Go Back
+ servings

Mexican Chicken and Rice

Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: mexican rice, mexican rice chicken
Servings: 4

Ingredients

Marinade

  • 6 chicken thighs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1&1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1 tbsp vegetable oil

Rice

  • 1 cup long grain rice
  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 red bell pepper/capsicum cut into cubes or strips
  • 1 cup frozen sweetcorn
  • 1 can black beans or kidney beans (optional)
  • 1 large garlic clove finely chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1&1/2 cup chicken broth
  • 1/2 cup passata/tomato puree

Instructions

  • Marinate the salt and all the spices, cumin, paprika, chilli powder, garlic powder and oregano with the oil. Rub it into the chicken and set aside
  • Heat 2 tablespoon oil in a large pan and sear the chicken on both sides. About 2 minutes on each side. Remove the chicken and set aside
  • In the same pan add the onion and cook until translucent. Add the garlic and fry for a minute. Add the pepper and saute for a minute
  • Mix in the spices, cumin, paprika and chili powder. Cook for a minute.
  • Add the sweetcorn and rice and cook for a further minute
  • Mix in the tomato passata and chicken broth
  • Place the chicken in the rice and bring to a boil. Season with more salt if required
  • Cover with a foil and pop into the oven at 180 degrees Celsius for 30 minutes. After 30 minutes add the beans and cook for a further 15 minutes.
  • Serve with a drizzle of lime, chopped jalapeno and sour cream

Notes

  1. You may require less water depending on where you live. My recipe is created at high altitude so I require more water
  2. The amount of chilli powder and paprika can be reduced or you can add more for extra heat
  3. If you want more heat you can also add some jalapenos in the dish whilst cooking
  4. I add my beans in the last 15 minutes as canned beans is quite soft already and I didn't want it to become mushy. You can add it a little earlier if you prefer