Description
One Pan Mexican Chicken and Rice is a vibrant, flavorful dish that combines tender chicken, colorful bell peppers, and perfectly cooked rice in a single pan. This easy recipe is perfect for busy weeknights or family gatherings, offering a delightful blend of spices that will have everyone coming back for seconds. Enjoy the rich aromas as it simmers and savor each bite of this comforting meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup long grain rice (white or brown)
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Prepare your ingredients by chopping the bell peppers and onion, and mincing the garlic.
- Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; sauté for about 5 minutes until softened.
- Add diced chicken to the skillet; cook until browned on all sides (about 6-8 minutes).
- Stir in rinsed rice along with cumin, paprika, chili powder, salt, and pepper.
- Pour in chicken broth; bring to a gentle boil before reducing heat to low.
- Cover and simmer for about 20 minutes or until rice is tender and broth is absorbed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For added texture and flavor, consider incorporating black beans or corn. To make it spicy, add jalapeños or adjust the chili powder to your liking. A splash of lime juice before serving enhances freshness.