Tex-Mex Chicken and Brown Rice

What is it about chicken and rice that is such an amazing combination? I love it. This  meal is no exception. It's full of flavor, and wonderfully filling. I love the addition of corn and peppers. With the mornings starting out so cool lately, I have started looking forward to fall comfort foods. And more oven hot meals!

Before we moved, I rarely turned on the oven in the summer. We lived in a sardine can called a house with poor insulation that had been moved several times. Therefore, the house was blazing hot in the summer and freezing cold in the winter. But, now that we are in a much bigger house that is better set up and better insulated, I have no problem turning on the oven!  So oven hot meals are no problem anymore!

Tex-Mex Chicken and Brown Rice

Yield: about 4 servings

  • 8 garlic cloves, minced

  • 2 teaspoons chili powder

  • salt and pepper

  • 1 pound boneless, skinless chicken thighs

  • 1 teaspoon vegetable or grapeseed oil

  • 1 onion, minced

  • 1 red bell pepper, stemmed, seeded and chopped medium

  • 2 jalapeños, stemmed, seeded and minced

  • 1 1/2 cups frozen corn, thawed

  • 1 cup long-grain brown rice, rinsed

  • 1 1/4 cups low-sodium chicken broth

  • 4 scallions, sliced thin

  • 1 Tablespoon lime juice


Preheat the oven to 300ºF.

Combine half of the garlic, 1 teaspoon chili powder, 1/8 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the chicken to coat and set aside.

Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, jalapeños and corn, and cook until softened and lightly browned, 8-10 minutes. Stir in the rice, remaining garlic and remaining teaspoon chili powder and cook until fragrant, about 30 seconds. Stir in the broth, scraping any browned bits.

Lay the chicken on top of the rice. Bring to a simmer. Cover, then transfer to the oven. Cook until the rice is tender and the liquid is almost completely absorbed, 50-65 minutes.

Transfer the chicken to a plate. Cover the pot and let the rice sit and steam for 10 minutes. Meanwhile, shred the chicken into bite-sized pieces.

Stir the shredded chicken, scallions and lime juice into the rice. Season with salt and pepper to taste, and serve.

Source: Adapted from America's Test Kitchen Healthy Family Cookbook

Healthy, Main Dish, Poultry, SummerLydia