One pot Mexican chicken and rice. Play up your favorite chicken and rice bowl with this Mexican inspired dish brimming with the much loved classic flavors that ticks all the boxes. Tossed with the aromatic spices of taco seasoning and vibrant bell peppers (capsicum), this one pot meal is easy to make and packed with essential nutrients making it perfect for busy nights. Add a sprinkle of chopped jalapeños or a squeeze of lemon to level up the flavor even more. Believe it or not, you’ll want to make this on repeat!
Tacos, quesadillas and fajitas loaded with Mexican spices and flavors are everything, but this simple bowl inspired by these classic dishes, is a close second. Do you think one pot rice dishes are a boon to busy home cooks? Absolutely yes! I’m pretty sure you know how to make perfect one pot rice meals with just simple ingredients like rice, your favorite protein and seasonal veggies.
So, read on because I’m about to show you one of my most favorite ways to make one pan rice that requires less time and minimal effort. And it’s budget friendly, too. This genius recipe involves searing chicken over high heat until browned all sides, and then cooking them alongside rice, chicken broth (stock), bell peppers (capsicum), and spoonfuls of taco seasoning. You’ll be left with an incredibly delicious dish that everyone will love.
Key Ingredients In One Pot Mexican Chicken And Rice
- Chicken - Chicken thighs for maximum flavor.
- Rice - Long grain or basmati rice is perfect in this recipe.
- Taco seasoning - The classic Mexican spices are used to flavor this dish.
How To Make One Pot Mexican Chicken And Rice
Marinate and fry chicken - Marinate chicken with taco seasoning for about 30 minutes to 1 hour. Brown all sides of the chicken and make sure about 75% of chicken is cooked.
Make chicken and rice - Start with sautéing garlic, red onions, jalapeños and taco seasoning. Fried chicken, broth or stock, and lemon juice goes into the pan. You can place chicken on top of the rice layer, and cover and cook for about 10-15 minutes. The rice will absorb all the liquid, and you will get amazingly fluffy rice and chicken, all made in one pan.
One Pot Mexican Chicken And Rice
Ingredients
Marinate and fry chicken:
- 4-5 chicken thighs
- 2 teaspoons taco seasoning
- 1 tablespoon oil
- Salt and pepper to taste
Chicken and rice:
- 1 tablespoon oil
- 1 teaspoon minced garlic
- 1 medium red bell peppers or capsicum diced
- 1 medium green bell peppers or capsicum diced
- 1 red onion sliced
- 1 jalapeno sliced
- 1 teaspoon taco seasoning
- 2 cups rice long grain or basmati, rinsed
- 4 cups chicken broth or stock
- Juice from 1 large lemon
- Salt and pepper to taste
Garnish:
- Coriander cilantro leaves
- Lemon wedges
Instructions
Marinate and fry chicken:
- Place chicken thighs in a large bowl.
- Add taco seasoning. Season with salt and pepper.
- Cover and refrigerate for at least 30 minutes.
- Meanwhile, heat oil in a large heavy bottomed pan over medium-high heat.
- Add chicken in a single layer. Cook, for about 5-6 minutes or until browned all sides and 75% cooked through.
- Remove from pan.
Chicken and rice:
- To the same pan, add oil.
- When hot, add garlic. Sauté, stirring, for about a minute or until aromatic.
- Add bell peppers or capsicum, red onions and jalapeños.
- Sprinkle with taco seasoning. Sauté, stirring, for 1-2 minutes.
- Add rice, chicken broth or stock and lemon juice.
- Stir gently. Season with salt and pepper.
- Add fried chicken in a single layer.
- Increase heat to high. Bring to a boil.
- Reduce heat to low. Cover with a lid.
- Simmer for about 10-15 minutes or until rice is cooked and liquid is absorbed.
- Garnish with chopped coriander (cilantro) leaves and lemon wedges.
Nutrition
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