Description
Mexican Chicken and Rice is a vibrant one-pot meal that showcases succulent chicken, fluffy rice, and colorful vegetables infused with authentic Mexican spices. This easy-to-make dish is perfect for busy weeknights or festive gatherings, delivering an explosion of flavor with every bite that transports you straight to Mexico.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 1 cup diced bell peppers (any color)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Dice the bell peppers and onion, then mince the garlic.
- In a large skillet over medium heat, heat olive oil. Sauté onions and bell peppers for about 5 minutes until softened. Add garlic and cook until fragrant.
- Add chicken breasts to the skillet; season with salt, pepper, cumin, and chili powder. Cook for about 6 minutes per side until golden brown.
- Stir in rice until coated with flavors. Pour in diced tomatoes and chicken broth; bring to a boil.
- Reduce heat to low, cover tightly, and simmer for about 20 minutes or until the rice is tender.
- Fluff the rice with a fork before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For added nutrition, toss in extra vegetables like zucchini or corn during step 2. To make it vegetarian-friendly, substitute chicken with black beans or tofu.