Mexican Chicken and Rice Skillet
Mexican chicken and rice skillet, a one-skillet meal that is full of flavor and so easy to make, this is one that the whole family will love.
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Servings: 5 servings
Calories: 602kcal
Ingredients
Chicken
- 5 chicken drumsticks
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/4 teaspoon chili powder
- 3 tablespoons olive oil
Rice
- 1 small onion chopped
- 2 medium Roma tomatoes chopped
- 1 medium green pepper chopped
- 1 clove garlic minced
- 2 tablespoon tomato paste
- 2 cups chicken broth
- 1 cup white rice uncooked
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
Instructions
Chicken
- Combine the cumin, garlic powder, onion powder, paprika, and chili powder. Rub the chicken with the combined spices.
- Heat the olive oil in the skillet over medium heat. Place the chicken in the skillet and brown the chicken about 3 to 4 minutes on each side. Remove chicken from the skillet and set aside.
Rice
- Once the chicken is browned it is time to make the rice. Add the onions and peppers to the skillet. Cook for 6 to 8 minutes or until they start to get tender. Add the garlic and tomatoes and continue to cook for another minute or two.
- Stir in the tomato paste until blended in. Stir in the rice and the seasoning. Bring to a boil and remove from heat. Place the chicken on top of the rice. Cover the skillet with aluminum foil and place the skillet into an oven that is preheated to 350 degrees F.
- Bake the chicken and rice for 40 to 45 minutes or until the rice is tender and broth is absorbed into the rice. You can remove the foil for the last 5 minutes of baking.
Nutrition
Calories: 602kcal