One Pot Mexican Chicken and Rice

Name: One Pot Mexican Chicken and Rice
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 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))

Instructions

Prep:15minCook:50min

Recipe video above. Chicken seared with Fajita flavours then baked with seasoned Mexican red rice. This is a flavour explosion in one pot! People love that it's finished in the oven. No need to worry about a scorched base!Makes more rice than you'll need because it is difficult to make less using this method of cooking. Nobody complains, cause it's so good!

One Pot Mexican Chicken and Rice

Nutrition balance score

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Ingredients

Instructions

Notes

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