Healthy One-Pot Mexican Chicken and Rice Dinner Recipe

If you are using G&K Fajita Spice, make a batch first. If you’re using store-bought, get your packet ready. You will need 1 24g packet.
4 tsp G&K Fajita spice
Next, heat the oil in a large deep pan on medium heat.
2 tbsp oil
While the oil is heating, season the chicken thighs on each side with the fajita spice (approximately 1 tsp per thigh).
4 chicken thighs
Once the oil is hot, add the thighs to the pot, skin side down. Sear for 5 minutes then flip and sear for another 5 minutes on the other side.
While the chicken is cooking, dice the pepper, onion and jalapeno, if using. Next, rinse and drain the black beans and corn.
½ red pepper, ¼ cup red onion, ½ cup black beans, ½ fresh jalapeno, ½ cup corn
Remove the chicken from the pan and set it aside. Turn the heat down to medium-low and add the peppers and onions to the pan. Sauté for 1-2 minutes until they begin to soften.
½ red pepper, ¼ cup red onion
Add the rice, remaining fajita spice and salt. Stir and sauté for another 2-3 minutes or so.
4 tsp G&K Fajita spice, 1 cup rice, ¾ tsp salt
Add the stock and stir everything together. Then add the chicken back to the pan skin side up, cover it with a lid and cook for 15 minutes.
2 ¼ cup stock
Add the beans and corn, stir, cover and cook for another 3 minutes or until the rice is cooked.
½ cup black beans, ½ cup corn
Optional: Turn on your oven to broil, move the pan into the oven and broil for 3-4 minutes on high to crisp the chicken.