dish to rest after cooking to let flavors meld and rice settle.
  • Adjust the chili powder and add hot sauce or jalapeños to increase spice level as desired.

Nutrition

Keywords: Mexican chicken and rice, one pot meal, weeknight dinner, gluten free, easy chicken recipe, Mexican spices, comfort food

Find it online: https://marygourmet.com/one-pot-mexican-chicken-and-rice/