Description
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
- Heat olive oil in a large skillet over medium heat.
- Add chicken strips, season with salt and pepper, and cook until browned on both sides. Remove and set aside.
- In the same skillet, sauté onion and bell pepper until softened, about 5 minutes.
- Add cumin, chili powder, garlic powder, and smoked paprika. Stir to coat the vegetables with spices.
- Add rice and stir to toast lightly for 1-2 minutes.
- Pour in diced tomatoes (with liquid), chicken broth, and corn. Stir well.
- Return chicken to the pan, nestling it into the rice mixture.
- 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.
- If desired, sprinkle with cheese and cover for an additional 2 minutes to melt.
- 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
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg