Description
A festive and flavorful one-pan dish combining chicken, rice, and colorful vegetables, perfect for family gatherings.
Ingredients
Scale
- 1 lb chicken breast or thighs, boneless
- 1 cup long grain white rice or brown rice
- 2 cups chicken broth
- 1 bell pepper, diced
- 1 cup sweet corn
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced
- 1 tsp cumin
- 1 tsp paprika
- Optional: pinch of turmeric
- Fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Season chicken pieces with salt, pepper, cumin, and paprika.
- In a large skillet over medium heat, melt a tablespoon of oil. Add chopped onion and sauté until soft.
- Add minced garlic and diced jalapeño, stirring until fragrant.
- Push the aromatics to the side, add the chicken, and cook until golden brown all over.
- Stir in rinsed rice and pour in chicken broth. Bring to a boil, then reduce heat to low. Cover and let simmer for about 20 minutes.
- Add in the bell peppers and corn in the last few minutes of cooking.
- Once cooked, fluff with a fork, mix in fresh cilantro, and squeeze lime juice on top.
- Serve warm, optionally with avocado slices or a side salad.
Notes
Feel free to adapt the recipe with other vegetables or proteins, and store leftovers in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: one-pan meal, Mexican chicken, easy dinner, family recipe, rice dish, quick meal