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–+ servings

One-Pan Spicy Chicken and Rice: A Comforting Feast You Can't Resist

This one-pan spicy chicken and rice dish is aquick, comforting meal featuring tender chicken, seasoned rice, and vibrantvegetables. Easy to prepare and bursting with flavor, it’s perfect for busyweeknights or cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 chicken breasts diced
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain rice rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 cups chicken broth
  • One cup of chopped tomatoes either canned or fresh
  • 1 cup corn kernels canned, frozen, or fresh
  • 1 cup queso fresco crumbled
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Instructions
 

  • Cook the Chicken: Heat the olive oil in a large skillet or pan over medium heat. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until browned and cooked through.
  • Sauté the Onion and Garlic: In the same pan, add the chopped onion and cook for about 2-3 minutes until it becomes translucent. Incorporate the minced garlic and sauté for an additional 30 seconds until it becomes aromatic.
  • Toast the Rice and Spices: Add the rinsed rice to the pan, stirring well to coat it in the oil and aromatics. Cook the rice and spices together for 2-3 minutes, stirring constantly, until the rice begins to turn slightly golden and the spices are fragrant.
  • Add Liquids and Veggies: Pour in the chicken broth, diced tomatoes, and corn kernels. Mix everythingwell, making sure to lift any browned bits from the pan for extra flavor. Allow themixture to come to a gentle boil.
  • Simmer the Rice: Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes until the rice is cooked through and has absorbed most of the liquid.
  • Combine and Garnish: Once the rice is cooked, return the chicken to the pan and gently fold it into the rice. Sprinkle the crumbled queso fresco over the top and cover the pan again for a few minutes to allow the cheese to melt slightly. Garnish with fresh cilantro before serving.

Nutrition

Calories: 450kcal
Keyword One-pan meal
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