Description
One-skillet Mexican Chicken and Rice is a vibrant, all-in-one meal that brings bold flavors to your dinner table. Juicy chicken breasts are perfectly paired with colorful bell peppers, fragrant spices, and fluffy rice for a satisfying dish that’s both quick and easy to prepare. Ideal for busy weeknights or family gatherings, this recipe minimizes cleanup so you can focus on what matters most—enjoying good food with great company.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the vegetables.
- In a large skillet over medium-high heat, warm olive oil. Season chicken with salt and pepper, then sauté for 5-7 minutes per side until golden brown. Remove from skillet.
- In the same skillet, add onions, bell peppers, and garlic; sauté for about 5 minutes until softened.
- Stir in rice, cumin, and chili powder; cook for another minute.
- Pour in chicken broth and bring to a gentle boil. Nestle chicken back into the skillet.
- Cover and simmer on low for about 20 minutes until rice absorbs most liquid. Drizzle with lime juice before serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 410
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added texture and flavor, consider including black beans or corn. You can substitute chicken with shrimp or tofu based on dietary preferences. Finish with shredded cheese for an indulgent touch.