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One Pot Mexican Chicken and Rice

with Chicken Bone Broth Lemon Paprika
High Protein (15g+) No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
4-5
ready-in
50 mins
One Pot Mexican Chicken and Rice

Too tired to cook but still want something actually good? This one-pot wonder, inspired by comfort queen herself @RecipeTinEats, brings together juicy chicken, fluffy rice and big Mexican flavour. Boosted with our Lemon Paprika Bone Broth, it's low effort and high reward. This one’s nacho average weeknight dinner!

Credit: This recipe was created by Recipe Tin Eats and respectfully adapted using our bone broth.

Main Meals
Mexican inspired
Pantry Items
View in metric

Spice Mix

  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 ¾ teaspoons salt
  • ½ teaspoon cayenne pepper
  • Freshly ground black pepper, to taste

Chicken

  • 4–5 chicken thighs
  • 2 tablespoons olive oil
  • Juice of ½ lime

Rice

  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 red bell pepper, diced
  • 1 cup long grain rice
  • 1 cup boiling water
  • 1 tablespoon Chicken Bone Broth Lemon Paprika
  • ¾ cup tomato purée (passata)
  • 1 cup frozen corn kernels
  • 1 can (14 oz) black beans, drained and rinsed

Garnish

  • 1 lime, plus extra for serving
  • Fresh cilantro
  • Sliced jalapeño peppers (optional)
  • Preheat the oven to 350°F (180°C).
  • Mix the spice blend ingredients in a small bowl.
  • In a large bowl, combine ½ tablespoon (about 4 g) of the spice mix, 1 tablespoon (15 ml) olive oil, and the juice of ½ lime (about 1 tablespoon / 15 ml). Add the chicken thighs and toss to coat evenly.
  • Heat 1 tablespoon (15 ml) olive oil in a large deep ovenproof skillet (preferably with a lid) over medium heat.
  • Sear the chicken for 3 minutes on one side until lightly golden, then flip and cook the other side for another 3 minutes. Remove the chicken and set it aside on a plate.
  • Add the diced onion, minced garlic, and diced red bell pepper to the skillet. Sauté for about 3 minutes until softened.
  • Stir in the rice, followed by the boiling water (1 cup / 240 ml), chicken bone broth powder (1 tablespoon / 8 g), tomato purée (¾ cup / 180 ml), frozen corn (1 cup / 150 g), black beans (1 can / 14 oz / 400 g), and the remaining spice mix. Mix everything to combine well.
  • Place the seared chicken on top of the rice mixture.
  • Bring the skillet to a gentle simmer, then cover it with a lid and transfer to the oven.
  • Bake for 25 minutes with the lid on.
  • Remove the lid and bake for an additional 15 minutes, uncovered.
  • Remove from the oven and let the dish rest for a few minutes.
  • To serve, squeeze the juice of 1 lime over the chicken and rice. Shred or slice the chicken, and garnish with fresh cilantro and sliced jalapeño peppers if desired.