One Pot Mexican Chicken & Rice | Kravings

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is typically cheaper.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are a healthy alternative, and canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Mix together one tablespoon of paprika, one tablespoon of cayenne pepper, one tablespoon of cumin powder, one tablespoon of crushed black pepper, a tablespoon of oregano, and one tablespoon of garlic powder; reserve two tablespoons for later.

Add the juice of a lime, one tablespoon of oil, and mix well, adding salt to taste.

Marinate the chicken thighs on both sides with the spice mix.

In a Dutch oven, heat some oil and add the marinated chicken; sauté on both sides until seared, then remove and set aside.

Add one cup of chopped onions and one tablespoon of garlic to the pot; sauté until softened.

Add half a cup of diced red pepper and half a cup of diced green pepper; sauté together.

Stir in one cup of cooked black beans and one cup of cooked corn.

Add the reserved spice powder, one cup of passata, and one cup of chicken stock; mix together and taste for salt, adding as required.

Bring the mixture to a boil, then add in one cup of rice; mix together and place the chicken on top of the rice, scraping in all leftover marinade.

Cover the pot and allow to cook for 20 minutes, stirring occasionally to prevent sticking.

Uncover and cook for another 10 to 15 minutes, allowing the chicken to finish cooking and the liquid to dry up.

Serve garnished with slices of jalapeno and chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level: