Description
A simple and delicious Mexican-inspired chicken and rice dish perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 cup uncooked white rice
- 1/2 cup frozen corn
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more, stirring constantly.
- Stir in diced tomatoes and chicken broth. Bring to a simmer.
- Add uncooked rice and return chicken to the skillet. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Stir in frozen corn and cook for 5 minutes more, or until heated through.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier dish, add a pinch of cayenne pepper.
- You can substitute chicken breasts for thighs if preferred.
- Serve with your favorite toppings like shredded cheese, sour cream, or avocado.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Mexican chicken and rice, fiesta chicken, easy chicken dinner, one-pan meal, flavorful chicken