One Pot Mexican Chicken and Rice with Bold Flavors
Chicken baked with Mexican spices, red rice, beans, and vegetables in one pot. Easy, flavorful, and perfect for dinner. Ideal for sharing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Aluminum foil
- Refrigerator
- Serving platter
Ingredients
- 2 tsp garlic powder or 2 garlic cloves, minced
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper, optional
- Black pepper, to taste
- 5 chicken thighs, bone-in, skin-on
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 small onion, peeled and diced or 1/2 large onion
- 1 garlic clove, minced
- 1 red bell pepper, diced or sliced
- 1 cup long-grain rice, uncooked
- 1 cup low-sodium chicken stock or vegetable stock
- 3/4 cup tomato passata (tomato puree)
- 1 cup frozen corn kernels or canned corn, drained
- 1 can (400g/16oz) black beans, drained and rinsed or substitute with red kidney beans
- 1 lime, plus extra for serving
- Coriander/cilantro
- Sliced jalapeño peppers, optional
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