One-Pot Mexican Chicken and Rice with Roasted Poblano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant one-pot dish featuring tender chicken simmered with poblano peppers and seasoned rice, infused with smoky and tangy flavors. This mexican-inspired one pot ready in about 55 minutes pairs chicken thighs, boneless and skinless, long grain white rice, medium poblano peppers 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 chicken thighs, boneless and skinless
• 1 1/2 cups long grain white rice
• 2 medium poblano peppers
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: Preheat oven to 425°F. Roast 2 medium poblano peppers on a baking sheet for 15 minutes, turning halfway until skin is blistered and blackened; transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds, and dice the peppers.
2. Step 2: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 1 lb chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika. Sear chicken for 4 minutes per side until golden brown; remove and set aside.
3. Step 3: In the same skillet, add 1 diced medium yellow onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice and diced roasted poblanos, coating rice with oil and aromatics for 1 minute.
5. Step 5: Pour in 3 cups chicken broth and return chicken thighs to the skillet, nestling them into the rice. Bring to a simmer, cover tightly, and reduce heat to low. Cook for 20 minutes until rice is tender and chicken is cooked through.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork and sprinkle 1/4 cup chopped fresh cilantro on top. Serve with lime wedges for squeezing.