One Pot Mexican Chicken and Rice

Name: One Pot Mexican Chicken and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 tbsp garlic powder ((or 2 garlic cloves, minced)); 1 tbsp paprika; 1 tbsp cumin powder; 1 3/4 tsp salt; 1/2 tsp cayenne pepper ((Note 1), optional); Black pepper; 5 chicken thigh fillets (, bone-in and skin on (Notes 2 and 3)); 2 tbsp olive oil; 1 lime ((juice only)); 1 small onion (, peeled and diced (or 1/2 large)); 1 garlic clove (, minced); 1 red capsicum ((bell pepper), sliced); 1 cup long grain rice (, uncooked (Note 4)); 1 cup chicken stock/broth ((or vegetable stock)); 3/4 cup tomato puree or passata ((Note 5)); 1 cup frozen corn kernels ((or canned - drained)); 1 can (400g/16oz) black beans (, drained and rinsed (or sub with red kidney beans)); 1 lime (, plus extra to serve); Coriander/cilantro; Sliced jalapeño peppers ((optional))

Instructions

Prep:15minCook:40min

Chicken seared with Fajita flavours then baked with seasoned rice. This is a flavour explosion in one pot! This recipe makes more rice than for the prescribed number of servings because it is difficult to make less using this method of cooking. So you will probably have leftovers. The rice keeps very well in the fridge for up to 3 days (as does the chicken).

Updated at: Tue, 13 Dec 2022 08:45:24 GMT