One Pot Mexican Chicken Rice
Ingredients
For Mexican Spice Mix
- Paprika powder 3 tablespoons
- Cumin Powder 3 tablespoons
- Salt 2 teaspoons
- Red Chili powder 2 teaspoons
- Black pepper powder 1 teaspoon
For Chicken
- Chicken with bones 1 kg
- Juice of 1 lime/lemon
- Garlic cloves 6 minced
- Mexican spice mix 3 heaped tablespoons
Ingredients for Rice
- Onion 1 big size (finely chopped)
- Garlic cloves 3 minced
- Capsicum 1-2 thinly sliced
- Rice 3 cups (soaked in water for at least half an hour)
- Chicken cubes 2
- Tomato Can 1 (400 gm) or use 2-3 tomatoes without skin
- Corn 1 can
- Kidney beans 1 can
Garnish
- Lime
- Cilantro (dhania) or parsley
- Jalapeno peppers
Preparation
- Prepare the mexican spice mix and keep aside.
- Mince 6 garlic cloves.
- Wash the chicken and add to it 3 heaped tablespoons of Mexican spice mix, minced garlic cloves and juice of 1 lime/lemon. Mix thoroughly to coat the chicken pieces evenly.
- Heat a little oil in a pot and add the chicken pieces. Cook on a medium flame until fully cooked.
- Take out in a dish and keep aside.
- In the same pan, add chopped onions, saute for a minute and add garlic.
- Saute until fragrant.
- Do not brown the onions. Just soften them and add sliced capsicums, chicken cubes and chopped tomato can.
- Take out the kidney beans and corns from their cans and wash them thoroughly. Add to the onion mixture.
- Now add pre-soaked rice in the mixture and add enough water to cook the rice (5-6 cups of water) and also add chicken pieces.
- Mix and taste the salt and spice, add more if needed.
- Cook on high flame until water is evaporated.
- Cover the pan and cook the rice on steam (dum) for 10-15 minutes as needed.
- This rice will be a little bit sticky because it is one pot recipe.
- Serve hot with lemon/ lime wedges, cilantro and jalapenos.
- Enjoy!
One Pot Mexican Chicken Rice
Ingredients
Mexican Spice Mix
- Paprika powder 3 tablespoons
- Cumin Powder 3 tablespoons
- Salt 2 teaspoons
- Red Chili powder 2 teaspoons
- Black pepper powder 1 teaspoon
Chicken
- Chicken with bones 1 kg
- Juice of 1 lime/lemon
- Garlic cloves 6 minced
- Mexican spice mix 3 heaped tablespoons
Rice
- Onion 1 big size (finely chopped)
- Garlic cloves 3 minced
- Capsicum 1-2 thinly sliced
- Rice 3 cups (soaked in water for at least half an hour)
- Chicken cubes 2
- Tomato Can 1 (400 gm) or use 2-3 tomatoes without skin
- Corn 1 can
- Kidney beans 1 can
Garnish
- Lime
- Cilantro (dhania) or parsley
- Jalapeno peppers
Instructions
- Prepare the mexican spice mix and keep aside.
- Mince 6 garlic cloves.
- Wash the chicken and add to it 3 heaped tablespoons of Mexican spice mix, minced garlic cloves and juice of 1 lime/lemon. Mix thoroughly to coat the chicken pieces evenly.
- Heat a little oil in a pot and add the chicken pieces. Cook on a medium flame until fully cooked.
- Take out in a dish and keep aside.
- In the same pan, add chopped onions, saute for a minute and add garlic.
- Saute until fragrant.
- Do not brown the onions. Just soften them and add sliced capsicums, chicken cubes and chopped tomato can.
- Take out the kidney beans and corns from their cans and wash them thoroughly. Add to the onion mixture.
- Now add pre-soaked rice in the mixture and add enough water to cook the rice (5-6 cups of water) and also add chicken pieces.
- Mix and taste the salt and spice, add more if needed.
- Cook on high flame until water is evaporated.
- Cover the pan and cook the rice on steam (dum) for 10-15 minutes as needed.
- This rice will be a little bit sticky because it is one pot recipe.
- Serve hot with lemon/ lime wedges, cilantro and jalapenos.
- Enjoy!