Description
One Pan Mexican Chicken and Rice is a flavor-packed, colorful dish that brings the essence of Mexico straight to your dinner table. With tender chicken, fluffy rice, and a mix of vibrant vegetables simmered in savory broth, this one-pan wonder is perfect for busy weeknights. Quick to prepare and easy to clean up, it delivers a delightful meal that will have everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Prepare your ingredients by chopping the veggies and measuring the rice.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion and bell peppers for about 5 minutes until softened.
- Add chicken breasts to the skillet and brown on both sides for about 4 minutes each.
- Stir in the rice and add chicken broth along with cumin and chili powder.
- Bring to a gentle boil, then reduce heat to low. Cover tightly and let simmer for 20 minutes or until rice absorbs all liquid.
- Fluff rice with a fork before serving hot. Optionally garnish with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 400
- Sugar: 3g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg