ONE POT SOUTHWEST CHICKEN AND BONE BROTH RICE
on Feb 12, 2025
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Chicken thighs and rice and cooked together in one pot along with fire-roasted tomatoes and bone broth for an all-too-easy and satisfying weeknight dinner.
While I love cooking and it truly is my favorite hobby, I love a quick and simple meal with minimal cleanup and maximum flavor.
This One Pot Southwest Chicken and Bone Broth Rice hits the spot every time and is one of my go-to weekly recipes.
The key to most weeknight meals is having a stocked pantry and fridge. When I have a package of chicken thighs in the freezer, I know I’m well on my way to an easy dinner.
Add in a can of diced tomatoes, bone broth, rice, and a few extras and dinner is pretty much there.
This Southwest-inspired dish is packed with protein for a satisfying, hearty, and yet still healthy meal.
You’ll definitely want to add this Southwest chicken and rice dish to your weekly lineup — and I’m not just saying that because I live in Texas! Enjoy!
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Ingredients for Southwest Chicken and Rice
Six ingredients are all you’ll need to get this tasty dinner on the table ASAP!
- Chicken Thighs: Boneless, skinless chicken thighs are quick cooking and melt-in-your-mouth tender when cooked in broth. You can also use chicken breasts.
- Fire-Roasted Diced Tomatoes: Let the pantry items do the work for you! A can of fire-roasted tomatoes gives that Southwest vibe to the rice-based dish.
- Onion and Garlic: There’s nothing better than the smell of sautéed onion and garlic, right?!
Pin this recipe for later!
Pin It- Rice: I used white rice, but brown rice would also work — note that it just may take a few more minutes to fully cook through. If you’d like to use quinoa for even more protein, I’d suggest dicing up the chicken and cooking for 5 to 10 minutes less.
- Chicken Bone Broth: Rich in nutrients, bone broth adds protein and tons of flavor to this recipe. You can use regular stock but it will be lower in protein. I used Kettle & Fire regenerative bone broth.
- Serving Suggestions: It’s not a Southwest dish without plenty of limes, avocado, and cilantro! These are great toppers and add a vibrant touch to the final dish.
How to Make Mexican Chicken and Rice
To start, add the chicken thighs to a bowl with the canned fire-roasted tomatoes and let it sit while you prepare the rice.
Heat some avocado oil in a Dutch oven or large pot over medium heat.
Sauté the onions and rice until rice turns lightly golden, stirring frequently to avoid the rice from burning or sticking to the pan.
Add the garlic and stir for another minute or so.
Once sautéed, add the chicken, tomatoes, and bone broth to the pot and stir well. I like to push my chicken to the bottom of the pot to ensure it cooks through.
Bring to a simmer, cover, and simmer for 30 to 35 minutes.
Turn the heat off and let stand for 10 minutes with the lid on.
After it’s rested, fluff the rice with a fork. Serve with plenty of avocado, a generous squeeze of lime, and chopped cilantro. ENJOY!
More One Pot Weeknight Recipes:
- One Pot Cajun Shrimp and Rice
- One Pot Sausage and Peppers with Rice
- One Pot Chicken Piccata and Rice
- One Pot Ground Mongolian Beef Ramen Noodles
- One Pot Hidden Organ Meat Bolognese
ONE POT SOUTHWEST CHICKEN AND BONE BROTH RICE
Ingredients
- 4-6 boneless, skinless chicken thighs
- 28 ounce can fire roasted diced tomatoes
- 2-3 tablespoons avocado oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups rice
- 2 cups chicken bone broth (I used Kettle and Fire)
- Salt and pepper, to season
- Limes, for serving
- Avocado slices, for serving
- Fresh chopped cilantro, for serving
Instructions
- Add the chicken to a bowl with the canned tomatoes and let it sit while you prep the rice.
- Heat avocado oil in a Dutch oven or large pot over medium heat.
- Sauté the onions and rice until rice turns lightly golden, stirring frequently to avoid the rice from burning or sticking to the pan.
- Add the garlic and stir for another minute or so.
- Add the chicken, tomatoes, and bone broth to the pot and stir well. I like to push my chicken to the bottom of the pot to ensure it cooks through.
- Bring to a simmer, cover, and simmer for 30 to 35 minutes.
- Turn the heat off and let stand for 10 minutes with the lid on.
- After it's rested, fluff it with a fork.
- Serve with avocado, a generous squeeze of lime, and cilantro. ENJOY!
My husband begs for this on repeat… even I crave it at least once a month. so, so, so delicious and easy!
I’m so glad you both enjoy it! Thank you, Ashley!