One-Pot Mexican Chicken and Rice Recipe

If you’re looking for an easy, flavorful dinner that practically cooks itself, then you have to try this One-Pot Mexican Chicken and Rice Recipe. It’s one of those meals that’s as satisfying as it is simple—just toss everything into one pan, pop it in the oven, and let the magic happen. Trust me, the combination of tender chicken thighs, fragrant spices, and perfectly cooked rice is a total game-changer for your weeknight routine.

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Ingredients You’ll Need

The ingredients here come together to create that irresistible Mexican vibe—spices give the dish its character, juicy chicken thighs keep it moist, and the beans, corn, and peppers add great texture and color. You’ll find most of these in your pantry, but fresh chicken and veggies are the key to next-level flavor.

• Garlic powder (or fresh garlic): Fresh minced garlic gives more punch, but powder works well for a quick toss-in.
• Paprika: Adds smokiness and depth; smoked paprika if you have it will elevate the flavor even more.
• Cumin powder: The backbone of this Mexican spice mix—don’t skip it!
• Salt & pepper: Essential for seasoning and balancing flavors.
• Cayenne pepper: Optional, but if you like a little heat, it adds a subtle kick.
• Chicken thighs (bone-in, skin on): Juicy and full of flavor, they stay tender through baking.
• Olive oil: For searing and adding richness.
• Lime juice: Brightens the dish with fresh acidity.
• Onion (diced): Adds sweetness and texture when sautéed.
• Red capsicum (bell pepper): For color and a touch of sweetness.
• Long grain rice: Holds its shape well and cooks beautifully in this recipe.
• Chicken stock or broth: Flavorful cooking liquid—low sodium helps control saltiness.
• Tomato passata (puree): Gives the rice its vibrant red color and tangy base.
• Frozen corn kernels: Adds pop of sweetness and texture.
• Black beans (rinsed & drained): Protein-packed and hearty; red kidney beans work too.
• Fresh lime: For finishing with a bright squeeze of juice.
• Coriander/cilantro: Fresh herb for garnish that adds freshness.
• Sliced jalapeño peppers (optional): If you want to amp up the heat and add crunch.

Variations

I love making this recipe my own by swapping in different veggies or adjusting the heat level to suit my mood—or my family’s! Don’t hesitate to experiment; that’s what makes this dish so versatile.

• Use chicken breasts: I’ve made this with boneless, skinless chicken breasts when I needed a leaner option. It’s just as tasty, but keep an eye on timing so it doesn’t dry out.
• Vegetarian version: Skip the chicken and add extra beans, corn, and veggies like zucchini or mushrooms. Cook the rice with vegetable stock for a meatless spin.
• Spice it up: Toss in some chipotle powder or fresh diced chili peppers if you love heat—my partner always requests this!
• Cheese topping: Sprinkle shredded cheese over the top during the last 5 minutes of baking for a melty, cheesy finish that’s irresistible.

How to Make One-Pot Mexican Chicken and Rice Recipe

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

Start by combining garlic powder, paprika, cumin, salt, cayenne (if using), and black pepper in a bowl to make your spice mix. Then use 1 1/2 tablespoons of this mix with olive oil and lime juice to coat your chicken thighs. This paste not only flavors the chicken but also starts tenderizing it—if you have time, marinate it for an hour or even overnight for the best flavor infusion. I used to skip marinating, but I noticed the deeper flavor it brings when I let it rest.

Step 2: Sear the Chicken for Crispy Skin

Heat olive oil in a large deep skillet over medium-high heat and sear the chicken skin-side down until it’s golden and crispy, about 4 minutes. Flip and cook the other side for just a minute and a half—don’t worry if it’s raw inside, it’ll finish cooking in the oven. This step locks in juices and that golden skin is a texture dream later.

Step 3: Sauté the Aromatics

After searing, if there are bits stuck to the pan, scrape off a little so you don’t get any burnt flavors. Then toss in diced onion, minced garlic, and the red capsicum. Sauté these for about 3 minutes until they soften and become fragrant. This step builds the flavor base for the rice and ties everything perfectly together.

Step 4: Combine Rice, Stock, and Veggies

Stir in the uncooked long grain rice to coat it in the veggies and spices. Then add chicken stock, tomato passata, frozen corn, rinsed black beans, and the remaining Mexican spice mix. Give it all a good stir, so the flavors mix evenly. This is when the dish starts looking like a fiesta right in your skillet.

Step 5: Bake Covered, Then Uncovered

Place the chicken thighs on top of the rice with the skin side facing up. Most of the skin should stay out of the liquid so it stays crispy. Bring the mixture to a simmer, cover the skillet with a lid or foil, and bake at 180°C (350°F) for 25 minutes. Then remove the cover and bake uncovered for another 15 minutes until just a few puddles of liquid remain on top. This two-stage baking keeps the rice tender and the chicken perfectly cooked without sogginess.

Step 6: Let It Rest and Serve

Take the skillet out of the oven and let everything sit, uncovered, for 10 minutes. This resting time lets the rice absorb any last bit of moisture and lets the flavors meld. When you’re ready, squeeze fresh lime juice over the top, fluff the rice a little, then garnish with chopped cilantro and jalapeños if you’re feeling spicy. I always add extra lime wedges on the side and sometimes a dollop of sour cream or avocado for richness.

How to Serve One-Pot Mexican Chicken and Rice Recipe

Garnishes

I like to keep garnishes simple but fresh: a handful of chopped cilantro, extra lime wedges for zesty brightness, and sliced jalapeños if I want to kick up the heat. Sour cream or guacamole on the side adds a creamy cool contrast that’s always a hit in my house.

Side Dishes

Since this one-pot meal is so filling, I usually pair it with a simple green salad or some steamed veggies to lighten things up. Occasionally, I’ll serve with warm tortillas for scooping up every last bite—it’s a total crowd-pleaser.

Creative Ways to Present

For casual dinners, I serve it straight from the skillet at the table—rustic and inviting! For special occasions, I like to plate the rice topped with chicken, sprinkle on fresh herbs, and add small bowls of toppings like diced avocado, shredded cheese, and hot sauce, so everyone can customize their plates. It turns it into a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. I’ve noticed the rice soaks up more juices overnight, making the flavors even richer by the next day—delicious for quick lunches.

Freezing

This recipe freezes beautifully! I portion it into freezer-safe containers and freeze for up to 2 months. Just thaw in the fridge overnight before reheating, and it tastes almost as good as fresh.

Reheating

To reheat, I gently warm leftover portions in a skillet with a splash of water or broth to loosen the rice, or zap it in the microwave covered with a damp paper towel. This helps keep the rice moist and the chicken juicy.

FAQs

Final Thoughts

This One-Pot Mexican Chicken and Rice Recipe became a staple in my kitchen because it hits all the marks—packed with flavor, fuss-free, and perfect for feeding a crowd or just meal prepping. I love how it’s comforting yet vibrant, and how the oven finishes it off without any stress. Give it a try next time you want a no-fail, delicious dinner that’ll have everyone asking for seconds—and maybe even thirds.

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