One-Pot Mexican Chicken and Rice
Juicy chicken, smoky chipotle, rice, beans, and veggies baked in one pot. Easy Mexican chicken rice bake—perfect for family dinners or meal prep.
Equipment
- 1 Oven safe casserole dish / Cast Iron
- 1 Electric blender
- 1 Frying pan
Ingredients
- 200 g Basmati rice (1 cup)
- 250 g Boiling water (1 cup)
- 2 tsp Chicken stock paste or 1 cube dissolved in water
- 100 g Corn canned or frozen corn (¾ cup)
- 400 g Canned chopped tomatoes (14 oz)
- 5 Garlic cloves minced
- 1 ½ tbsp Olive oil
- 1 medium Onion chopped
- 2 medium Carrots chopped
- 1 Red bell pepper chopped bell pepper, chopped
- 4 tbsp Taco seasoning
- 1 tsp Smoked paprika
- 8 chicken thighs boneless skinless, cut into quarters
- 3 tsp Chipotle chillies in adobo sauce
- 1 tbsp Sweet paprika
- ¼ tsp Salt
- ¼ tsp Black pepper
- 400 g canned black beans, rinsed (14 oz )
- Fresh coriander cilantro, to garnish
- Sour cream to serve
- 1 lime cut into wedges
Instructions
- Preheat oven to 220°C (425°F) and heat casserole dish with lid.
- In a bowl toss chicken with chipotle, sweet paprika, 1tbsp olive oil, salt, and pepper. Set aside.
- Rinse rice until water runs clear. Add rice, boiling water, stock paste, and tomatoes. Cover and bake while prepping vegetables.
- Peel the onion and carrot, then chop them together with the red pepper in a blender or food processor until roughly chopped.
- Heat ½ tbsp oil in a pan. Cook garlic, onion, carrots, capsicum, taco seasoning, and smoked paprika 3–4 min.
- Then, add the veggies and beans to the rice, stirring everything togethe
- Then place chicken on top, cover, bake 25 min.
- Remove lid, stir, bake 5 more min until rice is fluffy and chicken is cooked.
- Serve with coriander, sour cream, and lime wedges.
