Description
This One Pan Mexican Chicken and Rice Recipe is made with delicious Mexican inspired flavors, yellow rice, tomatoes, and hominy. Delicious dinner!
Ingredients
Scale
- 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
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 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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner