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Fiesta Fusion Chicken and Rice Skillet

A Deliciously Vibrant Mexican-Inspired Meal

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Difficulty Beginner
Prep Time: 15 15 mins Cook Time: 45 45 mins Total Time: 1 hr
Cooking Temp 173  °C
Servings 4
Estimated Cost 15
Calories 489
Best Season Suitable throughout the year

Indulge in the tantalizing flavors of Mexico with this irresistible chicken and rice skillet dish. Tender chicken thighs are simmered in a vibrant tomato-based sauce infused with aromatic spices, bell peppers, and onions, creating a burst of flavors in every bite. Served over a bed of fluffy rice, this one-pot wonder is a true feast for the senses.

Fiesta Fusion Chicken and Rice Skillet Ingredients
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon garlic (granulated)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1 1/2 pound chicken thighs (boneless, skinless)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup onion (chopped)
  • 1 red bell pepper (medium, chopped)
  • 1/2 green bell pepper (medium, chopped)
  • 1 1/2 cup long grain white rice (uncooked)
  • 1/2 teaspoon chili powder
  • 1 can diced tomatoes with green chile peppers (10 ounce , liquid drained and reserved)
  • 2 cloves garlic (minced)
  • 1 can low-sodium chicken broth (14.5 ounce)
  • 1/2 cup water
  • 1 1/2 cup frozen green peas (thawed)
  1. In a small mixing bowl, create a seasoning blend by combining salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon of black pepper. Set aside.

  2. Using paper towels, pat the chicken thighs dry. Evenly sprinkle the prepared seasoning mix over both sides of the chicken thighs.

  3. In a deep, 11-inch nonstick skillet, melt butter and olive oil together over medium-high heat until the mixture becomes foamy. Swirl the butter and oil to combine, then arrange the chicken thighs in a single layer in the skillet. Sear the chicken for 3 to 4 minutes on each side until lightly browned. Using tongs, remove the chicken from the pan and set aside, keeping it warm.

  4. Lower the heat to medium and add onion and bell peppers to the same skillet. Sauté, stirring frequently, for 3 to 4 minutes or until the onion begins to turn translucent. Add rice and chili powder to the skillet, stirring constantly for 3 to 5 minutes until the rice starts to take on some color.

  5. Incorporate the drained tomatoes and garlic into the rice mixture, stirring for 1 minute. Pour in the reserved tomato liquid, chicken broth, and water, and bring the mixture to a boil. Taste and adjust salt and pepper if needed.

  6. Arrange the browned chicken thighs on top of the rice mixture, ensuring they are not submerged. Cover the skillet, reduce the heat to low, and allow the dish to simmer for 20 minutes.

  7. Uncover the skillet and increase the heat to medium. Gently stir in the thawed peas. Continue cooking for about 5 more minutes, or until the chicken is cooked through and no longer pink in the center. The juices should run clear, and an instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C). Serve the dish warm.

Nutrition Facts

Amount Per Serving
Calories 489kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 6.1g31%
Cholesterol 141mg47%
Sodium 687mg29%
Total Carbohydrate 36.3g13%
Dietary Fiber 3.5g15%
Sugars 5.8g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

  • For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper to the sauce.
  • Substitute brown rice for a healthier option, adjusting the cooking time as needed.
  • Garnish with fresh cilantro, lime wedges, and avocado slices for added flavor and presentation.

Keywords: Mexican-inspired, chicken thighs, rice skillet, one-pot meal, easy, weeknight dinner