One Pan Mexican Chicken and Rice
A delightful one-pan meal combining chicken, rice, black beans, corn, and spices, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use evenly diced for consistent cooking.
- 1 cup rice White rice or brown rice can be used.
- 1 can black beans, drained and rinsed Can be substituted with pinto beans.
- 1 can corn, drained Sweet corn adds a nice sweetness.
- 1 one bell pepper, diced Any color of bell pepper works.
- 1 one onion, diced Yellow or white onion is recommended.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 cup chicken broth Use low-sodium for healthier option.
- 1 can diced tomatoes with green chilies Adds spice and flavor.
- 1 tsp cumin Provides earthy flavor.
- 1 tsp chili powder Adjust to taste for spiciness.
- Salt and pepper to taste Season to preference.
- Olive oil For cooking.
- Chopped cilantro for garnish Adds freshness.
Instructions
Preparation
- Heat a large skillet over medium heat and drizzle in some olive oil.
- Add diced chicken, seasoning it with salt and pepper. Cook for about 5-7 minutes until browned and cooked through.
- Add diced onion, minced garlic, and diced bell pepper to the skillet. Sauté for 3-5 minutes until soft and fragrant.
Cooking
- Stir in the rice, black beans, corn, and diced tomatoes, mixing everything together.
- Pour in the chicken broth and sprinkle the cumin and chili powder. Stir well and bring to a gentle boil.
- Reduce heat to low, cover, and let it simmer for 20-25 minutes until rice is cooked.
- Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro before serving.
Notes
For spiciness, feel free to add more chili powder or a splash of hot sauce. Let the dish sit for a few minutes after cooking to meld flavors. You can also add different vegetables like zucchini or spinach.