One Pan Mexican Chicken and Rice is a delightful dish that combines vibrant flavors and convenience, making it perfect for any night of the week. This meal not only satisfies your taste buds but also ensures minimal cleanup, allowing you to enjoy more time with family and friends. The one-pan method simplifies cooking, allowing the chicken and rice to soak up the spices, broth, and each other’s flavors, resulting in a cohesive and comforting dish.
Why We Love This One Pan Mexican Chicken and Rice
What makes this dish so special? First, it’s all about the flavors. The combination of spices, tomatoes, and green chilies creates a lively taste profile that makes your taste buds dance. The chicken remains tender while cooking in the flavorful broth, ensuring each bite is juicy and satisfying. Plus, cooking everything in one pan means fewer dishes to wash, making it great for busy evenings.
Another reason to love this dish is its versatility. You can easily adjust the recipe to suit your dietary needs or personal preferences. Whether you want it mild or spicy, including extra veggies, or switching out proteins, the options are endless. On top of that, One Pan Mexican Chicken and Rice is hearty enough to serve as a main course yet light enough to feel balanced. When you want a delicious meal that fits into a busy lifestyle, this dish delivers every time.
Ingredients for One Pan Mexican Chicken and Rice
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 1 can (14 ounces) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Directions
- Start by heating a large skillet or sauté pan over medium heat. Add a splash of oil to prevent sticking.
- Season the chicken thighs or breasts with salt, pepper, and half the chili powder, cumin, and paprika.
- Once the pan is hot, add the chicken. Cook for about 6-7 minutes on each side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and chopped bell pepper. Sauté until soft, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the rice, ensuring that it gets coated in the oil and mixes well with the vegetables.
- Pour in the canned tomatoes (with juices) and chicken broth. Mix everything together, then bring it to a boil.
- Reduce the heat to low and cover the skillet. Let it simmer for about 15 minutes or until the rice absorbs most of the liquid.
- After 15 minutes, add the corn and black beans to the rice. Stir well.
- Slice the chicken and place it on top of the rice mixture. Cover the skillet again and cook for an additional 5 minutes to heat through.
- If desired, sprinkle the shredded cheese on top and let it melt for a couple of minutes.
- Garnish with fresh cilantro before serving.
How to Serve One Pan Mexican Chicken and Rice
When serving One Pan Mexican Chicken and Rice, you have plenty of options to elevate your meal. Start by plating a generous scoop of the flavorful rice. Place slices of chicken on top or mix it through for a more casual presentation. The colors of this dish make it appealing—bright reds from the tomatoes, greens from the bell pepper, and tender chicken mean your plate looks as vibrant as it tastes.
You might want to serve it with some fresh lime wedges on the side. A squeeze of lime juice adds a refreshing zing that complements the spices beautifully. Additionally, consider topping each serving with avocado slices or guacamole for a creamy texture. If you like a little crunch, add a dollop of sour cream or Greek yogurt on top, and maybe some tortilla chips for an added crunch.
For a complete meal, pair it with a simple side salad of mixed greens or tangy coleslaw to balance the dish’s flavors. You can even serve it with homemade salsa or pico de gallo for those who enjoy an extra kick. The options are endless, and each addition enhances the deliciousness of this one-pan wonder.
Expert Tips for One Pan Mexican Chicken and Rice
To ensure perfect results with One Pan Mexican Chicken and Rice, follow these expert tips. First, use good-quality chicken. Thighs tend to be more flavorful and tender, while breasts can be a bit drier. If you choose chicken breasts, monitor cooking times closely to avoid overcooking.
Second, be mindful of the rice cooking process. Long-grain white rice works best due to its texture and ability to absorb flavors. Avoid stirring once the rice is simmering, as this helps to create a nice bottom layer that can become crispy.
For bolder flavors, feel free to adjust the spices to your liking. Adding a pinch of cayenne pepper or red pepper flakes can add heat, while using smoked paprika gives a lovely depth. You can also throw in extra vegetables like zucchini or spinach, which allows you to boost the nutritional value while keeping it colorful.
Lastly, allow the dish to rest for a few minutes after cooking before serving. This gives the rice more time to firm up and prevents a soupy texture. Enjoy the cooking process, and don’t hesitate to customize it to make it truly your own!
How to Store One Pan Mexican Chicken and Rice
Storing One Pan Mexican Chicken and Rice is easy and keeps well for several days. Allow the dish to cool completely before transferring it to an airtight container. This helps maintain freshness and prevents moisture from building up inside the container.
You can store leftovers in the refrigerator for up to 3-4 days. When ready to eat, simply reheat it in the microwave or on the stovetop. If you find the rice is a bit dry upon reheating, add a small splash of chicken broth or water to revive it.
For longer storage, you might consider freezing portions. You can freeze One Pan Mexican Chicken and Rice for up to 2-3 months. Portion it into freezer bags, making sure to remove as much air as possible before sealing. When you’re ready to enjoy it, thaw it overnight in the refrigerator before reheating until warm.
Variations of One Pan Mexican Chicken and Rice
This One Pan Mexican Chicken and Rice dish offers endless opportunities for customization to fit your cravings and dietary needs. One popular variation involves adding different proteins. You can swap the chicken for shrimp, ground turkey, or chickpeas to cater to different tastes or dietary preferences.
To make it even more colorful, toss in a medley of vegetables such as diced zucchini, corn, or chopped kale. This not only adds nutrition but also makes the dish more visually appealing. If you prefer a spicy kick, incorporate jalapeño peppers or switch the mild diced tomatoes for their spicy counterparts.
For a different twist, try using brown rice instead of white for a heartier texture. Just keep in mind that brown rice takes longer to cook, so you will need to adjust the cooking times accordingly. You can also experiment with various toppings, such as different types of cheese, fresh herbs beyond cilantro, or even a drizzle of homemade salsa that can take your dish to the next level.
Eating more plant-based? You could easily adapt this dish with only vegetables, omitting the chicken and adding tofu or tempeh for protein. As you explore different variations, you’ll discover that the core recipe remains a fantastic base for creativity and flavor.
FAQ about One Pan Mexican Chicken and Rice
What can I substitute for chicken in One Pan Mexican Chicken and Rice?
If you want to substitute chicken in One Pan Mexican Chicken and Rice, you have several great options. Shrimp makes a fantastic choice, offering a lighter protein that cooks quickly. Ground turkey or beef can work as hearty options as well. For a vegetarian alternative, try chickpeas or diced tofu, which can add protein without compromising flavor.
Can I make One Pan Mexican Chicken and Rice in advance?
Yes, you can make One Pan Mexican Chicken and Rice in advance! This dish stores well in the refrigerator for up to 3-4 days, which makes it perfect for meal prepping. Reheat in the microwave or on the stovetop before serving.
How can I make One Pan Mexican Chicken and Rice spicier?
To add more heat to One Pan Mexican Chicken and Rice, consider including diced jalapeños or a pinch of cayenne pepper in your cooking. You can also use spicy canned tomatoes or sprinkle some chili flakes on top just before serving.
Can I use brown rice instead of white in this recipe?
Absolutely! You can use brown rice instead of white in One Pan Mexican Chicken and Rice, but remember that brown rice takes longer to cook. Be sure to adjust the cooking time accordingly to ensure it cooks through properly.
What sides go well with One Pan Mexican Chicken and Rice?
One Pan Mexican Chicken and Rice pairs beautifully with various sides. A simple green salad with a tangy dressing or roasted vegetables can complement the dish perfectly. Additionally, serving with guacamole or salsa can enhance the flavors while adding a nice crunch from tortilla chips.
One Pan Mexican Chicken and Rice
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts Thighs tend to be more flavorful and tender.
- 1 cup long-grain white rice Long-grain rice works best for texture and flavor absorption.
- 1 can diced tomatoes with green chilies (14 ounces) Can use spicy canned tomatoes for added heat.
- 1 cup chicken broth For added flavor.
- 1 medium onion, diced
- 1 medium bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder Feel free to adjust for more heat.
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (optional) Use your choice of cheese.
- to garnish Fresh cilantro Optional for garnish.
Instructions
Preparation
- Heat a large skillet or sauté pan over medium heat and add a splash of oil to prevent sticking.
- Season the chicken with salt, pepper, and half the chili powder, cumin, and paprika.
- Once the pan is hot, add the chicken and cook for 6-7 minutes on each side until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the diced onion and chopped bell pepper. Sauté until soft, about 3-4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the rice, ensuring it gets coated in the oil and mixes well with the vegetables.
- Pour in the canned tomatoes (with juices) and chicken broth. Mix everything together and bring to a boil.
- Reduce heat to low and cover the skillet. Let it simmer for about 15 minutes or until the rice absorbs most of the liquid.
- After 15 minutes, add the corn and black beans to the rice and stir well.
- Slice the chicken and place it on top of the rice mixture. Cover and cook for an additional 5 minutes to heat through.
- If desired, sprinkle shredded cheese on top and let it melt for a couple of minutes.
- Garnish with fresh cilantro before serving.
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