Mexican chicken and rice is a flavorful and satisfying dish that combines tender chicken, rice, and Mexican-inspired spices and ingredients. Here's a simple recipe to make it:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño pepper, diced (optional, for extra heat)
- 1 pound (about 500g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Lime wedges (for serving)
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Instructions:
- Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic, diced bell pepper, and diced jalapeño pepper (if using). Cook for an additional 2 minutes, stirring occasionally.
- Push the vegetables to one side of the skillet and add the chicken pieces to the other side. Season the chicken with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is browned on all sides, about 5-6 minutes.
- Stir in the white rice, diced tomatoes (with their juices), and chicken broth. Bring the mixture to a simmer.
- Reduce the heat to low, cover the skillet, and let the mixture simmer for about 18-20 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Once the rice is cooked, stir in the frozen corn kernels and black beans. Cook for an additional 2-3 minutes, or until the corn and beans are heated through.
- Taste and adjust the seasoning if necessary.
- Garnish with chopped fresh cilantro, if desired, and serve with lime wedges on the side for squeezing over the dish.
Enjoy your delicious Mexican chicken and rice! It pairs well with toppings like shredded cheese, sour cream, avocado slices, or salsa !
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