One-Pan Mexican Chicken and Rice

SERVES 4

GLUTEN-FREE · DAIRY-FREE

Total time: 35 minutes

By far, this is my family’s most requested recipe in this book. It’s easy, full of flavor, and one of those weeknight meals everyone just adores. Plus, who doesn’t love a good one-pan meal? Please, if you know that person, let me know, because I need to knock some sense into them. Or I will just make them this dish and change their mind with its fantastic flavor!

• 2 tablespoons avocado oil
• 1 cup finely diced onion (½ medium)
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ¼ teaspoon ground cumin
• 1 cup uncooked white long-grain rice
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 1 (10-ounce) can diced tomatoes and green chiles (such as RO*TEL), undrained
• for serving (optional)
• 1 avocado, sliced
• 2 radishes, thinly sliced
• ½ jalapeño, thinly sliced
• 2 green onions (green parts), thinly sliced
• 1 lime, cut into wedges

In a large skillet with tall sides, heat the oil over medium heat. When hot, add the diced onion and cook, stirring, until tender, about 4 minutes. Increase heat to medium-high and add the cubed chicken, salt, pepper, oregano, garlic powder, paprika, and cumin. Cook, tossing occasionally, until the chicken is cooked through, about 8 minutes.

Add the uncooked rice and cook, stirring, to toast the rice a bit, about 4 minutes. Add the tomato paste, stir until combined, and cook for 1 more minute. Pour in the broth and the can of diced tomatoes and green chiles. Stir to combine and bring to a boil. Once boiling, reduce heat to low, cover, and let cook until the rice is tender, about 25 minutes.

Serve as is, or topped with sliced avocado, radishes, jalapeño, sliced green onions, and a wedge of lime if desired.