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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A hearty one-pot meal combining tender chicken, smoky roasted poblano peppers, and flavorful Mexican spices with fluffy rice. This mexican-inspired one pot ready in about 55 minutes pairs boneless skinless chicken thighs, olive oil, medium 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
• 2 tbsp olive oil
• 2 medium poblano peppers
• 1 medium, diced white onion
• 3 minced garlic cloves
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Preheat your oven to 450°F. Place 2 medium poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are charred and blistered. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
2. Step 2: Peel and dice the roasted poblano peppers, discarding seeds. In a large heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and season with 1 tsp salt and 1/2 tsp black pepper. Sauté for 5-6 minutes until browned but not fully cooked.
3. Step 3: Add 1 diced medium white onion and 3 minced garlic cloves to the pot with the chicken. Cook, stirring, for 3 minutes until the onion softens and garlic is fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika. Mix well to coat the rice in the spices and oil.
5. Step 5: Pour in 3 cups chicken broth and add the diced poblano peppers. Stir once, bring to a boil, then reduce heat to low and cover tightly. Simmer for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let it rest covered for 5 minutes. Fluff rice with a fork and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over the top.