One Pan Mexican Chicken and Rice | The Defined Dish

black beans

🥗Healthier: pinto beans

💰Cheaper: canned kidney beans

Canned kidney beans are often less expensive and still provide protein.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Bone-in chicken can be more affordable and still flavorful.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Green onions are a budget-friendly herb alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Water with bouillon cubes is a cost-effective substitute.

Heat oil in a large skillet over medium heat until shimmering.

Season chicken thighs with salt, pepper, cumin, chili powder, and paprika.

Add chicken to the skillet and sear until golden brown on both sides, about 5-7 minutes per side.

Remove chicken from the skillet and set aside.

In the same skillet, add onion and bell peppers; sauté until softened, about 3-4 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add rice to the skillet and toast for 2-3 minutes, stirring frequently.

Pour in chicken broth and bring to a simmer.

Add black beans and corn; stir to combine.

Nestle the chicken back into the skillet, cover, and reduce heat to low.

Cook until rice is tender and chicken is cooked through, about 20-25 minutes.

Remove from heat and let rest for 5 minutes, covered.

Squeeze lime juice over the top and sprinkle with cilantro before serving.

Cooking Techniques

Spice Level:

Allergens