Are you looking for a quick and delicious dinner that delivers bold flavors without the hassle of multiple pots and pans? Look no further! This One-Pan Mexican Chicken and Rice recipe is your answer. In just 35 minutes, you can create a mouthwatering meal that the whole family will love. The combination of tender chicken, spices, and fluffy rice makes for a satisfying dish perfect for busy weeknights. Let’s dive into the ingredients and instructions so you can get cooking!
Core Ingredients
To make this One-Pan Mexican Chicken and Rice, gather the following ingredients:
1 pound boneless, skinless chicken breasts
1 cup long-grain rice
1 can (14 ounces) diced tomatoes with green chilies
1 cup chicken broth
1 tablespoon olive oil
1 medium onion, 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, rinsed and drained
Fresh cilantro for garnish
Lime wedges for serving
These ingredients come together to create a vibrant dish that is not only tasty but also nutritious. The spices add warmth while the fresh cilantro and lime juice brighten up the flavors.
Instructions
To prepare this One-Pan Mexican Chicken and Rice, follow these simple steps:
Start by heating olive oil in a large skillet over medium heat.
Add chopped onion to the skillet. Sauté until it becomes translucent, about 3-4 minutes.
Stir in minced garlic and cook for an additional minute until fragrant.
Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika. Place them in the skillet and brown on both sides for about 5 minutes.
Once browned, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add rice. Stir it around for 2-3 minutes allowing it to toast slightly.
Pour in the canned diced tomatoes with their juices along with chicken broth. Stir well to combine.
Return the chicken to the skillet, nestling it into the rice mixture.
Bring everything to a simmer. Reduce heat to low, cover the skillet with a lid, and cook for 20 minutes or until rice is tender.
After 20 minutes, check if all liquid has been absorbed. If not, cook uncovered for an additional few minutes.
Add frozen corn and black beans to the skillet. Stir everything gently to mix.
Cover again for about 5 minutes until heated through.
Finally, fluff up the rice with a fork before serving. Garnish with fresh cilantro and serve with lime wedges on the side.
This One-Pan Mexican Chicken and Rice recipe offers convenience without sacrificing flavor or nutrition. It’s perfect for those busy nights when time is limited but you still want something delicious on your table. Enjoy every bite of this hearty meal!
Tips and tricks
To make your One-Pan Mexican Chicken and Rice (35-Minutes) even more enjoyable, consider these helpful tips. First, use boneless, skinless chicken thighs for extra juiciness. They cook faster than breast meat and add great flavor. Second, opt for long-grain rice; it cooks evenly and absorbs the spices beautifully. For added depth of flavor, sauté the onions and garlic before adding other ingredients. Don’t forget to let the dish rest for a few minutes after cooking; this allows the flavors to meld together perfectly. Finally, feel free to add your favorite vegetables like bell peppers or corn for a colorful twist.
FAQs
What is the best way to store leftover One-Pan Mexican Chicken and Rice?
To store leftover One-Pan Mexican Chicken and Rice (35-Minutes), transfer it to an airtight container once cooled. Refrigerate it for up to four days. When ready to eat, reheat in the microwave or on the stovetop until heated through. If you want to keep it longer, freeze individual portions in freezer-safe bags for up to three months. This way, you can enjoy this delicious meal whenever you want without losing its flavor.
Can I use brown rice instead of white rice in this recipe?
Using brown rice in your One-Pan Mexican Chicken and Rice (35-Minutes) is possible but requires adjustments. Brown rice takes longer to cook compared to white rice, usually about 45 minutes. To accommodate this change, you may need to increase the liquid in your dish as well. A good approach is to simmer the chicken and brown rice together for about 10-15 minutes before adding remaining ingredients. This ensures everything cooks evenly.
Is One-Pan Mexican Chicken and Rice suitable for meal prep?
Yes, One-Pan Mexican Chicken and Rice (35-Minutes) is perfect for meal prep! This dish stores well in airtight containers, making it ideal for lunches or dinners throughout the week. You can prepare a large batch on Sunday and portion it out for quick meals during busy weekdays. The flavors intensify when stored, so you’ll enjoy a tasty dish ready at any time without much effort.
This recipe combines convenience with fantastic flavors that everyone will love. Its simple ingredients come together quickly, making it a perfect choice for busy nights or family gatherings. Enjoy every bite of this one-pan wonder!