One-Pot Rice Cooker Mexican Chicken and Rice
Try this One-Pot Rice Cooker Mexican Chicken and Rice recipe, or contribute your own.
Try this One-Pot Rice Cooker Mexican Chicken and Rice recipe, or contribute your own.
- 1 garlic clove minced
- black pepper to taste
- 1 3/4 teaspoon salt
- 2 tablespoon olive oil
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper optional
- 1 tablespoon cumin powder
- 1 tablespoon garlic powder (or 2 garlic cloves minced)
- 5 chicken thigh fillets bone-in and skin on
- 1 lime (juice only)
- 1 small onion peeled and diced (or 1/2 large)
- 1 red capsicum (bell pepper) sliced
- 1 cup long grain rice - i used 1 1/2 cups basmati rice (
- 1 cup low-sodium chicken stock/broth (or vegetable stock
- 3/4 cup tomato puree
- 1 cup frozen corn kernels (or canned - drained)
- 1 can (400g/16oz) black beans drained and rinsed (or sub with red kidney beans) - i used red kidney beans
- 1 lime, plus extra to serve
- coriander chopped
- sliced jalapeã±o peppers (optional)
- Carbohydrate 24.7781317278401 g
- Cholesterol 0 mg
- Fat 9.54010334186144 g
- Fiber 6.94541673846075 g
- Protein 5.46827501305505 g
- Saturated Fat 1.24955333435393 g
- Serving Size 1 1 recipe (211g)
- Sodium 66.2363335101056 mg
- Sugar 17.8327149893794 g
- Trans Fat 0.630741334359411 g
- Calories 181 calories
Step-by-step
- In a bowl, mix together garlic powder, smoked paprika, ground cumin, salt, cayenne pepper and black pepper.
- Add 2 tablespoons of this spice mix into a bowl, along with 1 tablespoon each of olive oil and lime juice.
- Whisk to combine.
- Slather this all over the chicken.
- In a skillet, fry the chicken (in batches) in some olive oil, skin side down for 2 minutes or until well browned then turn over and cook a further 2 minutes.
- Transfer the chicken into a bowl and cook the remaining chicken.
- When all the chicken has been browned, drain the oil (carefully!).
- Return the skillet onto the stove and cook the diced onions on medium heat for a minute before adding minced garlic.
- Cook this for 30 seconds.
- Add red peppers and saute for 2-3 minutes for the pepper to soften.
- Add the basmati rice and stir to coat the rice with the oil.
- Finally, add the low sodium chicken stock, kidney beans, tomato paste and corn kernels.
- Stir until everything is well-mixed.
- At this stage, you can place the chicken on the rice, cover the skillet with a lid or foil and cook this in an oven at 180°C for 25 minutes.
- Remove the foil then bake a further 10-15 minutes, or until the chicken is cooked through and the rice is fluffy.
- Alternatively, you can transfer the rice and remaining ingredients into the bowl of a rice cooker and place the chicken on the rice.
- Then simply turn on the rice cooker and wait for the rice and chicken to be cooked!
- Serve the rice with chopped coriander and wedges of lime.
One-Pot Rice Cooker Mexican Chicken and Rice: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. So, when I stumbled upon this One-Pot Rice Cooker Mexican Chicken and Rice recipe, it was a revelation. Forget hours spent slaving over a hot stove; this dish practically cooks itself!
The beauty of this recipe lies in its simplicity. It combines all the vibrant flavors of Mexican cuisine—smoky paprika, zesty lime, tender chicken, and hearty beans—into one easy-to-prepare dish. The rice cooker does all the heavy lifting, freeing me up to attend to other important matters, like ensuring my kids actually eat their vegetables (another ongoing battle!). The result is a flavorful and satisfying meal that’s ready in under an hour, making it perfect for those busy weeknights when time is of the essence.
What I love about this recipe:
- One-pot wonder: Minimal cleanup is a massive win in my book!
- Flavor explosion: The combination of spices is simply divine. It's a perfect balance of savory and slightly spicy.
- Versatile: You can easily adjust the ingredients to your liking. Add more or less spice, swap out beans, or add different vegetables. The possibilities are endless!
- Healthy and satisfying: Packed with protein and fiber, this meal keeps me full and energized throughout the evening.
The recipe's simplicity is its greatest strength. There’s no need for complicated techniques or specialized equipment. Just toss everything into the rice cooker, press the button, and let the magic happen. I often double the recipe and have leftovers for lunch the next day, a real time-saver for those packed workdays. The flavors actually seem to deepen when reheated, making it even more delicious.
This recipe has become a staple in my household. It’s a quick, easy, and delicious meal that the whole family loves. From my picky eaters to my husband who appreciates a hearty meal after a long day at work, everyone happily clears their plates. It’s the kind of dish that brings a sense of comfort and ease to even the most hectic evenings. So, give this recipe a try, and I guarantee you’ll find yourself adding it to your weekly meal rotation just like I have.
Tips and variations:
- For extra flavor, marinate the chicken for at least 30 minutes before cooking.
- Feel free to experiment with different types of rice.
- Add other vegetables, such as zucchini, corn, or bell peppers.
- If you don't have a rice cooker, you can cook this on the stovetop in a large pot.
- For a spicier kick, add more cayenne pepper or a few chopped jalapeños.
- Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt for a creamy touch.
This One-Pot Rice Cooker Mexican Chicken and Rice recipe isn’t just a meal; it’s a solution. It's a testament to the fact that delicious, healthy food doesn’t have to be complicated or time-consuming. It's a simple, effective way to nourish your family without sacrificing your sanity – a must-have for any busy weeknight.
