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5 from 1 vote

One Pan Chicken and Mexican-Style Tomato Rice

This One Pan Chicken and Tomato Rice combines juicy, seasoned chicken thighs with fluffy, flavor-packed tomato rice for an easy and comforting family dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: Chicken, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Mexican, One Pan, One Pan Meal, Quick Dinner, The Cooking Mawma
Servings: 4

Equipment

  • 1 Large, deep skillet with a lid
  • 1 Medium saucepan
  • 1 Blender

Ingredients

For the Chicken

  • 6 Chicken thighs boneless, skinless
  • 1 tbsp olive oil
  • 1 3oz packet Sazón seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chicken bouillon powder
  • 1 tsp salt
  • 1/2 tsp pepper

For Cooking

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 white/yellow onion diced
  • 1 bell pepper any color, diced

For the Tomato Rice

  • 3 Roma tomatoes
  • 1/2 white/yellow onion
  • 3 garlic cloves
  • 1/2 jalapeno seeds removed
  • 1 1/2 cups reserved cooking water
  • 1 1/2 cups chicken broth
  • 1 tbsp chicken bouillon powder
  • 1 1/2 cups long-grain white rice

Instructions

  • Season the chicken. Add the chicken thighs to a bowl and toss with 1 tablespoon olive oil, Sazón, paprika, garlic powder, onion powder, chicken bouillon, salt and pepper. Set aside.
  • Make the tomato mixture. Bring about 4 cups of water to a boil on medium-high heat in a saucepan. Add the tomatoes, ½ onion, garlic and jalapeño. Boil for about 10 minutes, or until the tomatoes are softened and the skins begin to peel.
  • Blend the sauce. Transfer the cooked vegetables to a blender. Add 1½ cups of the cooking water, chicken broth and chicken bouillon. Blend until smooth and set aside.
  • Sear the chicken. Heat 1 tablespoon olive oil and the butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and sear for 3–4 minutes per side, until golden brown. The chicken does not need to be fully cooked yet. Transfer to a plate.
  • Sauté the vegetables. Reduce the heat to medium. Add the diced onion and bell pepper to the same pan and cook for about 3 minutes, scraping up all those flavorful browned bits from the bottom.
  • Toast the rice. Stir in the rice and cook for 3–4 minutes, stirring occasionally, until lightly toasted.
  • Add the tomato mixture. Pour the blended tomato mixture into the pan and stir to combine. Bring to a boil.
  • Finish cooking. Nestle the chicken thighs back into the rice along with any of its resting juices. Reduce the heat to low, cover and cook without lifting the lid for about 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
  • Serve. Remove from the heat and let everything rest, covered, for about 5 minutes before serving. Serve with a simple salad or sautéed spinach and enjoy!

Nutrition

Calories: 755kcal | Carbohydrates: 64g | Protein: 35g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 1757mg | Potassium: 665mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1677IU | Vitamin C: 47mg | Calcium: 61mg | Iron: 2mg