Ingredients
Scale
Before you start, gather these simple ingredients to create a dish that’s as vibrant as it is comforting:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Feel free to substitute chicken thighs with chicken breasts if you prefer a leaner cut of meat, and adjust the spice level to suit your family’s taste buds.
Instructions
Let’s get cooking! Follow these steps to bring the flavors of Mexico right into your kitchen:
- Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned, about 5-6 minutes. Remove the chicken and set aside.
- In the same pot, add the onion and garlic, sautéing until they become translucent and fragrant, approximately 3 minutes.
- Add the rice, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the rice and let it toast slightly for about 1-2 minutes.
- Return the chicken to the pot along with the diced tomatoes, chicken broth, corn, and black beans. Stir until everything is well combined.
- Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for 20 minutes until the rice is cooked and the chicken is tender.
- Remove from heat and sprinkle the cheddar cheese over the top. Cover again and let it sit for 5 minutes to allow the cheese to melt.
- Garnish with fresh cilantro and serve with lime wedges on the side for a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International