This One Pot Salsa Chicken and Rice is an easy, one pot, winner winner chicken dinner! It's loaded with flavor and juicy chicken, rice and salsa!
- 1 1/2 tsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. granulated sugar
- 1/4 tsp. pepper
- 1/4 tsp. cayenne, if desired
- 2 Tbsp. olive oil
- 1 1/2 lbs. boneless, skinless chicken thighs
- 1 Tbsp. fajita seasoning
- 2 Tbsp. butter
- 1 cup yellow onion, chopped
- 1 cup red pepper, chopped
- 1/2 cup yellow pepper, chopped
- 1/2 tsp. salt
- 3 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 1 cup uncooked long grain rice
- 2 1/4 cups low-sodium chicken broth
- 1/2 cup salsa
- 2 Tbsp. freshly squeezed lime juice
- 1/4 cup cilantro, chopped, if desired
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In a small bowl, cmbine all seasoning ingredients. Whisk together until well blended. Store in an airtight container.
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Add the olive oil to a large, deep skillet and heat over medium-high heat. Sprinkle both sides of the chicken thighs evenly with the fajita seasoning. Add the chicken to the skillet and cook for 4-5 minutes per side until chicken is browned and no longer pink. Chicken should have an internal temp of 165 degrees F. Remove chicken to a plate and set aside.
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To the same skillet, melt butter over medium-high heat. Add onion, peppers and salt and cook for three minutes, stirring often. Reduce the heat to medium and add the garlic and flour cook for an additional one minute, stirring often. Add the rice, chicken broth and salsa and bring to a boil. Once the mixture starts boiling, lower the heat and simmer, covered until rice is tender, about 15 minutes. Add the chicken and cook for an additional 2-3 minutes until heated through and rice is tender. Squeeze in the lime juice and add salt and pepper to taste. Top with the chopped cilantro, if desired.