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Chicken and Mexican Rice

Chicken and Mexican Rice is a one-pot meal that you can make in no time at all, any night of the week! Flavorful rice cooked with chicken until tender.
Print Recipe
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Servings 6

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 lime juiced
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 1 cup long grain white rice
  • 1 cup chicken stock or broth
  • 3/4 cup tomato sauce
  • 1 small can green chilies
  • 1 cup frozen corn
  • 1 14 ounce can black beans, drained

Instructions
 

  • In a medium bowl, combine the chicken, salt, pepper, cumin, oregano, cayenne, and lime juice. Allow to marinate for about 30 minutes.
  • Set a large skillet over medium-high with the olive oil. Sear the chicken on both sides until browned. You're not cooking it all the way. Just getting the brown color and flavor. Transfer to a plate and set aside. In the same skillet, add the onions, garlic, rice, corn, black beans and green chilies. Sauté for about 8 minutes. Stir in the broth and tomato sauce and return the chicken, tucking it into the rice and veggies. Cover, lower the heat to low and cook until absorbed and the rice is tender and fluffy.
  • Serve with chips, sour cream, red bell pepper, and cheese.