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–+ servings
Kate Ramos

One-Pot Creamy Chicken and Rice Recipe

Chicken and rice made all in one-pot with tomatoes, spinach, creamy white beans, and Cacique Crema Mexicana and Oaxaca cheese. Gluten-free! Freezer Option: This dish can be made ahead and tucked in the freezer. Follow the instructions through step 4. Remove from heat, let cool, then cover with a layer of plastic wrap and then foil. Freeze. When ready to eat. Heat oven to 400°F. Remove plastic wrap and cover again in foil. Bake until heated through, about 15 minutes. Then continue with the recipe for steps 5 and 6.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 -8 servings
Course: chicken
Cuisine: American
Calories: 314
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 lime
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1/2 cup white wine
  • 3 packed cups baby spinach
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 1 15-ounce can navy beans, drained
  • 1 14.5-ounce can chopped tomatoes
  • 1/2 cup Cacique Crema Mexicana Agria
  • 2 teaspoons paprika
  • 1 10-ounce package Cacique Oaxaca cheese
  • 1/4 cup chopped Italian parsley

Method
 

  1. Generously season both sides of the chicken thighs with salt and pepper and squeeze the juice of 1 lime over the chicken.
  2. Heat oil over medium-high heat in a large, oven-safe pan with a lid. Add chicken thighs and brown on both sides, about 8-10 minutes (they won't be cooked all the way through). Remove to a plate.
  3. Reduce heat to medium and add onion and garlic. Season with salt and pepper and cook until starting to brown, about 3 minutes. Add wine and scrape up any browned bits that have stuck to the bottom.
  4. Add spinach, broth, rice, beans, tomatoes, crema, and paprika. Stir to combine and bring to a boil. Place chicken pieces on top and reduce heat to low. Cover and cook until rice is tender, about 20 minutes.
  5. Heat broiler to high. Remove chicken and rice from the heat and remove lid. Unroll the wheel of Oaxaca cheese and arrange it on top of the chicken and rice, trying to cover as much of the dish as possible. Broil until cheese is melted and browned in spots, about 4 minutes.
  6. Sprinkle with parsley and serve.

Nutrition

Serving: 1gCalories: 314kcalCarbohydrates: 17gProtein: 25gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 118mgSodium: 472mgFiber: 4gSugar: 2g

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