One-Skillet Mexican Chicken and Rice
A delicious one-skillet meal with chicken, rice, and colorful vegetables.
Ingredients
- 0.45 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion
- 4 cloves garlic
- 1 red bell pepper red bell pepper
- 1 green bell pepper green bell pepper
- 1.5 cups long-grain white rice
- 2 cups low-sodium chicken broth
- 0.425 can black beans
- 0.25 can diced tomatoes with chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- to taste salt
- to taste black pepper
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- for garnish fresh cilantro
- for serving lime wedges
Instructions
- In a large, deep skillet or cast-iron pan, heat the olive oil over medium-high heat.
- Once hot, add the chicken pieces and season with salt and black pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the diced onion, garlic, and bell peppers. Sauté until the onions are translucent and the peppers are tender, about 3-4 minutes.
- Stir in the rinsed rice, cumin, chili powder, paprika, cayenne pepper, and a pinch of salt. Cook for another 2 minutes, stirring frequently to toast the spices and rice.
- Pour in the chicken broth, black beans, and diced tomatoes with their juices. Stir well to combine. Return the browned chicken back to the skillet.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
- Once the rice is tender, stir in the frozen corn and sprinkle the cheese on top. Cover and let it sit for an additional 5 minutes until the cheese is melted.
- Remove from heat, garnish with chopped cilantro, and serve with lime wedges on the side.
Notes
Adjust spice level by modifying cayenne pepper.