Mexican Chicken and Rice
A flavorful and easy one-pot meal featuring tender chicken, seasoned rice, and vibrant Mexican spices. Perfect for a weeknight dinner!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- chili powder 1 tablespoon
- cumin 1 teaspoon
- smoked paprika 0.5 teaspoon
- salt to taste
- black pepper to taste
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 cup chicken broth
- 1 cup uncooked white rice
- 0.5 cup frozen corn
- 0.5 cup frozen peas
Instructions
Preparation Steps
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add diced tomatoes (undrained), chicken broth, and uncooked rice to the skillet. Stir to combine.
- Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Return the browned chicken to the skillet. Stir in frozen corn and peas. Cover and cook for another 10-15 minutes, or until the rice is tender and the chicken is cooked through.
- Serve hot, garnished with cilantro or a dollop of sour cream if desired.
Notes
This recipe is easily adaptable. Feel free to add other vegetables like bell peppers or jalapeños for extra flavor and heat.