Description
Mexican Chicken and Rice is a vibrant one-pot dish that brings the festive flavors of Mexico right to your dining table. Tender chicken, colorful bell peppers, and fluffy long-grain rice come together in a symphony of spices, making it perfect for both cozy weeknight dinners and special gatherings. This recipe is not only easy to prepare but also guarantees a satisfying experience that will have everyone coming back for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain rice
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups chicken broth
Instructions
- Chop the bell peppers and onion into bite-sized pieces and mince the garlic.
- In a large skillet over medium-high heat, add olive oil. Season chicken with salt, pepper, cumin, and chili powder. Sear each side until golden brown (about 6 minutes per side).
- Once cooked through (internal temp should reach at least 165°F), remove chicken from skillet and set aside. In the same skillet, sauté onions and garlic until fragrant before adding bell peppers.
- Return chicken to the skillet with sautéed veggies. Add rice and chicken broth according to package instructions for cooking ratios. Bring mixture to a boil.
- Reduce heat to low once boiling; cover tightly with a lid and let simmer for about 20 minutes or until rice has absorbed liquid.
- Fluff rice gently with a fork before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg