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Description
A flavorful dish combining chicken thighs and Mexican rice.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken thighs and cook until browned on both sides. Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened.
- Stir in rice, chicken broth, diced tomatoes, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Place chicken thighs on top of the rice. Cover and cook for 20 minutes, or until rice is tender and chicken is cooked through.
- Stir in cilantro before serving.
Notes
- For extra flavor, add a squeeze of lime juice before serving.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg