ONE PAN MEXICAN CHICKEN & RICE | Easy Chicken And Mexican Rice Dinner

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.

In a bowl, mix together 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 teaspoon of garlic powder until well combined.

Season 5 chicken thighs (bone-in, skin removed) with the spice rub and additional salt and pepper on both sides.

Heat a pan over medium high heat and add olive oil.

Sear the chicken thighs for about 3 minutes per side until golden brown; do not fully cook them.

Clean the pan and add more olive oil, then sauté 4 minced garlic cloves until fragrant, about 30 seconds.

Add 1.5 cups of rinsed long grain rice to the pan and toast for about 1 minute.

Pour in 2 cups of water, 8 ounces of canned tomato sauce, and 1 tablespoon plus 1 teaspoon of chicken bouillon powder; stir to combine.

Return the seared chicken thighs to the pan, bring everything to a boil, then reduce the heat to medium low, cover, and cook for about 25 minutes until the chicken is cooked through and the rice is tender.

Chop fresh cilantro while the chicken and rice are cooking.

Once cooked, add the juice of 1 lime to the dish, adjusting to taste.

Sprinkle chopped cilantro over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens