This fabulous Mexican Chicken and Rice comes together in one skillet in way less than an hour. It's loaded with fresh veggies, lean chicken and lots of south-of-border flavor!
Prep Time20 minutesmins
Cook Time22 minutesmins
Total Time42 minutesmins
Course: Main Course
Cuisine: Mexican, TexMex
Keyword: chicken and rice, Mexican Chicken and Rice
Servings: 6
Calories: 400kcal
Author: Chris Scheuer
Ingredients
For the rub:
2tablespoonsbrown sugar
2teaspoonsgarlic salt
2teaspoonssmoked paprika
2teaspoonsdried oregano
2teaspoonscumin
1teaspoonground coriander
1teaspoononion powder
1teaspoonground black pepper
1teaspoonchili powder
For the chicken and rice:
1 ¼poundsboneless skinless chicken thighstrimmed of excess fat and cut into servcing size pieces
1tablespoonbutter
1tablespoonextra virgin olive oil
1mediumsweet yellow oniondiced small
2mediumyellow, orange or red bell peppersdiced small (I use red, orange and yellow mini peppers, see Café Tips for conversion)
1mediumjalapeñoshalved, seeded and finely chopped
4garlic clovesfinely minced
1cupbasmati rice (uncooked)
1½cupslow sodium chicken broth
15ounces canned black beans (1 can)rinsed and well drained
1teaspoonkosher salt
To finish:
¾cupfinely chopped fresh cilantro
1-2mediumjalapeñoshalved, seeded and finely chopped
Serve with lime wedgessliced fresh red chilies, sour cream, avocado slices and/or tortilla chips, for optional garnishes
Combine all of the rub ingredients in a small bowl. Set aside 1 tablespoon of the mixture.
Place the chicken pieces on a work surface and sprinkle generously on both sides with the spice rub. Use all of the remaining rub.
For the chicken and rice:
Place a 12-inch skillet over medium heat. Add the oil and butter and swirl the pan until the butter is melted and bubbly. Add the chicken and cook, uncovered for 5-7 minutes until the underside is deeply brown and slightly charred in places. The pan should be hot enough for the chicken to sizzle a bit as it cooks but not spatter wildly all over the stove top. If it’s spattering too much, reduced the heat a bit.
Flip the chicken to the opposite side and cook for another 5-6 minutes, again until nicely browned. Remove from the pan to a clean plate. Cover lightly with foil and set aside.
Add the onion, peppers and jalapeño to the drippings in the pan and cook for 2-3 minutes until slightly softened. Add the rice, garlic and reserved spices to the pan. Cook for 1 minute, stirring frequently.
Add the chicken broth and black beans and salt to the pan and bring the mixture to a full boil. Cover the pan and reduce heat to very low. Cook for 12 minutes.
To finish:
Remove the cover and add the finely chopped cilantro and jalapeño. Stir and fluff with a fork. Nestle the chicken into the rice and drizzle any juices from the plate over the chicken. Cover tightly and allow to sit for 10 minutes. Serve with any or all of the garnishes. Enjoy!
Notes
See Café Tips above in the post for more detailed instructions and tips.