One-Pot Tex-Mex Chicken and Rice with Roasted Poblano

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty one-pot dish blending tender chicken, smoky roasted poblano peppers, and vibrant Tex-Mex flavors in fluffy rice. This Mexican-inspired one-pot recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, poblano peppers 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
• 3 tbsp olive oil
• 2 medium poblano peppers
• 1, diced medium onion
• 4, minced garlic cloves
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1, cut into wedges lime

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Instructions

1. Step 1: Preheat your oven broiler on high. Place 2 medium poblano peppers on a baking sheet and broil for 5-7 minutes, turning every 2 minutes, until skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
2. Step 2: While poblanos steam, heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1 1/2-inch pieces and season with 1 tsp salt and 1/2 tsp black pepper. Sear chicken until golden brown on all sides, about 5-6 minutes, then remove and set aside.
3. Step 3: In the same pot, add 1 diced medium onion and 4 minced garlic cloves. Sauté over medium heat for 4 minutes until softened and fragrant but not browned.
4. Step 4: Peel and seed the roasted poblanos, then dice them finely. Add the diced poblanos to the pot along with 1 1/2 cups long-grain white rice. Stir constantly for 2 minutes to toast the rice and combine flavors.
5. Step 5: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano, then pour in 3 cups chicken broth. Return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing on top.