Description
Mexican Chicken and Rice is a vibrant, one-pot meal that combines tender chicken, fluffy rice, and bold spices to create an unforgettable dining experience. This dish bursts with flavor, making it perfect for weeknight dinners or festive gatherings. With its colorful presentation and customizable ingredients, it’s a crowd-pleaser that brings the taste of Mexico right to your table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain rice (jasmine or basmati)
- 1 medium onion, chopped
- 1 cup fresh bell peppers, chopped (any color)
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
Instructions
- Preheat a large skillet over medium-high heat with a splash of olive oil.
- Sauté the chopped onion and bell peppers for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Season the chicken breasts with salt, pepper, cumin, and chili powder. Add to the skillet and cook until browned on both sides (approximately 6 minutes per side).
- Stir in the rice until coated in spices.
- Pour in the chicken broth and diced tomatoes; bring to a boil. Reduce heat to low, cover tightly, and simmer for about 20 minutes until rice is tender.
- Remove from heat and let sit covered for an additional 5 minutes before fluffing with a fork.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 490mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg