One-Pot Tex-Mex Chicken and Rice

Author: Rachel Hanawalt
Serves: 6 servings


1 pound boneless, skinless chicken thighs
2 tsp olive oil, divided
1¼ C diced sweet onion
1 C diced red pepper (about 1 large pepper)
4 cloves minced garlic
1 Tbsp plus 1 tsp chili powder
2 tsp cumin
1 tsp coriander
¼ tsp cayenne pepper (optional)
1 28 oz can fire-roasted crushed tomatoes
1 Tbsp honey
2 C water
1 C brown rice
1 C frozen sweet corn
1 C monterey jack cheese
cilantro for garnish




Stay Fancy! ;)

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