Mexican chicken and rice by Pinch of Nom

Name: Mexican chicken and rice by Pinch of Nom
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 tbsp ground cumin; 2 tsp mild chilli powder; 1 tbsp smoked sweet paprika; 1 tbsp garlic granules; 2 tsp dried oregano; 8 skinless and boneless chicken thighs (all visible fat removed); sea salt and freshly ground black pepper; low-calorie cooking spray; 1 red pepper, deseeded and diced; 1 green pepper, deseeded and diced; 1 red onion, diced; 1 fresh chilli, deseeded and chopped; 250g basmati rice, rinsed and drained; 1 x 400g tin chopped tomatoes; juice of ½ lime; 250–500ml chicken stock (2 chicken stock cubes dissolved in 250–500ml boiling water); 160g sweetcorn kernels (tinned or frozen); 1 x 400g black beans, drained and rinsed; small handful of fresh coriander, chopped

Instructions

Prep:10minCook:35min

"This warming and filling one-pot chicken dish uses the classic flavours and ingredients of Mexico. The fresh chilli adds that tiny bit of warmth to make the flavours really sing. We’ve included a great method for cooking in a pressure cooker, but make sure you adjust the volume of chicken stock accordingly." - Pinch of Nom

Updated at: Sun, 18 Oct 2026 13:33:10 GMT