Mexican Chicken with Rice Dish

Bursting with bold flavors and vibrant colors, this Mexican Chicken with Rice Dish is a one-pot wonder that’s both hearty and satisfying. Juicy, perfectly seasoned bone-in chicken thighs are nestled into a fragrant mix of long-grain rice, black beans, and sweet corn, simmered in a savory blend of diced tomatoes and chicken broth. Enhanced with warm spices like smoked paprika, cumin, and chili powder, every bite delivers a comforting yet zesty kick. With a garnish of fresh cilantro and a zing of lime, this dish is perfect for weeknight dinners or casual gatherings. Bonus? It’s all cooked in one skillet, making cleanup a breeze. Perfectly balanced and packed with Mexican-inspired flavors, this recipe is a must-try for lovers of quick, flavorful meals!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 medium jalapeño, finely diced (optional)
• 1 cup long-grain white rice
• 14.5 ounces diced tomatoes (canned)
• 2 cups chicken broth
• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 large lime, cut into wedges

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs on both sides with a pinch of salt and pepper. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, minced garlic, and diced jalapeño (if using) until softened and fragrant, about 3 minutes.

Step 4

Stir in the uncooked rice, cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Toast the rice for 1-2 minutes, stirring frequently.

Step 5

Add the diced tomatoes (with their juices), chicken broth, frozen corn, and black beans to the skillet. Stir to combine.

Step 6

Nestle the seared chicken thighs back into the skillet, making sure they are partially submerged in the liquid.

Step 7

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and cook for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).

Step 8

Remove the skillet from the heat and let it rest for 5 minutes, still covered, to allow the flavors to meld.

Step 9

Garnish with freshly chopped cilantro and a squeeze of fresh lime juice before serving. Serve with lime wedges on the side.

Nutrition Facts

Serving size	(2497.0g)

Amount per serving	% Daily Value*
Calories	2424.5

Total Fat 127.6g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 4815.8mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 35.6g	0%
Total Sugars 36.5g
Protein 150.6g	0%

Vitamin D 0IU	0%
Calcium 430.0mg	0%
Iron 21.4mg	0%
Potassium 4118.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 24.0%

Carbs: 30.2%