21.5.20

Quick and Easy One Pan Mexican Chicken and Rice

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by Robin

one pan Mexican chicken and rice


If you're looking for a simple, quick and delicious dinner recipe - with a Mexican flavour - you've found it!


This recipe is SO delicious!  And adaptable - You can sub the chicken for turkey or beef or even tofu. You can also switch around the veggies: add red bell peppers or tomatoes or some jalapeños for more heat. It's really up to you.



This savoury make-ahead meal uses a meal making life hack that I like to call: Planned Overs. (I've talked about this before in our Essential First Step to Meal Planning post - definitely worth a read if you're feeling stuck with planning meals!)


In a nutshell, Planned Overs cut down on time spent preparing meals by purposely making too much of one ingredient and then a couple of days later you've got part of that night's meal ready to go - no extra work required!


Here are some Planned Over examples from our kitchen:
  • Make double the mashed potatoes with Jelly Chicken on Monday.  Then on Wednesday, we use our classic LGB helper with the Planned Over mashed potatoes to prep Shepherd's Pie. Prepared in about 10 minutes!
  • Make extra Pork Tenderloin on the weekend, and a couple of days later add that pork to a stir fry!
  • Make double the rice with our IKEA meatballs and gravy on Tuesday. And on Thursday we turn that rice into this very dish!


This Mexican chicken beans and rice meal is a classic combination for suppertime success.  With just ten minutes prep time (yes!) you can make it ahead of time and just pop it in the oven about 35 minutes before you're ready to eat.  And it tastes fabulous!




Mexican chicken beans and rice

One Pan Mexican Chicken and Rice




one pan Mexican chicken and rice ingredients
Preheat oven to 350 degrees.

Cut your vegetables and chicken. In a baking dish or sheet pan add the red onion, bell pepper, chicken breasts, rice and black beans.



Mexican chicken beans and rice ingredients
Drizzle with olive oil and sprinkle with paprika, garlic powder, cumin, oregano and salt and pepper. 




one pan Mexican chicken and rice spices
Bake for 20 minutes.
Remove from oven and toss to combine everything. 
Return to the oven and bake for 15 more minutes or until chicken is done.



easy Mexican chicken beans and rice
Remove from oven and squeeze the lime juice over it.



easy one pan Mexican chicken and rice
Serve it with flour or corn tortillas or also over nachos with some melted cheese on top.




Yield: 4 to 6
Author: Robin Hicken

Quick and Easy One Pan Mexican Chicken and Rice

Quick and Easy One Pan Mexican Chicken and Rice

Prep time: 10 MCook time: 35 MTotal time: 45 M
This recipe of Mexican chicken, beans and rice is SO delicious!! You can sub the chicken for turkey or beef or even tofu. You can also play with the veggies: add some red bell peppers or tomatoes or add some jalapeños for more heat.

Serve it with flour or corn tortillas or also over nachos with some melted cheese on top.

Ingredients:

  • 1 Red onion, sliced
  • 1 Green bell pepper, sliced
  • 2 Chicken breasts, cubed
  • 1 Cup rice, cooked
  • 1 Cup black beans, cooked
  • 2 Tbsp olive oil
  • 1 Tsp paprika
  • 1 Tsp garlic powder
  • ½ Tsp cumin
  • ½ Tsp oregano
  • Salt and pepper to taste
  • Juice from 1 lime

Instructions:

  1. Preheat oven to 350 degrees. Cut your vegetables and chicken. 
  2. In a baking dish or sheet pan add the red onion, bell pepper, chicken breasts, cooked rice and black beans.
  3. Drizzle with olive oil and sprinkle with paprika, garlic powder, cumin, oregano and salt and pepper. 
  4. Bake for 20 minutes.  Remove from oven and toss to combine everything. Return to the oven and bake for 15 more minutes or until chicken is done.
  5. When chicken is cooked - squeeze the lime juice over it and serve.
  6. Enjoy!
Created using The Recipes Generator



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