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–+ servings

Mexican Chicken and Rice

Prep: 30 minutes
Cook: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Course: Entree
Cuisine: Mexican
Calories: 430kcal
Author: Jessica Gavin
Mexican chicken and rice is a one-pot meal loaded with flavor. Marinated chicken thighs simmer together with healthy vegetables, black beans, and rice.

Ingredients

Chicken Marinade
  • ¼ cup (120 ml) olive oil
  • 1 ½ teaspoon (9 g) kosher salt
  • 1 teaspoon (2 g) paprika
  • 1 teaspoon (2 g) cumin
  • ½ teaspoon (1 g) coriander
  • ½ teaspoon black pepper
  • 6 chicken thighs, bone-in, skin on
Rice
  • 2 tablespoons (30 ml) olive oil
  • 2 cups (400 g) long grain rice
  • ½ cup (70 g) diced white onion, ¼" dice
  • 1 tablespoon (11 g) minced garlic
  • 1 tablespoon (18 g) tomato paste
  • 1 cup (155 g) diced tomatoes, ¼" dice
  • 1 cup (180 g) corn kernels
  • 1 cup (180 g) black beans, canned, rinsed and drained
  • 1 cup (146 g) diced zucchini, ¼" dice
  • ½ cup (72 g) diced carrots, ¼" dice
  • 1 tablespoon (8 g) minced jalapeno
  • 1 teaspoon (6 g) kosher salt
  • 4 cups (960 ml) unsalted chicken stock
  • ¼ cup cilantro leaves
  • 1 limes, cut into wedges

Special Equipment

Instructions

  • Marinate the Chicken - In a small bowl, whisk together ¼ cup olive oil, 1 ½ teaspoons salt, paprika, cumin, coriander, and black pepper. Pour the marinade over the chicken set in a baking dish and flip to coat evenly. Marinate for 15 to 30 minutes.
  • Sear the Surface - Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of oil. Once hot, add the chicken skin-side down and cook until the skin is golden and crispy, 4 to 5 minutes. Flip and saute for 2 minutes, then transfer to a clean plate.
  • Saute the Rice - If using the pan to cook the chicken, wash and dry it first. Heat a pan over medium-high heat, and add 2 tablespoons of oil. Once hot, add the rice and saute, occasionally stirring until the grains are lightly toasted.
    Add in onion and garlic, and saute until fragrant, 30 seconds. Add tomato paste, and stir to combine—cook for 30 seconds.
  • Add the Mix-ins - Add in diced tomatoes, corn, black beans, zucchini, carrots, jalapeno, and 1 teaspoon salt, and stir to combine.
  • Simmer - Add the chicken on top of the rice mixture. Slowly pour in the chicken stock, and bring to a boil. Reduce to a simmer and cover. Cook until the rice is tender, about 20 minutes.
  • For Crispy Skin (Optional) - Transfer the chicken to a foil-lined sheet pan and broil until crisp, about 3 to 5 minutes.
  • To Serve - Season the rice with salt and pepper to taste. Garnish with cilantro. Serve with lime wedges.

Notes

  • For Boneless Chicken: Thighs or breasts can be substituted. Cook for 2 minutes on each side before adding to the rice.
  • Storing: Store in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Cover and cook in the microwave on high setting in 30-second increments until hot. 

Nutrition

Calories: 430kcal | Carbohydrates: 66g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 1059mg | Potassium: 425mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2130IU | Vitamin C: 12.5mg | Calcium: 51mg | Iron: 2.2mg
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