One Pan Mexican Chicken and Rice
A delightful and vibrant one-pan dish combining succulent chicken, hearty rice, and colorful vegetables, capturing the essence of Mexican cuisine for a fulfilling meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use fresh chicken for best flavor.
- 1 cup rice White or brown rice can be used.
- 1 can black beans, drained and rinsed Canned beans are convenient; rinsing reduces sodium.
- 1 can corn, drained Adds sweetness and texture.
- 1 bell pepper, diced Any color bell pepper works well.
- 1 onion, diced Yellow or white onions are recommended.
- 2 cloves garlic, minced Freshly minced for flavor.
- 1 cup chicken broth Low sodium broth is ideal.
- 1 can diced tomatoes with green chilies Adds flavor and spice.
- 1 tsp cumin Enhances the Mexican flavor profile.
- 1 tsp chili powder Adjust based on spice preference.
- Salt and pepper to taste Season as needed.
- Olive oil For sautéing.
- Chopped cilantro for garnish Fresh cilantro to finish.
Instructions
Preparation
- Heat a large skillet over medium heat and drizzle with olive oil.
- Add the diced chicken breast, seasoning with salt and pepper, and sauté until golden brown (about 5 to 7 minutes).
Cooking
- Add the diced onion, minced garlic, and bell pepper to the skillet, sautéing for about 3 to 5 minutes until softened.
- Stir in the rice, black beans, corn, and diced tomatoes, mixing well.
- Pour in the chicken broth, add cumin and chili powder, and bring the mixture to a boil.
- Once boiling, cover the skillet, reduce heat to low, and allow to simmer for 20 to 25 minutes.
- After cooking, remove the lid and fluff the rice with a fork. Garnish with chopped cilantro before serving.
Notes
For serving, consider adding lime wedges for a burst of freshness and alternative toppings like shredded cheese, sour cream, or avocados.