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A really delicious one-pan dinner!
One Pot Mexican Rice and Chicken
One Pot Mexican Rice and Chicken
Cathy Kirkham
2 - 4
Dinner
This is a really tasty and versatile recipe all round. If you want a vegetarian version, skip the chicken and just make the rice, then roll in a soft tortilla. It has a fantastic flavour profile of its own. If you prefer brown rice you may need to extend the cooking time to be sure the rice is tender.
Ingredients
- 4 - 5 skinless, boneless chicken thighs
- 1 diced onion
- 1 tsp garlic powder
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp smoked paprika
- 1 tsp sea salt
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- 1 cup basmati or long grained rice, uncooked
- 1 tbsp minced garlic
- 1 ½ cups chicken or vegetable stock
- 1 cup salsa
- ½ red pepper, diced
- 1 cup canned black beans
- 1 cup frozen corn
Directions
Preheat oven to 350F.
Add oil to oven proof skillet. Mix seasonings together, sprinkle over chicken on both sides. Place chicken in skillet and cook on top of stove for 4-5 minutes per side. Remove chicken and set aside.
Add onions to skillet and cook 3-4 minutes, stirring often. Add garlic and cook 30 seconds. Add uncooked rice, salsa, red pepper, black beans and corn, cook for 1-2 minutes. Add stock, stir and bring just to a boil, remove from heat.
Place chicken on top of rice mixture, cover skillet and place in pre-heated oven. Bake 30 - 35 minutes or until chicken reaches 165F when checked with a thermometer. Serve sprinkled with cilantro if desired.
