Can I use chicken breasts instead of thighs?

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.

Can I use brown rice instead of yellow rice?

Yes, you can use brown rice, but it will take longer to cook. You may need to add more liquid as well.

Can I make this recipe ahead of time?

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.

Can I freeze this dish?

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.

Can I use a different type of rice?

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.

One Pan Mexican Chicken and Rice Recipe

Name: One Pan Mexican Chicken and Rice Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 Bone-In 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)

Description

This One Pan Mexican Chicken and Rice Recipe is made with delicious Mexican inspired flavors, yellow rice, tomatoes, and hominy. Delicious dinner!

Ingredients

Units Scale

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)

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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