Mexican Chicken and Rice — The One-Pan Sunday

The recipe Sunday was Mexican chicken and rice from a Cafe Delites post. Chicken thighs seared, removed, rice toasted in the chicken fat, salsa and broth and beans and corn added, chicken returned, simmered. Topped with cheese and broiled briefly.

The math: chicken thighs $2.79, rice, salsa, beans, corn, cheese. Total: about $6.40 for three meals.

The technique is the toast-the-rice in the chicken fat — the same trick as the orzo dishes.

The recipe is below. The trick is the toast-the-rice step.

Mexican Chicken and Rice

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup long-grain white rice, uncooked
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 can (10 oz) diced tomatoes with green chiles (such as Rotel)
• 1 1/2 cups low-sodium chicken broth
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Mexican blend cheese
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Sour cream and lime wedges, for serving

Instructions

1. Sear the chicken. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, chili powder, cumin, and smoked paprika. Add chicken to the pan and cook 4–5 minutes, stirring occasionally, until lightly browned on all sides. Remove chicken and set aside — it does not need to be fully cooked through yet.
2. Soften the aromatics. Reduce heat to medium. Add diced onion to the same pan and cook 3–4 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
3. Toast the rice. Add the uncooked rice to the pan and stir to coat with the oil and aromatics. Let it toast for 1–2 minutes, stirring frequently, until the grains just start to turn golden at the edges.
4. Add liquids and vegetables. Pour in the chicken broth, diced tomatoes (with juices), and diced tomatoes with green chiles. Stir in the black beans and frozen corn. Bring the mixture to a boil.
5. Simmer with chicken. Return the browned chicken to the pan, nestling the pieces into the rice mixture. Reduce heat to low, cover tightly, and simmer for 20–22 minutes until the rice is tender and has absorbed the liquid and the chicken is cooked through to 165°F.
6. Finish and serve. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then top with shredded cheese and allow it to melt over the top. Garnish with fresh cilantro and serve with sour cream and lime wedges alongside.

Nutrition (per serving)

Calories: 480 | Protein: 38g | Fat: 11g | Carbs: 54g | Fiber: 8g | Sodium: 780mg