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Flavorful Tex-Mex Rice with Smoky Chipotle Chicken

Tex-Mex rice with smoky chipotle chicken - featured image
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A quick and easy Tex-Mex dish featuring smoky chipotle marinated chicken paired with vibrant, zesty rice. Perfect for busy weeknights and crowd-pleasing meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano (preferably Mexican oregano)
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 cup long-grain white rice (Jasmine preferred)
  • 2 cups low-sodium chicken broth
  • 1 medium onion, finely diced
  • 1 red bell pepper, diced
  • 1 cup canned diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt and pepper, to taste
  • Optional garnishes: fresh lime wedges, sour cream or Greek yogurt, shredded cheese (Monterey Jack or cheddar)

Instructions

  1. In a mixing bowl, combine chopped chipotle peppers, minced garlic, olive oil, ground cumin, smoked paprika, oregano, lime juice, salt, and pepper. Whisk until blended.
  2. Add chicken breasts to the marinade, toss to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours.
  3. Rinse rice under cold water until water runs clear to remove excess starch.
  4. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add diced onion and red bell pepper; sauté for 3-4 minutes until softened.
  5. Stir in ground cumin and chili powder; cook for 1 minute to toast spices.
  6. Add drained diced tomatoes; cook for 2 minutes to meld flavors.
  7. Add rinsed rice to saucepan; stir to coat grains with spice mixture.
  8. Pour in chicken broth and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
  9. While rice simmers, heat a large skillet over medium-high heat with a drizzle of olive oil.
  10. Remove chicken from marinade, letting excess drip off, and place in hot skillet.
  11. Cook chicken for 5-6 minutes per side until cooked through (internal temperature 165°F) and nicely charred. Avoid moving chicken too much for a good sear.
  12. Transfer chicken to cutting board; let rest for 5 minutes to redistribute juices.
  13. Slice chicken into strips or bite-sized pieces.
  14. Fluff cooked rice with a fork; stir in chopped cilantro and adjust salt and pepper to taste.
  15. Serve rice topped with sliced chipotle chicken. Garnish with lime wedges, sour cream, or shredded cheese if desired.

Notes

Marinate chicken for at least 20 minutes for best flavor. Rinse rice to keep it fluffy. Toast spices briefly to enhance aroma. Let chicken rest after cooking to keep it juicy. Cook chicken and rice simultaneously to save time. Adjust chipotle peppers to control heat level.

Nutrition

Keywords: Tex-Mex, chipotle chicken, smoky chicken, rice recipe, quick dinner, weeknight meal, easy recipe, spicy chicken, comfort food

Find it online: https://blixfood.com/flavorful-tex-mex-rice-with-smoky-chipotle-chicken-easy-recipe-for-busy-weeknights/