Simple Ingredients Chicken Rice Skillet (Print version)
A one-pan chicken and rice dinner built from simple ingredients, with juicy thighs, fluffy rice, salsa, beans, corn, and melty cheese.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon smoked paprika
05 -
1 tablespoon olive oil
For the rice skillet
06 -
1 small yellow onion, diced
07 -
2 garlic cloves, minced
08 -
1 cup (185 g) long-grain white rice, rinsed and drained
09 -
1 1/2 cups (360 ml) low-sodium chicken broth
10 -
1 cup (240 g) chunky salsa
11 -
1 cup (165 g) corn kernels, fresh or frozen
12 -
1 can (15 oz / 425 g) black beans, rinsed and drained
13 -
1 cup (115 g) shredded cheddar cheese
14 -
1 lime, cut into wedges
15 -
2 tablespoons chopped fresh cilantro
# Instructions:
01 -
Pat the chicken thighs dry. Season both sides with salt, pepper, and smoked paprika.
02 -
Heat olive oil in a 12-inch skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until browned, then transfer to a plate.
03 -
Reduce the heat to medium. Add the onion to the skillet and cook for 3 minutes, scraping up browned bits. Stir in the garlic and cook for 30 seconds.
04 -
Add the rinsed rice and stir for 1 minute so the grains are coated in the pan juices.
05 -
Stir in the chicken broth, salsa, corn, and black beans. Nestle the chicken on top, cover, and simmer over low heat for 20-24 minutes, until the rice is tender and the chicken reaches 165 degrees F.
06 -
Sprinkle cheddar over the skillet. Cover for 2-3 minutes until melted, then finish with lime juice and cilantro before serving.
# Good to know:
01 -
Use a 12-inch skillet with a tight-fitting lid for even rice cooking.
02 -
If the rice is still firm after the liquid absorbs, add 2-3 tablespoons broth and cook a few minutes longer.