A complete one-pot meal featuring tender chicken, seasoned rice, and vibrant Mexican flavors - this simple 5-ingredient dish is perfect for busy weeknight dinners.
Recipe Details
Ingredients
- 6 pieces boneless, skinless chicken thighs, cut into chunks
- 300g jasmine rice, rinsed
- 500ml chunky salsa
- 500ml chicken broth
- 200g Mexican cheese blend, shredded
Instructions
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Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season 6 pieces boneless with salt and pepper, then add to the pot and cook for 5-6 minutes until browned on all sides.
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Add 300g jasmine rice to the pot with the chicken and stir for 1-2 minutes until rice is lightly toasted and coated with chicken juices.
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Pour in 500ml chunky salsa and 500ml chicken broth, stirring to combine. Bring the mixture to a boil.
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Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
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Remove from heat and let stand, covered, for 5 minutes to allow rice to steam and finish cooking.
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Fluff with a fork and sprinkle 200g Mexican cheese blend evenly over the top. Cover again for 2-3 minutes until cheese melts. Serve immediately.
Tips
Rice Selection: Jasmine rice works best for its fluffy texture, but long-grain white rice is a good substitute. Avoid short-grain varieties.
Salsa Choice: Use your favorite chunky salsa for best results. Medium heat level provides good flavor without being overwhelming.
Chicken Cut: Thighs stay moist and flavorful during the longer cooking time. If using breasts, add them in the last 15 minutes to prevent overcooking.
Liquid Ratio: Don't lift the lid during cooking as this releases steam needed to properly cook the rice.
Cheese Melting: Add cheese at the very end and let residual heat melt it for the best texture and appearance.
Serving Ideas: Garnish with fresh cilantro, diced avocado, or a dollop of sour cream. Serve with lime wedges and tortilla chips on the side.