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Mexican Chicken & Rice One-Pot Recipe

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4.4 from 8 reviews

A vibrant and comforting one-pot Mexican Chicken & Rice recipe featuring tender chicken breast, colorful peppers, aromatic spices, and creamy melted cheese. Perfect for a quick and flavorful weeknight dinner that combines protein, vegetables, and rice in a single dish.

Ingredients

Protein & Vegetables

  • 600 g Chicken breast (Cut into cubes)
  • 3 Garlic cloves (Crushed)
  • 1 Red pepper (Cut into small cubes)
  • 1 Yellow pepper (Cut into small cubes)
  • 400 g Black beans (tinned) (Drained and rinsed)
  • 200 g Sweetcorn (Drained)
  • 2-3 Spring onions (Chopped)

Spices & Seasonings

  • 1 tbsp Sunflower oil
  • 2 tsp Cumin
  • 1 tsp Mild chilli powder
  • 2 tsp Paprika
  • Salt and freshly ground black pepper (to taste)

Grains & Liquids

  • 200 g Rice (Rinsed)
  • 500 g Passata (strained tomatoes)
  • 500 ml Chicken stock

Dairy

  • 75 g Grated cheese (Mozzarella or cheddar)

Instructions

  1. Cook the chicken: Heat the sunflower oil in a large saucepan over medium heat and add the cubed chicken breast. Stir and cook for about 5 minutes until the chicken is colored and lightly browned all over.
  2. Add garlic and spices: Add the crushed garlic, diced red and yellow peppers, cumin, mild chilli powder, and paprika. Stir everything together and cook for another 1-2 minutes until the vegetables are just softened and the chicken is coated well with the spices.
  3. Combine rice and liquids: Add the rinsed rice, passata, chicken stock, black beans, salt, and freshly ground black pepper to the pan. Stir to combine well, then bring the mixture to a simmer. Cover with a lid and let it cook gently for 15-20 minutes, or until the rice has absorbed the liquid and is fully cooked. Stir occasionally to avoid sticking.
  4. Add sweetcorn: Stir in the drained sweetcorn and cook for an additional 4-5 minutes to heat it through and blend the flavors together.
  5. Finish with cheese and garnish: Sprinkle the grated cheese evenly over the top of the cooked mixture. Place the pan briefly under a hot grill for about 5 minutes, or until the cheese is melted and bubbly. Remove from the grill, garnish with chopped spring onions, and serve hot.

Notes

  • Ensure the rice is rinsed before cooking to remove excess starch for fluffy results.
  • If using a non-stick pan, reduce oil slightly to prevent sticking.
  • Adjust seasoning with salt and pepper after cooking as needed.
  • The recipe can be adapted to mild or spicy by adjusting chilli powder amount.
  • If you don't have a grill, you can melt the cheese by covering the pan with a tight-fitting lid for a few minutes.

Find it online: https://glowcooks.com/mexican-chicken-and-rice-one-pot-recipe/