Name: One-Pan Mexican Chicken and Rice (35-Minutes)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: mexican inspired
Ingredients: 2 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup long-grain white rice; 2 cups chicken broth; 1 can (10 oz) diced tomatoes with green chilies; 1/2 cup black beans, drained and rinsed; 1/2 cup corn kernels; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp paprika; 1/2 tsp oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lime juice; 2 tbsp fresh cilantro, chopped; 1/2 cup shredded cheese (optional)

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Short Description

One-Pan Mexican Chicken and Rice is a vibrant, flavor-packed dish that combines tender chicken, fragrant spices, and perfectly cooked rice in a single pan. This easy and quick meal is perfect for busy weeknights, requiring just 35 minutes from start to finish. The combination of bold Mexican flavors, hearty ingredients, and minimal cleanup makes it a go-to recipe for families and food lovers alike.

Why You’ll Love This Recipe

One-Pan Convenience – Everything cooks in a single pan, making cleanup a breeze.
Quick and Easy – Ready in just 35 minutes, perfect for busy nights.
Packed with Flavor – A delicious blend of spices, tomatoes, and tender chicken.
Customizable – Easily adapt with different proteins, vegetables, or spice levels.
Nutritious and Hearty – Provides a well-balanced meal with protein, carbs, and veggies.

Ingredients

Chicken breast or thighs
Olive oil
Onion
Garlic
Bell pepper
Long-grain white rice
Chicken broth
Canned diced tomatoes with green chilies
Black beans
Corn
Chili powder
Cumin
Paprika
Oregano
Salt
Black pepper
Lime juice
Fresh cilantro
Shredded cheese (optional)

Directions

Prepare the Chicken – Season the chicken with salt, black pepper, chili powder, cumin, paprika, and oregano.
Sauté the Chicken – Heat olive oil in a large pan over medium-high heat. Sear the chicken on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.
Cook the Vegetables – In the same pan, add a bit more oil if needed, then sauté the onion, garlic, and bell pepper until softened.
Toast the Rice – Stir in the uncooked rice, allowing it to toast for 1-2 minutes to enhance its texture and flavor.
Combine Ingredients – Pour in the chicken broth, canned diced tomatoes with green chilies, black beans, corn, and lime juice. Stir well.
Simmer with Chicken – Return the seared chicken to the pan, nestling it into the rice mixture.
Cook Until Done – Cover the pan and reduce the heat to low. Let it simmer for 20-25 minutes until the rice is tender and the chicken is cooked through.
Garnish and Serve – Remove from heat, sprinkle with fresh cilantro and shredded cheese (if using). Serve hot with lime wedges.

Variations

Protein Swap – Use shrimp, turkey, or tofu for a different twist.
Spice Level – Add jalapeños or hot sauce for extra heat.
Grain Options – Substitute brown rice or quinoa, adjusting the liquid and cooking time accordingly.
Vegetable Additions – Include zucchini, mushrooms, or spinach for more nutrients.
Cheesy Finish – Stir in a handful of shredded cheese at the end for a creamy touch.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Storage/Reheating

Refrigeration – Store leftovers in an airtight container for up to 4 days.
Freezing – Freeze for up to 3 months in a freezer-safe container.
Reheating – Warm in a skillet over medium heat with a splash of broth or water, or microwave in 30-second intervals until heated through.

FAQs

1. Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook. Increase the broth and cooking time accordingly.

2. Can I make this dish ahead of time?

Yes! You can prepare it in advance and reheat when ready to serve.

3. Is this dish spicy?

It has mild heat from the diced tomatoes with green chilies. Adjust the spice level with additional chili powder or hot sauce.

4. Can I use rotisserie chicken instead?

Absolutely! Add shredded rotisserie chicken towards the end of cooking and stir until heated through.

5. What can I serve with this dish?

Pair it with a side of guacamole, sour cream, or a fresh green salad.

6. Can I cook this in an Instant Pot?

Yes! Sauté the chicken and veggies first, then pressure cook on high for about 8 minutes.

7. What if my rice is too dry?

Add a little more chicken broth and continue cooking until tender.

8. Can I use frozen vegetables?

Yes, frozen corn and bell peppers work well. No need to thaw before adding.

9. How do I make it dairy-free?

Skip the cheese and check that all ingredients are dairy-free.

10. What’s the best way to add more protein?

Increase the amount of chicken or add black beans for extra protein.

Conclusion

One-Pan Mexican Chicken and Rice is a quick, delicious, and family-friendly meal perfect for any night of the week. With bold flavors, simple ingredients, and easy customization options, this dish is sure to become a favorite. Give it a try and enjoy a satisfying, mess-free dinner in just 35 minutes!

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