Description
This Mexican Chicken and Rice recipe delivers a hearty one-pan meal featuring tender, juicy chicken thighs and fluffy, flavorful basmati rice simmered with diced tomatoes, green chilis, and aromatic spices. Topped with melted Monterey Jack cheese and fresh cilantro, it's a perfect dinner that combines bold Mexican flavors in a simple, easy-to-make dish.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp salt, plus more to taste
- ½ tsp pepper
- Cooking oil, as needed for sautéing
Vegetables and Rice
- 4-5 cloves garlic, minced
- ½ medium to large onion, diced
- 2 cups basmati rice or other long-grain rice
- 28 oz diced tomatoes (canned)
- 4 oz green chilis (canned or fresh)
Liquids and Broth
- 2 cups chicken broth
- 1 tbsp Better Than Bouillon chicken base
Toppings and Garnish
- 1-2 cups Monterey Jack cheese, shredded
- 2 tbsp fresh cilantro, chopped, for garnish
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into 1-inch cubes. In a bowl, toss the cubed chicken with chili powder, ground cumin, smoked paprika, salt, and pepper until evenly coated.
- Cook the Chicken: Heat a braiser or Dutch oven over medium heat and add a drizzle of cooking oil. Add the seasoned chicken cubes and cook thoroughly until fully cooked and slightly browned on all sides. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add more cooking oil if needed. Heat it over medium heat and sauté the minced garlic and diced onions until the onions become soft and translucent, about 2-3 minutes.
- Add Rice and Veggies: Add the basmati rice to the pot and sauté it with the garlic and onions for another minute to lightly toast the rice. Then add the diced tomatoes and green chilis, stirring to combine all ingredients evenly.
- Add Broth and Simmer: Stir in the Better Than Bouillon chicken base and chicken broth. Bring the mixture to a boil, then return the cooked chicken to the pot.
- Cook Rice and Chicken: Lower the heat to medium-low, cover the pot, and let the mixture cook for 18-20 minutes or until the rice is tender and has absorbed most of the liquid. Remove the pot from heat and taste; add more salt if needed to enhance the flavors.
- Melt the Cheese: Sprinkle shredded Monterey Jack cheese evenly over the top of the chicken and rice mixture. Cover the pot again and let it sit for about 30 seconds to allow the cheese to melt.
- Garnish and Serve: Sprinkle chopped fresh cilantro on top as a bright garnish. Serve immediately and enjoy this comforting and flavorful Mexican-inspired one-pan meal.
Notes
- Use basmati or any long-grain rice for best texture and fluffiness.
- Adjust the amount of chili powder and green chilis depending on your heat preference.
- If you don’t have Better Than Bouillon, you can substitute with an equivalent amount of chicken bouillon powder or paste or use all broth.
- For a lower-fat option, use skinless chicken breasts, but cooking time may slightly decrease.
- Covering the dish right after adding cheese helps it melt quickly and evenly.
- Leftovers store well in the fridge up to 3 days and can be reheated in a skillet or microwave.
