Mexican Chicken And Rice Recipe
This recipe is my go-to because it’s a one-pan wonder that combines juicy chicken with aromatic spices, creating a comforting and delicious meal with minimal cleanup. Plus, the cilantro and lime give it that perfectly bright and zesty finish that’s just irresistible!
What I love about Mexican Chicken and Rice is the way it fuses electrifying flavors with highly nutritious ingredients, all in one dish. This meal stars chicken thighs, vibrant diced tomatoes, and the warm spices of cumin and chili powder.
With the addition of corn, which offers some lovely fiber, and a whole mess of garlic and onion, this is a dish that’s good for you and enjoyable to eat, something you can balance and call dinner.
Ingredients
Chicken Thighs: Adds rich, robust flavor; protein and moisture make these dark meat parts far more versatile than breasts.
Olive Oil: Fats that are heart-healthy and necessary for sautéing ingredients.
Allium cepa: Yields sweet, aromatic flavor.
Garlic is one of the most effective and versatile health-promoting ingredients.
It enhances the flavor of so many things and is basic to countless dishes.
Packed with health benefits, it is one of the tastiest ways to add to your health.
Long-Grain Rice: Provides carbs to fuel you, as well as a not-so-thin base layer.
It is, after all, def the most filling part of this dish.
Broth of chicken: Provides profoundness and wetness to the rice.
Chopped Tomatoes: Moist acidity, hype flavor resuscitation.
Corn: Sweetness and texture; adds color and nutrition.
Cumin is a warm, earthy spice and forms the basis of many Mexican dishes.
Chili Powder: Offers soothing warmth and a deep red hue.
Cilantro: The lively and fresh, flavor-enhancing herb.
Ingredient Quantities
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
1. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook them until they are browned on all sides, then remove the chicken from the skillet and set aside.
2. In the same skillet, add diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
3. Put the raw rice into the skillet and keep stirring for roughly 2 minutes until the rice is slightly toasted.
4. Add the can of diced tomatoes with their juices to the broth. Stir well to combine.
5. Return the browned chicken to the skillet. Stir in the frozen corn, ensuring it is adequately mixed in. Then add the following seasonings, fully incorporating each into the mixture: 1 tsp ground cumin 1 tsp chili powder 1/2 tsp paprika
6. Make the mixture boil, then lower the heat to low. Cover the pan and let it quietly bubble away for about 20 to 25 minutes, or until the rice is tender and has soaked up most of the liquid.
7. Remove the skillet from heat and let it sit, covered, for an additional 5 minutes. This is after the rice has been cooked, of course.
8. With a fork, gently work through the rice, integrating the chicken and vegetables throughout.
9. Add the chopped cilantro on top for a fresh burst of flavor.
10. Serve lukewarm, with lime slices next to them for a boost of citrusy pizazz.
Equipment Needed
1. Large skillet with lid
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Fork
7. Serving plates or bowls
FAQ
- Can I use chicken breast instead of thighs?– Yes, boneless, skinless chicken breast can be substituted for thighs. Keep in mind that chicken breast may cook faster, so monitor the cooking time to prevent it from drying out. And if you can, use a meat thermometer; it really will make you a better cook.
- Is there an alternative to frozen corn?– Using canned corn is acceptable; just make sure to drain it well before mixing it in. You can also skip the corn if you like.
- Can I make this dish with brown rice?Certainly, but you will need to tweak the cooking time and the quantity of liquid since brown rice requires a longer cooking duration. Pour in approximately 1/2 cup additional chicken broth and extend the cooking duration by 10-15 minutes.
- How can I make this recipe spicier?– For extra heat, try adding some diced jalapeños or a pinch of cayenne pepper when you sauté the onions and garlic.
- Can this recipe be made ahead of time?– Absolutely, you can prepare this dish in advance and simply reheat it when you’re ready to serve. It holds up very well in the fridge for a few days, so if you’re tight on time and need to stay organized, I recommend going this route. Store it in an airtight container and it will keep in there for about 3 days.
- What can I serve with this dish?A complete meal can be formed by pairing Mexican Chicken and Rice with one of these: a simple green salad, tortilla chips, or steamed vegetables.
Substitutions and Variations
Use vegetable oil or canola oil instead of olive oil.
Use boneless, skinless chicken breasts instead of boneless, skinless chicken thighs.
Replace long-grain white rice with either basmati rice or jasmine rice.
If you want a spicier dish, substitute the diced tomatoes with fresh or canned green chilies.
If cilantro is not available or liked, parsley can be used instead.
Pro Tips
1. Marinate the Chicken for Extra Flavor: Before cooking, marinate the chicken thighs in a mixture of olive oil, lime juice, and spices (like cumin and chili powder) for at least 30 minutes to enhance the flavor profile.
2. Use Homemade Chicken Broth: If possible, use homemade chicken broth for a richer and more robust flavor in the dish. It can also be less salty than store-bought versions, allowing you to control the seasoning better.
3. Toast the Spices: Before adding the diced tomatoes and broth, lightly toast the cumin, chili powder, and paprika in the skillet for about 30 seconds to a minute. This will help release their essential oils and deepen their flavors, adding more complexity to the dish.
4. Rinse the Rice: Rinse the rice under cold water until the water runs clear before adding it to the skillet. This will remove excess starch and help prevent the rice from becoming too sticky during cooking.
5. Customize with Additional Vegetables: Consider adding extra vegetables for more variety and nutrition, such as bell peppers, peas, or zucchini. Simply chop them into small pieces and add them along with the corn.
Mexican Chicken And Rice Recipe
My favorite Mexican Chicken And Rice Recipe
Equipment Needed:
1. Large skillet with lid
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Fork
7. Serving plates or bowls
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook them until they are browned on all sides, then remove the chicken from the skillet and set aside.
2. In the same skillet, add diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
3. Put the raw rice into the skillet and keep stirring for roughly 2 minutes until the rice is slightly toasted.
4. Add the can of diced tomatoes with their juices to the broth. Stir well to combine.
5. Return the browned chicken to the skillet. Stir in the frozen corn, ensuring it is adequately mixed in. Then add the following seasonings, fully incorporating each into the mixture: 1 tsp ground cumin 1 tsp chili powder 1/2 tsp paprika
6. Make the mixture boil, then lower the heat to low. Cover the pan and let it quietly bubble away for about 20 to 25 minutes, or until the rice is tender and has soaked up most of the liquid.
7. Remove the skillet from heat and let it sit, covered, for an additional 5 minutes. This is after the rice has been cooked, of course.
8. With a fork, gently work through the rice, integrating the chicken and vegetables throughout.
9. Add the chopped cilantro on top for a fresh burst of flavor.
10. Serve lukewarm, with lime slices next to them for a boost of citrusy pizazz.
