One-Pot Mexican Chicken and Rice with Roasted Corn
A hearty and flavorful one-pot dish combining tender chicken thighs, roasted corn, and seasoned rice, perfect for an easy weeknight dinner. This mexican-inspired one pot (gluten free) ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1 cup roasted corn kernels
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown in the oil for 4-5 minutes per side until golden and cooked through. Remove chicken and set aside.
- Step 2: In the same skillet, add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté for 3-4 minutes until fragrant and translucent.
- Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder. Cook for 2 minutes, stirring occasionally to toast the rice.
- Step 4: Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Step 5: Stir in 1 cup roasted corn kernels and return the chicken thighs to the skillet on top of the rice. Cover and cook for an additional 10 minutes until rice is tender and liquid absorbed.
- Step 6: Remove from heat, sprinkle 1/4 cup chopped fresh cilantro over the dish, and let rest for 5 minutes. Serve with lime wedges for squeezing.
Frequently asked questions
How long does One-Pot Mexican Chicken and Rice with Roasted Corn take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Mexican Chicken and Rice with Roasted Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Mexican Chicken and Rice with Roasted Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Mexican Chicken and Rice with Roasted Corn for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Mexican Chicken and Rice with Roasted Corn gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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