Tulo

One-Pan Mexican Chicken and Rice Recipe

Searing the chicken thighs first builds a browned crust and leaves fond in the pan that flavors the rice as it simmers, so the whole dish, chicken, rice, beans, and corn, cooks in one skillet and the rice finishes fully seasoned instead of bland.

Prep
15 min
Cook
35 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 1 1/2 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 1/2 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 lime lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp salt

Nutrition per serving

Calories
557
Protein
37g
Carbs
47g
Fat
24g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the chicken thighs dry and season with salt and half of the chili powder, cumin, and smoked paprika.
  2. 2Heat olive oil in a large, deep skillet over medium-high heat. Sear the chicken 4-5 minutes per side until browned but not fully cooked through, then transfer to a plate.
  3. 3Add the onion to the same skillet and cook 4 minutes, until softened, scraping up any browned bits. Add the garlic and cook 30 seconds, until fragrant.
  4. 4Stir in the remaining spices, diced tomatoes with their juice, chicken broth, and uncooked rice, then bring to a simmer.
  5. 5Nestle the chicken (and any accumulated juices) back into the skillet, cover, reduce heat to low, and simmer 20-22 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
  6. 6Stir in the black beans and corn and cook uncovered for 3-4 minutes, until heated through.
  7. 7Sprinkle the cheese evenly over the top, cover, and remove from heat until melted, about 2 minutes.
  8. 8Finish with a squeeze of lime juice and the chopped cilantro before serving.
How to Use a Meat Thermometer

Tips & variations

  • Swap the chicken thighs for a similar weight of boneless breast if preferred; sear for slightly less time since breast meat cooks faster and dries out more easily.
  • For a shortcut version, skip the raw chicken sear and stir in 2 cups of shredded rotisserie chicken along with the beans and corn.
  • Add a diced jalapeño with the onion for more heat, or swap the Monterey Jack for pepper jack.
  • Cauliflower rice can replace the white rice for a lower-carb version; add it with the beans and corn instead of at the start, since it needs far less cooking time.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered on the stovetop over low heat with a splash of chicken broth to loosen the rice, or microwave in 1-minute intervals, stirring between each.

Tips from the Tulo kitchen

  • Rinsing the rice before adding it removes surface starch that would otherwise make the finished dish gummy instead of fluffy.
  • If the rice looks undercooked but all the liquid has absorbed, add 2-3 tablespoons of broth, cover, and give it a few more minutes off the heat before checking again.

FAQ

Can I use chicken breast instead of thighs?

Yes. Use boneless, skinless breasts of similar total weight and reduce the sear time slightly, since breast meat cooks faster and can dry out if seared as long as thighs.

Is this recipe gluten-free?

Yes, as written, all the ingredients (chicken, rice, beans, corn, canned tomatoes, spices) are naturally gluten-free; just double-check the label on the chicken broth for additives.

Can I freeze the leftovers?

The rice texture softens after freezing, but it still works. Freeze in an airtight container for up to 2 months and thaw overnight in the fridge before reheating with a splash of broth.

Why is my rice mushy or the bottom scorched?

Mushy rice usually means the lid was lifted too often, releasing steam unevenly; a scorched bottom means the heat was too high during the simmer. Keep it at a low, gentle simmer and check only once near the end of the cooking time.

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