One Pot Mexican Chicken and Rice Recipe

If you’re anything like me, you love meals that pack big flavor without a million pots and pans to clean up afterward. This One Pot Mexican Chicken and Rice Recipe is just that—easy, comforting, and bursting with those warm Mexican-inspired spices that feel like a hug on a plate. I’ve made this more times than I can count, especially on busy weeknights when I want something hearty but hands-off.

What I love most about this recipe is how everything cooks together in one skillet, so the chicken stays juicy and the rice soaks up all those delicious flavors. Plus, it’s super adaptable for whatever you have on hand, making it perfect for busy families or whenever you just want a simple but satisfying dinner. Trust me, once you try this One Pot Mexican Chicken and Rice Recipe, it’ll become a staple in your meal rotation!

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Ingredients You’ll Need

Each ingredient plays a role in getting that authentic Mexican taste and perfect texture. Most of these are pantry staples, and the peppers and corn add that welcome pop of freshness and sweetness.

• Garlic powder or fresh garlic cloves: Provides that essential savory punch that’s a base for many Mexican dishes.
• Paprika: Gives a sweet smoky undertone; I always reach for smoked paprika for extra depth.
• Cumin powder: This spice ties everything together with its earthy, warm flavor.
• Salt and black pepper: Basics, but crucial for seasoning and balancing flavors.
• Cayenne pepper (optional): Add if you want a little heat—start small and adjust to taste.
• Chicken thighs, bone-in and skin-on: Juicy and flavorful, I find thighs more forgiving than breasts for this recipe.
• Olive oil: For searing the chicken and sautéing the veggies.
• Lime juice: Adds brightness and cuts through richness beautifully.
• Onion: Adds sweetness and depth when softened.
• Red bell pepper (capsicum): For color and subtle sweetness; I like using fresh diced red peppers.
• Long grain rice: Don’t substitute with quick-cooking rice; this type handles the bake well without getting mushy.
• Chicken stock or broth (low sodium): The cooking liquid that flavors the rice; feel free to use vegetable stock for a lighter twist.
• Tomato passata (tomato puree): Adds acidity and richness to the base.
• Frozen or canned corn kernels: Adds a nice crunch and natural sweetness.
• Black beans (or red kidney beans): For heartiness and extra protein; I always rinse canned beans well to avoid sogginess.
• Lime, coriander/cilantro, and jalapeños: Traditional garnishes that brighten and add fresh heat if you like.

Variations

I love how this One Pot Mexican Chicken and Rice Recipe invites all sorts of tweaks, so don’t hesitate to make it your own. Whether you want to amp up the spice or swap ingredients to suit diets, there’s room for creativity.

• Vegetarian Version: I sometimes replace chicken with extra beans and roasted veggies like zucchini or mushrooms; it’s still satisfying and full of flavor.
• Spice it Up: If your family likes heat, add more cayenne or sliced jalapeños right into the pot while cooking.
• Extra Veggies: Feel free to toss in chopped carrots or peas if you want more color and nutrition.
• Use Brown Rice: Brown rice works but will require longer cooking time and a bit more liquid; I learned this the hard way on my first try!

How to Make One Pot Mexican Chicken and Rice Recipe

Step 1: Prepare the Mexican Spice Mix and Marinate the Chicken

To start, mix garlic powder (or minced garlic), paprika, cumin, salt, cayenne (if using), and black pepper in a small bowl. This spice blend is the flavor powerhouse of the dish. Combine about 1 1/2 tablespoons of this mix with olive oil and lime juice to create a paste, then toss the chicken thighs in it. I usually marinate for about an hour if I have the time—it really helps the flavors penetrate the meat—but if you’re in a rush, you can proceed right away.

Step 2: Sear the Chicken

Heat a large, deep skillet with some olive oil over medium-high heat. Sear the chicken skin-side down first until it’s a lovely golden brown, about 4 minutes. Then flip and cook the other side for about 90 seconds. Don’t worry if the chicken isn’t cooked through yet; it’ll finish cooking with the rice. Removing and setting it aside helps build flavor in the pan for the next step.

Step 3: Sauté the Aromatics

After the chicken is seared, you might notice some browned bits on the pan bottom—don’t discard those as they add great flavor, but if some bits are burnt, scrape gently and toss out the worst. To the skillet, add diced onion, minced garlic, and red bell pepper. Sauté for about 3 minutes until softened and fragrant, stirring regularly to avoid burning.

Step 4: Add Rice, Liquids, and Remaining Spices

Stir in the long grain rice so each grain gets coated with the flavors. Then pour in chicken stock, tomato passata, frozen corn, black beans, and the remaining Mexican spice mix. Stir everything to combine and ensure even seasoning across the dish. This is when your kitchen will start smelling amazing—I always take a deep breath here and smile.

Step 5: Bake the Chicken and Rice

Nestle the partially cooked chicken thighs skin-side up on top of the rice mixture. The skin should mostly stay above the liquid to stay crisp. Bring the skillet to a simmer on the stove, then cover it with a lid or foil and transfer to the oven. Bake for 25 minutes, then remove the lid and bake uncovered for an additional 15 minutes. You’ll notice the liquid mostly evaporates and the rice is fluffy and tender by the end.

Step 6: Rest and Serve

Once out of the oven, let the dish rest uncovered for about 10 minutes; this step helps the final liquid evaporate so your rice isn’t soggy. Right before serving, squeeze fresh lime juice over the top, fluff the rice gently, and garnish with chopped cilantro, extra lime wedges, and sliced jalapeños if you like a bit of kick. A dollop of sour cream or guacamole is my go-to finishing touch to add creaminess.

How to Serve One Pot Mexican Chicken and Rice Recipe

Garnishes

I always top this dish with fresh cilantro—there’s nothing like the bright, herbal hit it adds. A squeeze of fresh lime over everything right before eating really brightens the whole dish. If you like a bit of heat, sliced fresh jalapeños work wonders, or serve with a dollop of sour cream or cool guacamole to balance the spices.

Side Dishes

Since this dish is pretty complete by itself, I usually keep sides simple. A crisp green salad with a tangy dressing adds nice contrast. Sometimes I serve with warm tortillas on the side if someone wants to make tacos, or a side of refried beans if I’m feeling extra traditional. Roasted veggies like zucchini or a quick avocado salad also pair beautifully.

Creative Ways to Present

For special occasions, I’ve layered this One Pot Mexican Chicken and Rice Recipe in pretty casserole dishes, sprinkled with cheese and baked a little longer for a crispy topping. You can also assemble individual portions in small cast-iron skillets to make the presentation feel extra festive. Adding colorful garnishes like radish slices and diced avocado amps up the visual appeal, perfect for casual dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually eat them within 3 days. The rice can absorb a lot of the moisture overnight, so the texture changes a bit, but the flavors deepen nicely. Just give it a good fluff before reheating.

Freezing

This recipe freezes well, which I’ve found super useful when meal prepping. Cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. Since beans and rice freeze well, the texture remains pretty good. Defrost overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stove over low heat with a splash of water or chicken broth to loosen up the rice. Microwave works too — cover loosely to keep moisture in and stop it from drying out. Stir occasionally so it heats evenly and the chicken stays tender.

FAQs

Final Thoughts

This One Pot Mexican Chicken and Rice Recipe is one of my all-time favorites because it combines simplicity with bold, comforting flavors that everyone loves. It’s a recipe that’s stood the test of time in my kitchen and always resurrects the cozy vibe I want on any night. I genuinely hope you enjoy making and eating it as much as I do—it’s like having a little fiesta right at your dinner table with minimal effort and maximum yum. Give it a go and let me know how yours turns out!

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