Description
Mexican Chicken and Rice is a flavorful and hearty dish that combines tender, seasoned chicken with a savory, aromatic rice. The vibrant spices of cumin, chili powder, and garlic create a rich base for the chicken, while the rice absorbs the delicious seasonings for a comforting and satisfying meal. This one-pan dish is perfect for busy weeknights, family dinners, or meal prepping. With its bold flavors and simplicity, Mexican Chicken and Rice is sure to become a favorite in your household.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth (low-sodium)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon fresh lime juice (optional)
Optional Toppings:
- Chopped cilantro
- Sliced avocado
- Lime wedges
- Shredded cheese
- Sour cream or Greek yogurt
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts are the best choice for this dish, offering lean protein and quick cooking time.
- Rice: Long-grain white rice is used for a fluffy texture that absorbs the savory flavors of the chicken and seasonings.
- Chicken Broth: Chicken broth adds richness to the rice and enhances the overall flavor of the dish.
- Spices: The chili powder, cumin, garlic powder, and paprika give this dish its authentic Mexican flavor profile.
Instructions
Prepare the Chicken:
- Season the Chicken: Season both sides of the chicken breasts with salt, pepper, and 1 teaspoon of chili powder. Let them rest for a few minutes to absorb the seasoning.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes per side, until golden brown and fully cooked through. Remove the chicken from the pan and set it aside to rest.
Prepare the Rice:
- Sauté the Rice: In the same skillet, add the rice and cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
- Add the Liquids and Spices: Pour in the chicken broth, diced tomatoes, cumin, garlic powder, onion powder, paprika, and remaining chili powder. Stir everything together, ensuring the rice is evenly coated with the spices.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Assemble the Dish:
- Shred the Chicken: While the rice is cooking, slice or shred the cooked chicken into bite-sized pieces.
- Combine Chicken and Rice: Once the rice is done, stir in the shredded chicken. Taste and adjust the seasoning with salt and pepper, if needed.
- Garnish and Serve: Serve the Mexican Chicken and Rice with your choice of optional toppings, such as chopped cilantro, avocado, lime wedges, or shredded cheese. A drizzle of sour cream or Greek yogurt also adds a creamy element.
- Prep Time: 10 minute
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 10g
- Carbohydrates: 45g
- Protein: 30g