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One Pot Mexican Chicken and Rice

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A vibrant and flavorful one-pot dish that combines chicken, rice, spices, and vegetables for a comforting meal that celebrates family and culture.

Ingredients

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  • 2 tsp garlic powder (or 2 garlic cloves, minced)
  • 2 tsp paprika
  • 2 tsp cumin powder
  • 1 3/4 tsp salt
  • 1/2 tsp cayenne pepper (optional)
  • Black pepper, to taste
  • 5 chicken thighs, bone-in, skin on
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 red capsicum (bell pepper), diced or sliced
  • 1 cup long grain rice, uncooked
  • 1 cup chicken stock/broth, low sodium
  • 3/4 cup tomato passata
  • 1 cup frozen corn kernels
  • 1 can (400g/16oz) black beans, drained and rinsed

Instructions

  1. Combine garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a bowl.
  2. Season chicken thighs with the spice mix, then sear in a pot until golden. Remove and set aside.
  3. Sauté onion, garlic, and capsicum in the same pot until softened.
  4. Add rice, stock, passata, corn, and beans to the pot.
  5. Place chicken back on top, cover, and simmer until rice is cooked.

Notes

Marinate the chicken for an hour with the spice mixture for enhanced flavor. Use low sodium broth to control saltiness.

Nutrition

Find it online: https://www.glutenfreez.com/one-pot-mexican-chicken-and-rice/