One Pan Mexican Chicken and Rice: Why You'll Love This Dish
If you’re anything like me, you adore recipes that pack a punch in the flavour department but don’t require a mountain of dishes. This One Pan Mexican Chicken and Rice hits all the marks. It’s savoury, spicy, and satisfyingly wholesome. Plus, with just one pan, cleanup is a breeze. This recipe is a true winter winner! 🌟
Secret to the Perfect One Pan Mexican Chicken and Rice
1. The Right Chicken
For this dish, I recommend using chicken thighs. They remain juicy and tender, even after simmering with the rice and spices. If you prefer chicken breasts, they work just as well—just be sure not to overcook them to keep them tender and moist.
2. Spice it Up 🌶️
The key to authentic Mexican flavour lies in the spices. You can use a pre-made taco mix for convenience, but making your own spice mix elevates the dish to a whole new level. My go-to blend includes smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and a touch of chili powder for heat. Adjust the chili to your liking for that perfect kick.
3. Fresh Veggies and Beans
Dice up some fresh onion and capsicum (bell pepper) to sauté until soft. Add in a can of corn and black beans for texture and added nutrition. These ingredients not only enhance the flavour but also add beautiful colour to the dish.
4. Perfectly Cooked Rice 🍚
Use long-grain rice for this recipe—it cooks evenly and absorbs the flavours wonderfully. Adding the rice to the sautéed vegetables and spices before adding liquid helps toasting the rice lightly, which enhances its flavour and prevents it from becoming mushy.
Cooking Tips and Tricks
1. Brown the Chicken First
Start by browning the chicken thighs in the pan. This step is crucial for adding depth to the dish. Don’t worry about cooking them through at this point; you’ll finish cooking them later.
2. Layering Flavours
After removing the chicken, sauté your diced onion and capsicum until they’re soft. Then, stir in the rice and spice mix, allowing the rice to absorb all those delicious flavours.
3. Adding Liquids
Next, add in your canned tomatoes, water (using the can to measure), and a tablespoon of stock powder. This mixture will cook down into a savoury, slightly tangy sauce that infuses the rice and chicken with flavour.
4. Simmer and Steam
Place the browned chicken back on top of the rice mixture, cover the pan with a lid, and let it all simmer. This method steams the chicken while the rice cooks, ensuring everything is perfectly tender and infused with flavour.
Serving Suggestions
This One Pan Mexican Chicken and Rice dish is fantastic on its own, but you can elevate it even further with a few simple sides and garnishes:
- Fresh Coriander and Lime: Sprinkle chopped fresh coriander (cilantro) and a squeeze of lime juice over the top just before serving. It adds a fresh, zesty note that brightens up the dish. 🌿🍋
- Avocado Slices or Guacamole: Creamy avocado pairs perfectly with the spicy, savoury flavours of the dish. 🥑
- Sour Cream: A dollop of sour cream provides a cool, tangy contrast to the warm, spiced chicken and rice. 😋
- Tortilla Chips: Serve with a side of crispy tortilla chips for added crunch.
Pairing Suggestions
To complement the robust flavours of this One Pan Mexican Chicken and Rice, try serving it with:
- Mexican Lager: A light, crisp beer pairs beautifully with the spices in this dish. 🍺
- Margarita: For a festive touch, mix up a classic margarita. The citrusy tequila cocktail balances the savoury notes perfectly. 🍹
- Iced Tea: If you prefer a non-alcoholic option, a tall glass of iced tea with a hint of lemon works wonders. 🍋🧊
Try More Quick and Easy Winter Dinners
Loving the ease and flavour of this recipe? Check out these other quick and easy winter dinners:
I hope you enjoy making and devouring this One Pan Mexican Chicken and Rice as much as I do! Don’t forget to snap a pic and share your creation with me on Instagram @steph_cooks_stuff 📸✨. Happy cooking!
Bon appétit! 👩🍳
Quick Easy Winter Dinners Day 6 One Pan Mexican Chicken and Rice
- Total Time: 30
- Yield: 4 1x
Description
👋 Hey there, food lovers! Day 6 of our quick and easy winter dinners. Today I’m sharing a super easy and oh-so-delicious recipe: One Pan Mexican Chicken and Rice 🍗🌶️🍚. This is perfect for those busy nights when you want a flavorful, hearty meal without the fuss. Let’s dive into the recipe!
Ingredients
- 4 chicken thighs or breasts
- 1 packet taco mix OR:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp salt
- 1 tsp chili powder (optional)
- 1 diced onion
- 1 diced capsicum
- 1 can corn
- 1 can black beans
- 1 can diced tomatoes
- 1 cup rice
- 1 can water
- 1 tbsp stock powder
Instructions
- In a hot pan, brown both sides of your chicken thighs. Don’t worry about cooking them through just yet.
- Remove the chicken and add onion and capsicum, cooking until soft.
- Add rice and your spice mix, stirring for a minute.
- Now, add tomatoes, water, stock powder, corn, and beans.
- Place the chicken back on top and cover with a lid for 5 mins. Then, remove the lid and turn the heat to low.
- Let it cook for about 15 minutes. The liquid will evaporate, and the rice will be tender and flavorful.
Notes
Voila! Your One Pan Mexican Chicken and Rice is ready to be devoured! This dish is a wonderful blend of spices and textures, and the best part? Only one pan to clean up! 😍🍴
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Simmering
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Brown rice is a great alternative if you’re looking for a healthier option with more fibre. However, keep in mind that brown rice takes longer to cook than white rice, so you’ll need to adjust the cooking time accordingly. Add about 20-25 minutes more to the cooking time, and check the rice periodically to ensure it’s cooked through and tender. You may also need to add a bit more water as brown rice absorbs more liquid than white rice.
Yes, this One Pan Mexican Chicken and Rice is perfect for meal prep! You can make it ahead of time and store it in the fridge for up to three days. To reheat, simply cover the dish with a microwave-safe lid and heat in the microwave until warmed through. If the rice seems a bit dry, add a splash of water or chicken broth before reheating. You can also reheat it in a pan on the stove over medium heat, stirring occasionally. This dish also freezes well for up to two months—just make sure to cool it completely before transferring it to a freezer-safe container.
Definitely! One of the great things about this recipe is its versatility. Feel free to add other vegetables like zucchini, carrots, or peas for extra nutrition and flavour. Just make sure to add them at the right time so they cook evenly with the rest of the ingredients. For example, harder vegetables like carrots should be added with the onions and capsicum, while softer veggies like peas can be added towards the end of the cooking process. The more veggies, the merrier!