30-Minute One-Pan Mexican Chicken & Rice Recipe With Corn by 30Seconds Food

A one-pan recipe that's on the table in less than 30 minutes? Sign us up! This easy chicken and rice casserole recipe is flavored with Mexican spices and has tender, juicy chicken and sweet corn. Yum!

If you wanted to add even more to this budget-friendly recipe, drain and rinse a can of black beans and dump them in. More nutrition and it will stretch even further for large families.

Cuisine: Mexican 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 1/2 - 2 pounds boneless skinless chicken breast, cut into bite-sized pieces
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 cup long-grain white rice
• 1 can (16 ounces) stewed tomatoes
• 1 1/2 cups chicken broth
• 1 can (16 ounces) whole kernel corn, drained

Here's how to make it: 

1. Season the chicken with salt and pepper. Heat the olive oil in a skillet. Add the chicken and cook until browned, about 3 minutes. Remove to a plate. 
2. Add the onion, red bell pepper and jalapeño. Cook until vegetables begin to soften, about 3 minutes. Add the garlic, chili powder and ground cumin and cook 30 seconds. 
3. Add the rice and cook, stirring, about 2 minutes. 
4. Pour in the stewed tomatoes and chicken broth. Put the chicken back into the pan. Add the corn. Bring to a simmer, reduce heat, cover and cook until rice is tender, about 12 minutes. Season with salt and pepper. 

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