Southern Chicken and Rice Recipe

A black bowl of the Southern chicken and rice with cheese.

4.72 from 7 votes

Southern Chicken and Rice Recipe

This Southern Chicken and Rice Recipe is a simple one pot meal, combining marinated chicken thighs with long-grain rice and plenty of veggies. Adding a little spice kick adds incredible flavor but can be adjusted to your preference.

Course Main Dish

Cuisine American, Mexican

Keyword chicken and rice recipe, Southern chicken and rice

Prep Time 20

Cook Time 30

Total Time 50

Servings large servings

Calories 534kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken thighs
2 Tablespoons olive oil
1 Tablespoon Worcestershire sauce
1 teaspoons ground cumin
kosher salt and freshly ground black pepper - to taste

For the rice:

1 small onion - diced
1 medium yellow bell pepper - diced
1 medium jalapeno - diced (with or without seeds)
2 cloves garlic - minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon onion powder
kosher salt and freshly ground black pepper - to taste
1 ¼ cups brown rice - rice that takes about 10 minutes to cook
1 cup lower-sodium chicken broth
15 oz. fire-roasted diced tomatoes
15 oz. black beans - rinsed and drained
1 cup frozen corn

Instructions

Prep chicken. Use a sharp knife to slice the raw chicken thighs into bite-sized pieces or thin strips. Place in a plastic bag or an airtight container.
2 pounds chicken thighs
Marinate chicken. To the chicken, add the olive oil, Worcestershire sauce, ground cumin, salt, and pepper to taste. Use your hands to massage the bag of chicken. Set aside for 20 minutes or so.
2 Tablespoons olive oil, 1 Tablespoon Worcestershire sauce, 1 teaspoons ground cumin, kosher salt and freshly ground black pepper
Cook chicken. Heat a stock pot to medium-high heat. When hot, add the chicken thighs (along with the marinade). Sear and cook for 9-10 minutes, or until browned and almost (but not completely) fully cooked. Remove to a separate plate.
Sauté veggies. Use the same pot and add the diced onions, bell pepper, and jalapeño pepper. Cook for 3-4 minutes or until slightly softened, stirring frequently. Add garlic, cumin, chili powder, onion powder, salt and pepper, and stir for another 30 seconds.
1 small onion, 1 medium yellow bell pepper , 1 medium jalapeno, 2 cloves garlic, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1 teaspoon onion powder, kosher salt and freshly ground black pepper
Add uncooked rice, chicken, and liquids. Then add the rice and stir for a minute. Add back the chicken, the chicken broth, and diced tomatoes and bring to a boil. Reduce heat to a simmer letting the mixture cook until the rice is tender and the chicken is cooked through completely. Cook time will vary.
If using a longer grain rice, you should wait to add the chicken to close to when the rice is done.
1 ¼ cups brown rice, 1 cup lower-sodium chicken broth, 15 oz. fire-roasted diced tomatoes
Add beans and corn. Finally, towards the end of the simmer, add the black beans and frozen corn - and continue to cook until everything is hot.
15 oz. black beans, 1 cup frozen corn
Serve. Serve Southern Chicken and Rice with a sprinkle of shredded Mexican cheese and some avocado slices.

Notes

Using chicken thighs over chicken breasts is a smart decision because they don’t dry out nearly as easy.

We love the leftovers. In fact, I recommend making a double batch, especially if you're feeding a family. You can add leftovers to meal prep containers for lunches or use it in quesadillas for another weeknight dinner.

Nutrition