One-Pot Green Chile Chicken and Rice

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty and flavorful one-pot meal combining tender chicken, green chiles, and fluffy rice infused with savory spices. This Mexican-inspired one-pot recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup, chopped roasted green chiles
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb cut chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Sear chicken pieces for 4-5 minutes until browned on all sides but not cooked through. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 diced medium yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 cup chopped roasted green chiles and 1 1/2 cups long grain white rice, coating the rice in the spices and onion mixture.
4. Step 4: Return the chicken to the pot and pour in 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove from heat and fluff the rice with a fork. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve warm for a satisfying one-pot meal.