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One Pan Mexican Chicken and Rice

A flavorful, one-pan meal packed with protein and spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large Chicken breasts (boneless, skinless) Can substitute with thighs for a richer flavor.
  • 0.25 teaspoon Black pepper Freshly cracked is best.
  • 0.25 teaspoon Sea salt Essential for enhancing overall taste.
  • 0.5 teaspoon Cayenne pepper Adjust based on spice tolerance.
  • 0.5 teaspoon Ground cumin Brings warmth typical of Mexican cuisine.
  • 4 cloves Garlic (crushed) Fresh is ideal for maximum aroma.
  • 1 cup Uncooked rice Long-grain rice works best for fluffy results.
  • 1 teaspoon Chopped cilantro Adds a fresh flavor; parsley can be used as a substitute.
  • 2 cups Chicken broth Low-sodium options can manage salt intake.
  • 1 can (14 oz) Sweet corn Frozen corn works in a pinch.
  • 2-3 Jalapeños Adjust based on spice preference.
  • 2 cups White cheddar cheese (shredded) Feel free to use a cheese blend.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then place them in the hot skillet. Cook for 5-6 minutes on each side until golden brown.
  2. Once the chicken is cooked through, add the crushed garlic, cumin, cayenne pepper, and jalapeños. Cook for a couple of minutes to release the fragrant oils.
  3. Pour in the uncooked rice and chicken broth, stirring well to combine. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes.
  5. After the rice is tender, fold in the sweet corn and shredded cheddar cheese. Allow it to sit off the heat for a few minutes for flavors to combine.
  6. Sprinkle chopped cilantro on top and serve warm directly from the pan.

Notes

Serve family-style with a light salad or fresh avocado slices. Store leftovers in an airtight container for up to 4 days. Freezes well for up to 3 months.