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One-Pan Mexican Chicken and Rice (35-Minutes)

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A quick and flavorful one-pan Mexican chicken and rice dish that’s perfect for busy weeknights. Tender chicken breasts, spiced rice, and vegetables all cooked in a single skillet for easy cleanup.

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups chicken broth
  • 1 cup frozen corn
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chicken strips, season with salt and pepper, and cook until browned on both sides. Remove and set aside.
  3. In the same skillet, sauté onion and bell pepper until softened, about 5 minutes.
  4. Add cumin, chili powder, garlic powder, and smoked paprika. Stir to coat the vegetables with spices.
  5. Add rice and stir to toast lightly for 1-2 minutes.
  6. Pour in diced tomatoes (with liquid), chicken broth, and corn. Stir well.
  7. Return chicken to the pan, nestling it into the rice mixture.
  8. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
  9. If desired, sprinkle with cheese and cover for an additional 2 minutes to melt.
  10. Garnish with chopped cilantro and serve with lime wedges.

Notes

  • Use boneless, skinless thighs for extra juiciness if preferred.
  • For extra heat, add a chopped jalapeño with the vegetables.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/one-pan-mexican-chicken-and-rice-35-minutes/