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DinnerMexicanHigh ProteinBudget FriendlyMeal Prep

Chicken Mole Rice Skillet

A one-pan skillet of chicken, brown rice, corn, and a lightly spiced tomato mole-style sauce.

Chicken Mole Rice SkilletGenerative AI
Calories
570
Protein
42g
Carbs
61g
Fat
16g

Per serving

Ingredients

For 4 servings · 40 min total

4
  • boneless skinless chicken thighscut into bite-size pieces20 oz
  • long-grain brown rice.trim()1 1/3 cup
  • low-sodium chicken broth.trim()3 cup
  • chunky salsa.trim()1 cup
  • frozen corn.trim()1 cup
  • oniondiced1/2
  • paprika.trim()1 tsp
  • cumin.trim()1/2 tsp
  • light olive oil.trim()2 tsp
  • kosher salt.trim()1 tsp
  • black pepper.trim()1/2 tsp

Instructions

  1. 1Dice the onion and cut the chicken into bite-size pieces. Do not rinse the chicken. Pat it dry, season it with salt, pepper, paprika, and cumin, then wash the board, knife, and hands with soap and water before touching anything else.
  2. 2Heat the oil in a deep skillet over medium-high heat. Add the chicken and sear 3-4 minutes, stirring occasionally, until browned and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate.
  3. 3Add the onion with a pinch of salt and cook 3-4 minutes, until softened. Stir in the rice, broth, salsa, and corn. Cover and simmer 28-32 minutes, until the rice is tender and the liquid is absorbed.
  4. 4Return the chicken to the skillet and cook 2-3 minutes, until hot throughout and the sauce coats the rice. Taste and adjust salt and pepper.

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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.