In this One Pan Mexican Chicken and Rice Recipe, you will enjoy many Mexican inspired spices, diced tomatoes, yellow rice, and hominy.
Add this One Pan Mexican Chicken and Rice Recipe to your dinner menu and you won’t be disappointed.
We have been trying to remain cognizant of our spending as we are preparing to buy our first home. This, actually, isn’t a problem for me except when it comes to one thing.
Not even jewelry!
My issue is buying household items and groceries! When I go to the grocery store, I always get distracted by new products or I start to think of a recipe that I eventually want to try and buy everything I need to go with it and I never do. So, I am learning to control my grocery shopping impulses and using more of the food we actually have to save money. That is how this One Pan Mexican Chicken and Rice Recipe was created
In case you are wondering about the hominy, let me tell you how awesome this ingredient is to this recipe. First, let me say you can definitely use corn if you prefer. However, hominy adds delicious texture and I kind of like that it isn’t sweet like most corn. Hominy is the marriage of chickpeas and corn. It is perfect for this One Pan Mexican Chicken and Rice recipe.
The diced tomatoes are also a perfect addition to this recipe because it adds a touch of acid and freshness to the dish. I used both fresh and canned tomatoes because sometimes, using fresh tomatoes requires long cooking time to cook the acid through. That is just my opinion. That is why I added both types of tomatoes.
Use fresh and canned tomatoes in this recipe!
The best part of this Mexican Chicken and Rice recipe that made this dish absolutely amazing was yellow rice. Yellow rice on its own flavor. It isn’t plain and bland as using white or brown rice. There are a few brands of yellow rice I recommend. I used Vigo Saffron Yellow Rice, which I highly recommend for this dish. It has a touch of saffron flavor and that could be the reason I love this dish so much. Other yellow rice brands I recommend is Zatarain’s Yellow Rice and Goya Yellow Rice. I’m sure this dish will come out great using either of these brands too.
You know what I was just thinking about? I was thinking about how you are going to need to use an app or resources to buy the ingredients for any dish on my blog. Luckily, I have the Chicory app that you will find in the recipe card of my blog posts that allows you to shop the ingredients I have on my blog.
To make this One Pan Mexican Chicken and Rice Recipe a complete meal, serve with a side salad or green beans and cornbread. Of course, the cornbread is optional but I make cornbread with almost every wholesome meal. It is my favorite. If you are looking for a good cornbread recipe, you should try my Skillet Buttery Cornbread recipe. You’ll love it! I hope you enjoy this complete meal as much as my family enjoyed eating it and I enjoyed making it.
Shallow Cooking Pan
- 6 Chicken Thighs
- 1 ½ tbsp. Olive oil
- 1 tbsp. Kosher salt
- 1 tbsp. Coarse black pepper
- 2 tsp. Cumin
- 2 tsp. Chili powder
- 1 ½ tsp. Smoked paprika
- ½ tbsp. Onion powder
- ½ 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
- 4 c. water
- Cilantro, chopped (optional)
- 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 sitting 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 only-ins doubleReplace replaceWithoutSep" id="164" data-gr-id="164">oven for 20 minutes. Meanwhile, use a large shallow pan and heat 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 and cook for about 5 minutes. Add the yellow rice to the pan, drained hominy, and diced tomatoes, cover with the water. Place the chicken thighs around the pan and cover with lid. Allow cooking on low to medium heat for 25-30 minutes. Sprinkle with chopped cilantro if desired and serve.