One Pot Mexican Chicken and Rice
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.9 (160)

One Pot Mexican Chicken and Rice

NUTRITION · PER SERVING55M COOK
CAL 36%·PRO 89%
CARBS 62G34% OF CAL
8G FIBER0G ADDED0G INTRINSIC47G OTHER7G TOTAL SUGAR
FAT 33G41% OF CAL
10G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken thighs and Mexican red rice with beans and corn cooked together in one pot and finished in the oven. Flavorful and foolproof.

mainmexicanchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 2 tsp garlic powder ((or 2 garlic cloves, minced))
  • 2 tsp paprika
  • 2 tsp cumin powder
  • 1 3/4 tsp salt
  • 1/2 tsp cayenne pepper ((Note 1), optional)
  • Black pepper
  • 5 chicken thighs, bone-in, skin on ( (Notes 2 and 3))
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 small onion (, peeled and diced (or 1/2 large))
  • 1 garlic clove (, minced)
  • 1 red capsicum ((bell pepper), diced or sliced)
  • 1 cup long grain rice (, uncooked (Note 4))
  • 1 cup chicken stock/broth (, low sodium (or vegetable stock))
  • 3/4 cup tomato passata ((US: tomato puree) (Note 5))
  • 1 cup frozen corn kernels ((or canned - drained))
  • 1 can (400g/16oz) black beans (, drained and rinsed (sub red kidney beans))
  • 1 lime (, plus extra to serve)
  • Coriander/cilantro
  • Sliced jalapeño peppers ((optional))
PREP
15M
SODIUM
1325MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.