Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy one-pot dinner recipe

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 2 tsp of oil over medium-high heat.

Place the marinated chicken over the pan. Do not overcrowd the pan. I cooked the chicken in two batches.

Cook until char marks appear on both sides.

Remove and set it aside on a plate. Same way, cook the next batch of the chicken.

Heat 2 tsp of oil in the same pan.

Add onions and bell peppers. Cook until onions are translucent.

Add garlic, stir and cook for 30 seconds.

Add fajita seasoning, stir to combine. Cook for a minute.

Add rice and combine with the spices. Toast it for a minute.

Add tomato puree, water, beans, and corn. Stir gently to combine.

Taste and add more salt or pepper if required.

Add lemon juice (Optional. Add as per taste).

Let it come to a boil.

Add the cooked chicken.

Reduce the heat to low. Cover and cook for 25 minutes.

Remove from heat. Cover and keep it aside for 10 minutes.

Mexican chicken and rice is ready to serve.

Garnish with coriander leaves.

Serve with lemon wedges. Top it with salsa, sour cream, and avocado slices.

Cooking Techniques

Spice Level:

Allergens