Mexican One-Pan Chicken and Rice
I love that this dish has it all, making it the ultimate one-pan super supper! It’s so easy to prepare and is packed with rich textures, vibrant colors, and incredible flavors that satisfy all the senses. Perfect for a simple yet impressive meal.
Yields 6 servings
Ingredients:
- 6 chicken thighs
- 1 cup canned corn (250 gr.)
- 1 cup canned black beans (250 gr.)
- 1 cup long-grain rice
- 1 red bell pepper, sliced
- 1 onion, diced
- 2 cloves of garlic, chopped or minced
- ½ cup tomato puree
- 1½ cups chicken stock or water
- ½ lemon, squeezed
- 1 Tbsp. olive oil
Mexican spice mix:
- 2 tsp. garlic powder
- 2 tsp. paprika
- 2 tsp. ground cumin
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. cayenne pepper (optional)
In a large bowl, mix all the spices for the spice mix and then divide into two portions. To one half, add lemon juice and olive oil, stirring until it forms a paste. Heat a large, deep pan on the stove. Spread the spice paste evenly on both sides of each chicken piece, then place the chicken into the pan, starting with the skin side down. Sear the chicken for 5 minutes on each side. While the chicken is searing, slice the onion, garlic, and pepper.
Once the chicken is seared (it won’t be fully cooked yet), remove it from the pan and set it aside on a plate. Add the onions, garlic, and pepper to the same pan – no need to clean it. Sauté the vegetables for 6 to 7 minutes, then stir in the rice, corn, and black beans (if using). Add the remaining spice mix and tomato puree, mixing everything well.
Place the chicken pieces back in the pan, this time skin side up, on top of the rice and corn mixture. Pour in the chicken stock (or water with ½ tsp. salt and a pinch of black pepper). Cover the pan, lower the heat, and let simmer for 40 minutes, until the chicken juices run clear.
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| ENJOY ! |
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