This One Pot Spicy Chicken and Rice is bursting with flavor! Ready in 30 minutes and using only one pot, you’ll have dinner on the table in no time.
As I’m sitting here writing this post for y’all, it’s the last week of July, and all I can think about is how today (the day it is while you’re reading this), we have started our first day, of our third year homeschooling.
We start 7th grade! Y’all, my baby is a 7th grader!! Insert sad crying emoticon here. I look back over the last, almost 12 years, and can’t believe how quickly time has passed.
It’s crazy how when you’re in school yourself, the year seems to creep by. I remember it seeming to take foreveeeeerrrrrr between August and December. Now the time between August and December is in the blink of an eye.
That time is one of the reasons why that I work so hard on making one pan/pot meals.
Well, time, and the fact that I detest cleaning up the kitchen after I’ve cooked. Ha! But, for the sake of conversation, let’s go with time.
My goal, since pulling Kelsie out of public school, and working here full time is to spend more quality time with my family. It’s hard to find that balance when you work outside the home.
I know…I’ve been there. So while all you work outside the home mamas come home, and cook dinner for your family, know that I’ve got your back when it comes to recipes that give you more time with your family.
I have a whole list of one pan/pot meals, and I’m slowly adding to that list so that when you come home, you can cook in one pan/pot, use ingredients you likely already have on hand, and make life a little bit easier.
While dinner is simmering away or baking away in the oven, you can help the kids with homework. You can fold a load of laundry. You can give the kids a bath. And when dinner is over, you only have one cooking vessel, a couple of other cooking items (knife/cutting board/etc), and the dishes that your family ate on to wash, or toss in the dishwasher.
It just makes your life as a mom easier.
For my newest one pan/pot meal, I have this super tasty One Pot Spicy Chicken and Rice. It’s spicy, but you can tone down or dial up the spice according to your family’s tastes.
We like it a little spicy around here. Of course, I’m gonna tell y’all a little secret, Kelsie dipped this chicken in sour cream because I spiced it up a little too much. Oops. Since the flavors in this dish are sort of tex-mexish sour cream works here.
I love this dish because we love chicken and rice. You can take the flavor profile anywhere with changes in the spices and herbs that you choose to use.
Out of lime juice?
This recipe can easily be made using lemon juice instead.
Don’t like it so spicy?
Dial back the spices. Use plain chili powder, and omit the cayenne.
One Pot Spicy Chicken and Rice swap:
Leave out the lime juice. Swap out the chipolte chili powder, paprika, and cayenne with 1 tablespoon Italian seasoning, and add a can of tomatoes. Top with fresh basil instead of cilantro. Now you have two recipes in one!
Easy clean up your thing? Here are more one pot/pan recipes:
- 4 boneless skinless chicken breasts
- 1 cup uncooked rice
- 2 ¼ cup low sodium chicken broth
- 1 tablespoon lime juice
- 2 tablespoons canola oil
- 1 teaspoon chipolte chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ⅛ teaspoon cayenne peper you can omit this for less spice
- 1 teaspoon salt
- ½ teaspoon pepper
- fresh chopped cilantro, for topping this is completely optional
- Preheat oven to 350 degrees.
- Mix together the chipolte chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper. Season the chicken breasts with half of the seasoning mix. Set aside the remaining.
- Heat the oil in a large oven safe pan, over medium heat. Add the oil. Sear the chicken on both sides for 3 to 4 minutes. Remove from the pan, and set aside.
- Add the rice and remaining seasonings to the pan, and stir around to coat with the oil from the chicken. Pour in the chicken broth and lime juice. Give it a good stir. Place the chicken breasts on top of the rice. Cover with a tight fitting lid, or with foil. Place in the oven for 25 to 30 minutes, or until the liquid has been absorbed from the rice. Fluff the rice with a fork before serving. Optional: Toss with freshly chopped cilantro
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 102mgSodium: 680mgCarbohydrates: 43gFiber: 1gSugar: 0gProtein: 44g