One Pan Mexican chicken and rice made with pan seared chicken, seasoned rice, beans and vegetables. Easy one pot dinner recipe, loaded with Mexican flavors, comes together in just 30 minutes.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Main
Cuisine: Mexican
Servings: 4people
Calories: 360kcal
Author: Preeti
Equipment
Large frying pan or skillet
Ingredients
For Mexican Chicken Marinade
2tablespoonFajita seasoningUse store-bought or make it at home. Recipe in notes.
2teaspoonoil
2teaspoonlemon juiceor vinegar
2chicken breastslice it into half
For Mexican Chicken and Rice
½cuponions,chopped
1red bell pepper,chopped
1green bell pepper,chopped
1teaspoongarlic,finely chopped
2teaspoonfajita seasoning
1cuprice,uncooked
1cuptomato pureeblend fresh tomatoes or use canned tomatoes
1cupwaterOr use chicken broth
1cupred kidney beanscooked (or use black beans)
1cupcorn
2teaspoonlemon juice
coriander leaves
Instructions
Preparations
Slice the chicken breast in half . You will get 4 pieces from 2 chicken breast. You can also pound it.
Marinate the chicken with 2 tablespoon fajita seasoning, lemon juice and oil. Set it aside for an hour.
Rinse the rice with water 2-3 times until the cloudiness of water is gone. Drain off the water. Set it aside.
Chop the onions, bell pepper and garlic. Make tomato puree. Set this aside.
Making Mexican Chicken and Rice
In a large skillet or pan, heat 2 teaspoon of oil over medium high heat.
Add the marinated chicken to the pan. Cook until slightly charred from both sides. Remove it to a plate.
Heat 2 teaspoon of oil in the same pan.
Add onions and bell peppers. Cook until onions are translucent.
Add garlic, stir and cook for 30 seconds.
Next, add 2 teaspoon of fajita seasoning, stir to combine. Cook for a minute.
Add rice and combine with the spices. Toast it for a minute.
Add tomato puree, water, beans and corn. Stir gently to combine.
Taste and add more salt or pepper if required.
Add lemon juice as per taste (optional).
Let it come to a boil.
Place the cooked chicken over rice.
Reduce the heat to low. Cover and cook for 25 minutes.
Remove from heat. Cover and keep it aside for 10 minutes.
Mexican chicken rice is ready to serve.
Garnish with coriander leaves.
Serve with lemon wedges. Top it with salsa, sour cream and avocado slices.
Video
Notes
The rice to liquid ratio is important. The quantity of water you need to cook rice depends on the type or brand of rice you're using. Check the package instructions for the perfect rice-to-water ratio.
Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you might have to add more water to cook the rice.
Do not stir the rice when it is simmering. This can break the grains and make your rice mushy.
Skip the lemon juice, if the tomatoes are sour.
Spice it Up (or Down): Feel free to adjust the amount of fajita seasoning to suit your taste buds. Want it hotter? Add a little more! Prefer it milder? Go easy on the seasoning.
To make fajita seasoning at home you need 2 teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper powder. You can skip the onion powder if you don't have any on hand. Freshly minced garlic works great as a substitute for the garlic powder.