From RecipeTin Eats
One Pot Mexican Chicken and Rice
- Time
- 55 min
- Makes
- 5
- Ingredients
- 20
14 things you may not have.
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Ingredients
- 2 tsp garlic powder ((or 2 garlic cloves, minced))
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper ((Note 1), optional)
- Black pepper
- 5 chicken thighs, bone-in, skin on ( (Notes 2 and 3))
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 small onion (, peeled and diced (or 1/2 large))
- 1 garlic clove (, minced)
- 1 red capsicum ((bell pepper), diced or sliced)
- 1 cup long grain rice (, uncooked (Note 4))
- 1 cup chicken stock/broth (, low sodium (or vegetable stock))
- 3/4 cup tomato passata ((US: tomato puree) (Note 5))
- 1 cup frozen corn kernels ((or canned - drained))
- 1 can (400g/16oz) black beans (, drained and rinsed (sub red kidney beans))
- 1 lime (, plus extra to serve)
- Coriander/cilantro
- Sliced jalapeño peppers ((optional))
Nutrition · per serving
442 g per serving
- Calories
- 713 kcal
- Fat
- 33.9 g
- Fiber
- 7.4 g
- Sugar
- 6.1 g
- Sodium
- 1612 mg
- Protein
- 40.8 g
- Cholesterol
- 144 mg
- Carbohydrate
- 61.2 g
- Saturated fat
- 1.1 g
As published by RecipeTin Eats.
The method
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