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One Pan Mexican Chicken And Rice Cozy Flavorful Comfort In Every Bite. Close Up Plate Realistic Photo

Mexican Chicken and Rice

A warm, comforting one-pan dish featuring tender chicken, saffron-tinged rice, bell peppers, and a kiss of chili. This Mexican Chicken and Rice is easy to pull together on a weeknight and still feels special enough for weekend dinner guests. It blends pantry staples with bright, fresh aromatics for a satisfying, balanced meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb bone-in chicken thighs, trimmed
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup drozen or fresh corn kernels
  • 1 medium green bell pepper, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz) with juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, chopped (plus more to garnish)
  • 1 lime cut into wedges (for serving)

Instructions
 

  • Season the chicken thighs with a pinch of salt and pepper. In a large skillet or wide pot, heat the olive oil over medium-high heat. Sizzle the chicken for about 3-4 minutes per side until browned. Remove and set aside.
  • In the same pan, add the onion and bell pepper. Sauté for 3-4 minutes until the vegetables soften and the edges start to turn golden. Add the garlic and cook for another 30 seconds until fragrant.
  • Stir in the cumin, smoked paprika, coriander, and cayenne. Let the spices bloom for about 30 seconds with the vegetables.
  • Pour in the diced tomatoes with their juice and the chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  • Rinse the rice briefly under cold water, then stir it into the pot. Nestle the browned chicken thighs into the liquid, skin-side up if present. Reduce the heat to low, cover, and simmer about 18-20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
  • About 5 minutes before the end of cooking, sprinkle in the corn and half of the chopped cilantro. If the liquid looks low, add a small splash of broth to keep everything saucy but not soupy.
  • Once the rice is tender, remove from heat. Let the dish rest, covered, for 5 minutes. Fluff gently with a fork, fold in the remaining cilantro, and adjust salt and pepper to taste.
  • Serve with lime wedges on the side and an extra scatter of cilantro. A light squeeze of lime brightens the dish and complements the tomatoes beautifully.