One Pan, 45 Minute Chicken & Rice
Flavorful one-pan chicken and rice with a bold homemade spice blend, Rotel tomatoes, and tender chicken thighs. A Cooking Mawma weeknight staple!
Servings: 6 servings
Ingredients
- 3 tbsp olive/avocado oil divided
- 6-8 chicken thighs boneless/skinless
- 5 garlic cloves minced
- 1 onion diced
- 1 bell pepper diced
- 1 10oz can Rotel tomatoes with green chiles
- 1.5 cups basmati or jasmin rice rinsed
- 3 cups chicken broth
- 1 bay leaf
- cilantro for garnish
Spice Mixture
- 1 tsp chili powder
- 1 packet Sazon
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp garam masala
- 1/2 tsp coriander
- 1/2 tsp cumin
- 2 tsp sumac
- 1/4 tsp cinnamon
- 1 tsp salt and pepper
Instructions
- Mix all spices under the Spice Mixture together. Season chicken with half of the spice mixture.
- In a large, deep pan, heat 2 tbsp oil on medium-high heat. Cook seasoned chicken thighs on each side for 6-7 minutes. Remove from the pan and set aside.
- In the same pan, reduce heat to medium and add garlic, onion, bell pepper, can of Rotel tomatoes, and the other half of the spice mixture. Mix well and cook for 2-3 minutes.
- Add rice and mix. Cook for 1-2 minutes. Add chicken broth and deglaze bottom of pan. Add chicken back to the pan and a bay leaf. Cover and cook on low for 30 minutes.
- Garnish with cilantro and enjoy!
Nutrition
Calories: 520kcal | Carbohydrates: 46g | Protein: 24g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1003mg | Potassium: 542mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1059IU | Vitamin C: 34mg | Calcium: 66mg | Iron: 2mg