This one-pan Mexican chicken and rice recipe is perfect for a quick and easy weeknight dinner. Packed with flavor and made in just one pan, it’s a delicious meal the whole family will love.
Craving a mouthwatering meal that requires minimal effort and dishes to clean up afterwards? Look no further than this One-Pan Mexican Chicken and Rice recipe that is sure to become a family favorite. Picture tender chicken cooked to perfection, paired with flavorful rice and a medley of Mexican-inspired spices – all in one pan.
In this blog post, I’ll break down the simple ingredients you’ll need, share tips for achieving the perfect texture and flavor, offer customization options for picky eaters, suggest ideal side dishes to complement the dish, and answer commonly asked questions. Get ready to tantalize your taste buds with this unbeatable recipe tonight!
Simple Ingredients for a Flavorful Dish
When it comes to creating a flavorful dish like this One-Pan Mexican Chicken and Rice, simple ingredients are key. With just a few staple items from your pantry and fridge, you can whip up a delicious meal that will have everyone asking for seconds. From tender chicken and fragrant spices to hearty rice and zesty tomatoes, each component plays a crucial role in achieving the perfect balance of flavors. Let’s take a closer look at the basic ingredients you’ll need before diving into the cooking process.
Tips for Perfectly Cooked Chicken and Rice
To ensure that your One-Pan Mexican Chicken and Rice turns out perfectly every time, follow these tips for cooking the chicken and rice to perfection.
- Start by using boneless, skinless chicken breasts or thighs for the most tender and juicy results. Season the chicken generously with your favorite Mexican spices, such as cumin, chili powder, and paprika, to infuse it with bold flavor.
- When it comes to cooking the rice, remember to rinse it thoroughly before adding it to the pan. This will help remove excess starch and prevent the rice from becoming sticky or mushy. For the perfect texture, use a ratio of 1 cup of rice to 1 3/4 cups of liquid (such as chicken broth or water) and cover the pan tightly while simmering.
- To ensure that the chicken is fully cooked without overcooking the rice, sear the chicken first in a hot pan before adding the rice and liquid. This will help develop a flavorful crust on the chicken while allowing it to finish cooking through as the rice absorbs the liquid. Keep a close eye on the pan as it simmers, stirring occasionally to prevent sticking and ensuring even cooking.
By following these tips, you’ll be on your way to perfectly cooked chicken and rice in no time. Now, let’s explore some customization options for picky eaters to make this recipe even more versatile.
Customization Options for Picky Eaters
For picky eaters or those with dietary restrictions, this one-pan Mexican chicken and rice recipe offers plenty of room for customization. If someone in your household doesn’t like spicy food, consider reducing the amount of chili powder or omitting it altogether.
You can also swap out the black beans for a different type of bean or even add in extra veggies like bell peppers or corn for added nutrition. Don’t be afraid to get creative and tailor this dish to suit your family’s preferences.
Now that you’ve got some ideas for customizing this recipe, let’s move on to exploring some perfect side dishes to complement your delicious one-pan Mexican chicken and rice.
Perfect Side Dishes
For picky eaters or those with dietary restrictions, this one-pan Mexican chicken and rice recipe offers plenty of room for customization. If someone in your household doesn’t like spicy food, consider reducing the amount of chili powder or omitting it altogether.
You can also add black beans or a different type of bean or add extra veggies like bell peppers or corn for added nutrition. Don’t be afraid to get creative and tailor this dish to suit your family’s preferences.
Now that you’ve got some ideas for customizing this recipe, let’s move on to exploring some perfect side dishes to complement your delicious one-pan Mexican chicken and rice.
Commonly Asked Questions
Yes, you can use boneless skinless chicken breasts, but keep in mind that they may dry out more easily than thighs. Adjust the cooking time accordingly.
Yes, you can use brown rice, but it will take longer to cook. You may need to add more liquid as well.
Yes, you can assemble the ingredients ahead of time and store them in the refrigerator in an airtight container until you’re ready to cook.
Yes, you can freeze the cooked dish for later. Thaw it in the refrigerator overnight and reheat it in the oven or on the stovetop.
Yes. You can use long grain rice (brown or white rice), jasmine rice, or basmati rice. I would add a little more seasonings with the rice to give it a buit more flavor.
Recommended Cookware
Similar Recipes
If you like chicken recipes like this, you will like the ones below!
- Baked Chicken Legs and Rice
- “Skinny-ish” Cheesy Broccoli and Chicken Bake
- Baked Honey Mustard Chicken Thighs
- Beer Braised Chicken Thighs
- Perfectly Crispy Chicken Thighs Baked to Perfection
One Pan Mexican Chicken and Rice Recipe
- Total Time: 55 mins
- Yield: 6 1x
Description
This One Pan Mexican Chicken and Rice Recipe is made with delicious Mexican inspired flavors, yellow rice, tomatoes, and hominy. Delicious dinner!
Ingredients
- 6 Bone-In Chicken Thighs
- 1 1/2 tbsp. Olive oil
- 1 tbsp. Kosher salt
- 1 tbsp. Coarse black pepper
- 2 tsp. Cumin
- 2 tsp. Chili powder
- 1 1/2 tsp. Smoked paprika
- 1/2 tbsp. Onion powder
- 1/2 tbsp. Garlic powder
- 1 tsp. Dried oregano
- 1 tbsp. Olive oil
- 1 medium onion, diced
- 1 medium tomato, diced
- 2 garlic cloves, minced
- 2 c. yellow rice
- 15 oz. Hominy, drained
- 11 oz. Diced tomatoes and chillies, drained
- 4 c. water
- Cilantro, chopped (optional)
Instructions
- Using a large refrigerator storage bag, add the chicken thighs.
- Add the 1 ½ tbsp. Olive oil and the seasonings (salt, coarse black pepper, cumin, chili powder, smoked paprika, onion and garlic powder, and oregano) and shake the oil and seasoning in the bag with the chicken thighs.
- Allow to sit at room temperature for, at least, 15 minutes for immediate cooking. Store in the refrigerator if you are cooking later.
- Preheat the oven to 375 Degrees. Place the chicken thighs in a roasting pan and bake in oven for 20 minutes.
- Meanwhile, use a shallow large skillet such as a cast iron skillet pan, and heat it on medium-high heat. Add the olive oil and once heated, add the diced onion. Cook until translucent, about 5 minutes.
- Add the rendered fat from the cooked chicken thighs to the pan with the onions.
- Add the fresh diced tomatoes with the chilies and cook for about 5 minutes.
- Add the yellow rice to the pan, drained hominy,and cover with the water or chicken broth, if you prefer.
- Place the chicken thighs around the pan and cover with lid. Allow to cook on low to medium heat for 25-30 minutes.
- Sprinkle with chopped cilantro, green onions, and avocado as desired, and serve.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
Looking very tasty. You are great for this recipe. I love mexican chicken and rice recipe for my health. Thank you for share this good recipe with us.
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