One Pot Mexican Chicken and Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This one-pot arroz con pollo combines tender chicken thighs with spiced rice, corn, and peppers all cooked together. Flavorful and convenient, it's a family-friendly Mexican dish with minimal cleanup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic granules (or onion powder)
- 1 ½ tsp salt (, I used smoked sea salt)
- ½ tsp cayenne (or mild chilli powder if preferred)
- ½ tsp ground pepper
- 4 chicken thighs (or thighs and drumsticks)
- 2 tbsp olive oil (, more as needed)
- 1 onion (, finely diced)
- 4 garlic cloves (, minced)
- 1 jalapeno (, seeds discarded, finely diced)
- 1 red bell pepper (, diced)
- 1 green bell pepper (, diced)
- 7 oz (200g) canned corn (, drained)
- 1 ¼ cups (250g) long grain white rice
- 2 ⅓ cups (580ml) chicken broth
- 1 bay leaf
- additional hot water (if needed)
- crushed red pepper flakes (to taste)
- Chopped parsley or cilantro ((coriander))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1653mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 832mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.