One-Pot Cheesy Mexican Chicken And Rice
This Cheesy Mexican Chicken And Rice layers seasoned chicken, brown rice, vegetables and gentle spices, allowing the flavours to build as the dish simmers. Best part is it’s a true one-pan meal containing four of your five daily food groups!
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Servings: 6 people
Calories: 393kcal
Equipment
- 1 French sauté pan or large skillet
Ingredients
- ½ lb chicken thigh (500g - see note 1)
- 1 cup brown basmati rice (see note 2)
- 1 medium red bell pepper / capsicum de-seeded and diced
- 1 medium yellow / brown onion peeled and diced
- 1 tin diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup frozen peas (see note 3)
- ¾ cup chicken stock
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 3 cloves garlic
- 1 tsp salt
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼-½ tsp chipotle powder
- Plenty of black pepper
- ¾ cup shredded cheese like cheddar or Monterey jack (see note 4)
Quick Chicken Marinade
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼-½ tsp chipotle powder
- ½ tsp salt
- Plenty of black pepper
Instructions
- Make the quick marinade by combining the olive oil, lime juice, cumin, garlic and onion powders, oregano, smoked paprika, ground coriander, chipotle powder, and salt and pepper in a medium-sized bowl.
- Cut the chicken into a 1-inch/2.5 cm dice and add this to the same bowl. Toss several times to ensure everything is well combined.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Pour in the chicken and any excess marinade. Brown for 4-5 minutes then use a slotted spoon to take it out and place it on a plate. Set aside for now.
- In the same skillet, add the onion and capsicum / bell pepper and sauté 4-5 minutes or until softened.
- Add the garlic, cook 30 seconds or until fragrant then add the rice and remaining spices. Toast for 1–2 minutes to help deepen the flavour.
- Add diced tomatoes, tomato paste, and chicken stock. Bring to a simmer then nestle the chicken pieces back into the pan. Place the lid on and reduce heat to low. Cook for 25-30 minutes or until rice is tender and all liquid is absorbed (if not cook for 5 or so more with the lid off).
- Stir in the peas and black beans then taste and adjust seasoning if needed. Sprinkle shredded cheese on top, put the lift on the pan and let it sit for 5 minutes or until the cheese is melted and the peas are warmed through.
- Garnish with several dollops of sour cream, chopped fresh coriander/cilantro, sliced jalapeno and lime wedges.
Video
Notes
Note 1: Chicken breast can replace the thigh if preferred though this does get slightly tougher as it cooks. And for a vegetarian version, use an extra can of beans in place of the chicken.
Note 2: If you want a faster weeknight meal swap the brown rice for white rice. Long grain rice is the best option and will reduce the cooking time from 50 minutes to 35. Rather than simmering for 25 minutes, white rice only needs 15.
Note 3: Corn is a great swap for the peas for something different.
Note 4: Add ½ cup sour cream on top of the rice before topping with cheese. This will melt the sour cream through the dish and produce an extra creamy version. Leave the cheese and sour cream off for a dairy-free version.
Nutrition
Serving: 0.75cups | Calories: 393kcal | Carbohydrates: 46g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 803mg | Potassium: 562mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1436IU | Vitamin C: 40mg | Calcium: 159mg | Iron: 3mg
