One-Pot Mexican Chicken and Rice is a flavorful, easy-to-make dish that’s perfect for busy weeknights. Tender chicken is cooked with seasoned rice, black beans, and tomatoes, creating a satisfying meal that’s full of bold Mexican-inspired flavors. The whole dish comes together in a single pot, making cleanup a breeze while letting the spices infuse into every bite. With juicy chicken, fluffy rice, and just the right amount of heat, this dish is a complete, hearty meal that can be topped with your favorite garnishes like avocado, cilantro, or sour cream.
Ingredients:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1 can (15 oz) diced tomatoes with green chilies (such as Rotel)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges, avocado, sour cream, and shredded cheese (optional, for serving)
Instructions:
- Season the chicken: Rub the chicken thighs with chili powder, cumin, paprika, oregano, and salt on both sides.
- Sear the chicken: Heat the olive oil in a large, deep skillet or pot over medium-high heat. Sear the chicken for 4-5 minutes per side until browned but not fully cooked through. Remove from the pot and set aside.
- Sauté the onions and garlic: In the same pot, add the diced onions and garlic. Sauté for 2-3 minutes until the onions are soft and translucent.
- Add the rice and tomatoes: Stir in the rice, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a simmer, making sure the rice is fully submerged.
- Add the chicken back: Nestle the partially cooked chicken thighs back into the pot, on top of the rice. Cover the pot with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Stir in the beans and corn: Once the rice is cooked, gently stir in the black beans and corn. Let everything heat through for an additional 3-5 minutes.
- Garnish and serve: Remove the pot from the heat and garnish with chopped cilantro. Serve with lime wedges, avocado, sour cream, or shredded cheese as desired.
This One-Pot Mexican Chicken and Rice is a satisfying and delicious meal that’s easy to customize with your favorite toppings and sides!
