One-Pot Mexican Chicken and Rice

Name: One-Pot Mexican Chicken and Rice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Ingredients: 5 bone-in, skin-on chicken thighs; 1 cup long-grain rice; 15 oz black beans; 1 cup frozen corn kernels; 1 red bell pepper; 1 small onion; 1 clove garlic; 1 cup chicken stock; 3/4 cup tomato passata; 2 tbsp olive oil; 1 tbsp lime juice; 2 tsp garlic powder; 2 tsp paprika; 2 tsp cumin powder; 1 3/4 tsp salt; 1/2 tsp cayenne pepper; 1/2 tsp black pepper; 1 lime; 2 tbsp cilantro; 2 tbsp sliced jalapeno peppers

This one-pot Mexican chicken and rice is packed with juicy spiced chicken, savory tomato rice, black beans, corn, and bright lime flavor. It is a satisfying oven-baked dinner with bold seasoning and minimal cleanup. Serve it with cilantro, jalapenos, sour cream, or avocado for a hearty family meal.

Servings5 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

bone-in, skin-on chicken thighs
5
long-grain rice
1 cup
black beans
15 oz
frozen corn kernels
1 cup
red bell pepper
1
small onion
1
garlic
1 clove
chicken stock
1 cup
tomato passata
0.8 cup
olive oil
2 tbsp
lime juice
1 tbsp
garlic powder
2 tsp
paprika
2 tsp
cumin powder
2 tsp
salt
0.3 tsp
cayenne pepper
0.5 tsp
black pepper
0.5 tsp
lime
1
cilantro
2 tbsp
sliced jalapeno peppers
2 tbsp

Step-by-Step Instructions

Preheat the oven to 350 F (180 C), or 320 F (160 C) for a fan oven.

Make the spice blend by stirring together the garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a small bowl.

Place 1 1/2 tbsp of the spice blend in a large bowl. Add 1 tbsp olive oil and the lime juice, then mix into a paste. Add the chicken thighs and turn them until evenly coated.

For deeper flavor, cover and marinate the chicken for 1 hour or overnight in the refrigerator. If short on time, continue with the recipe right away.

Heat the remaining 1 tbsp olive oil in a large deep oven-safe skillet over medium-high heat. Sear the chicken skin-side down for about 4 minutes until lightly golden, then sear the other side for about 1 1/2 minutes. Transfer the chicken to a plate.