defined dish one pan mexican chicken and rice One pan mexican chicken and rice

Alright, folks, gather ‘round! I’ve got a weeknight dinner recipe that’s a total game-changer. We’re talking minimal cleanup, maximum flavor, and a dish the whole family will devour. Forget takeout – this One Pan Mexican Chicken and Rice is about to become a staple in your kitchen.

One Pan Mexican Chicken and Rice

Seriously, this recipe is so easy, it practically cooks itself. The chicken comes out perfectly juicy, the rice is fluffy and infused with all those amazing Mexican flavors, and the whole thing is just…comfort food perfection. Plus, you can customize it to your liking with your favorite toppings. I’m talking sour cream, avocado, salsa, the works! Get ready to ditch those multiple pots and pans and embrace the one-pan wonder.

Okay, let’s get down to the nitty-gritty. Here’s what you’ll need:

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 bell pepper (any color), chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup long-grain rice, uncooked
• 2 cups chicken broth
• 1 packet taco seasoning
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: sour cream, avocado, salsa, cilantro, shredded cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chicken and cook until browned on all sides. Don’t worry about cooking it all the way through at this point.
3. Remove the chicken from the skillet and set aside.
4. Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
5. Stir in the black beans, corn, diced tomatoes, rice, chicken broth, taco seasoning, and cumin. Season with salt and pepper to taste.
6. Bring the mixture to a simmer.
7. Return the chicken to the skillet and nestle it into the rice mixture.
8. Cover the skillet tightly with a lid or aluminum foil.
9. Bake for 25-30 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
10. Remove from the oven and let stand for 5 minutes before fluffing the rice with a fork.
11. Serve immediately, topped with your favorite toppings.

Seriously, how easy was that? The best part is, you can totally customize this recipe to your liking. Not a fan of black beans? Use kidney beans! Want to add some heat? Throw in a diced jalapeño! The possibilities are endless. This One Pan Mexican Chicken and Rice is a lifesaver on busy weeknights, and it’s guaranteed to be a crowd-pleaser. Give it a try – you won’t regret it!

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One Pan Mexican Chicken And Rice

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