ONE PAN MEXICAN CHICKEN AND RICE

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.

Slice 1 and 1/2 lbs of chicken breast into bite-sized pieces.

Season the chicken with salt, pepper, and half of a taco seasoning packet. Mix to combine.

Dice half an onion and mince 4 garlic cloves.

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

Add the seasoned chicken to the pan and sear for about 1 minute, turning them over to get a nice sear.

Add the diced onion and minced garlic to the pan, stirring everything together and cooking for another 2 minutes.

Add 1 and 1/2 cups of rinsed basmati rice to the pan along with a little more oil, cooking for another minute.

Pour in 2 and 1/2 cups of chicken broth, the 8 oz can of tomato sauce, and the remaining taco seasoning. Season with a little more salt.

Bring the mixture to a full boil.

Lower the heat to low, cover the pan, and cook for about 25 to 30 minutes until the rice is tender.

After cooking, fluff the rice and let it sit for a few minutes to dry out slightly.

Serve in bowls topped with pico de gallo, a dollop of sour cream, and a lime wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens