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One-Pot Mexican Chicken and Rice Recipe

Avatar photoByJasmine
Jump to Recipe· 4.9 from 98 reviews

If you’re craving a dinner that packs big flavors but doesn’t turn your kitchen into a mess, this One-Pot Mexican Chicken and Rice Recipe is the answer. It’s a total game changer—a vibrant, comforting dish that combines juicy chicken with perfectly spiced rice, all cooked together in one pan. Trust me, once you try this, you’ll find yourself reaching for this recipe on busy weeknights and when you want to impress without stress.

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Why You’ll Love This Recipe

  • One-Pan Convenience: Minimal cleanup thanks to cooking everything in a single skillet or deep pan.
  • Flavor-Packed: The blend of spices and ingredients delivers authentic Mexican-inspired zest that hits every time.
  • Perfect Weeknight Meal: You can marinate ahead or dive right in for a quick, satisfying dinner.
  • Kid & Family Friendly: Tasty without being too spicy, and easily adjustable to suit your household’s preferences.
A white round pot filled with three pieces of cooked seasoned chicken placed on top of colorful rice mixed with corn, black beans, and red bell peppers. The rice layer is deep orange with a slightly moist texture. The chicken pieces are golden brown with a crisp look and one piece is sliced open showing the white inside. Bright green slices of jalapeño and lime wedges are scattered on top, along with fresh cilantro leaves for garnish. A silver spoon rests inside the pot against the rice. The pot is on a white marbled surface, with a white cloth nearby and a black plate with more food in the background. Photo taken with an iphone --ar 2:3 --v 7 - One-Pot Mexican Chicken and Rice, Mexican chicken and rice dinner, easy Mexican chicken rice, one-pan Mexican chicken, 30-minute Mexican dinner this …

Ingredients You’ll Need

This recipe brings together everyday pantry staples and fresh produce that marry beautifully to create those vibrant, comforting Mexican flavors. Pro tip: Use good-quality chicken thighs for juicy, tender meat and long grain rice to get that perfect fluffy texture.

Flat lay of five raw bone-in chicken thighs with skin, a small white bowl of long grain rice, a small white bowl of black beans, a small white bowl of frozen corn kernels, a small white bowl of tomato passata, one small peeled diced onion, one red bell pepper sliced, one whole garlic clove, a small white bowl containing a mix of ground garlic powder, paprika, cumin powder, salt, cayenne pepper and black pepper, a small white bowl of olive oil, one whole lime cut in half, several fresh green cilantro sprigs, and a few sliced green jalapeño peppers placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - One-Pot Mexican Chicken and Rice, Mexican chicken and rice dinner, easy Mexican chicken rice, one-pan Mexican chicken, 30-minute Mexican dinner
  • Garlic powder: Great for building flavor quickly if you’re short on fresh garlic; you can always swap in minced garlic for a fresher punch.
  • Paprika: Adds a smoky depth that’s essential for that warm Mexican vibe.
  • Cumin powder: This is the heart of the spice blend—earthy and aromatic.
  • Salt: Balances all the flavors and brings out the juiciness in chicken.
  • Cayenne pepper (optional): Use to control the heat level to your liking.
  • Black pepper: Freshly cracked brings a subtle bite.
  • Chicken thighs (bone-in, skin-on): I used these because they stay juicy and crispy on top, but boneless works too if you prefer.
  • Olive oil: Helps the chicken sear beautifully and adds richness.
  • Lime juice: A fresh splash that brightens everything up.
  • Onion: Peeling and dicing a small onion adds a sweet undertone after sautéing.
  • Garlic clove: Fresh garlic wakes up the pan with its fragrant aroma.
  • Red capsicum (bell pepper): Adds sweetness and color – diced or sliced work depending on your mood.
  • Long grain rice (uncooked): Be sure to rinse it first for fluffier results.
  • Chicken stock or broth (low sodium): Use this instead of water for a richer, more savory rice.
  • Tomato passata: Brings vibrant red color and slight acidity.
  • Frozen corn kernels: Sweet pop of texture – canned works fine if drained well.
  • Black beans (drained and rinsed): A great source of protein and creaminess; kidney beans make a delicious substitute.
  • Lime: For squeezing over at the end, adding fresh tang.
  • Coriander/cilantro: Fresh leaves for that signature herbaceous finish.
  • Jalapeño peppers (optional): For those who want a little more kick!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this One-Pot Mexican Chicken and Rice Recipe is how easy it is to tweak to your liking. Whether you love it spicy, need it gluten-free, or want a vegetarian twist, this recipe provides a flexible canvas.

  • Spicy Upgrade: I sometimes add extra cayenne or fresh chopped jalapeños to really turn up the heat—my family loves that fiery punch on taco night.
  • Vegetarian Version: Swap chicken with hearty mushrooms or extra beans, and use vegetable stock instead of chicken broth.
  • Rice Swap: I’ve used brown rice before; just be sure to increase the cooking time and broth quantity to get it tender.
  • Meal Prep Friendly: I double this recipe and portion out lunches that reheat beautifully.

How to Make One-Pot Mexican Chicken and Rice Recipe

Step 1: Mix Your Magical Mexican Spice Blend

Start by combining garlic powder, paprika, cumin, salt, cayenne (if you like spice), and black pepper in a small bowl. This earthy, aromatic mix is the soul of your dish, so take a moment to appreciate that it’s going to infuse every bite with rich, smoky goodness.

Step 2: Rub the Chicken & Marinate

Take about 1 1/2 tablespoons of your spice blend and whisk it together with olive oil and lime juice to create a flavorful paste. Toss your chicken thighs in this, making sure every bit is coated. If you can marinate for an hour or overnight, your chicken will soak up even more flavor, but if time’s tight, no worries—right into the pan it goes.

Step 3: Sear the Chicken Until Golden

Heat the remaining olive oil in a large deep skillet over medium-high heat. Place the chicken skin-side down and sear for about 4 minutes until crisp and golden—this is where the magic starts with that irresistible crispy skin. Flip and quickly sear the other side for about 1 1/2 minutes. Don’t worry that it’s not cooked through just yet; it will finish in the oven.

Step 4: Sauté the Aromatics

Remove the chicken and set aside. Add onion, garlic, and red capsicum to the same pan. Stir and cook for about 3 minutes, letting them soften and soak up the leftover chicken flavors. If spices have burnt onto the pan, you might want to scrape off the worst bits to avoid bitterness.

Step 5: Add Rice, Liquids & Veggies

Pour in the uncooked rice, stirring well to coat every grain in those fragrant oils. Then add chicken stock, tomato passata, corn, black beans, and the remaining Mexican spice mix. Give everything a good stir to combine.

Step 6: Arrange Chicken and Bake Covered

Nestle the chicken thighs on top of the rice, skin side up. Some of the chicken will be sitting in the liquid, but leave most of the skin exposed so it crisps beautifully in the oven. Cover your skillet tightly with a lid or foil and pop it into the preheated oven. Bake for 25 minutes—this gentle cooking lets the rice absorb all the flavors while the chicken finishes cooking.

Step 7: Bake Uncovered to Crisp the Chicken Skin

Take off the cover and bake for another 15 minutes uncovered. This step is crucial because it lets any leftover liquid evaporate and helps the chicken skin get that golden, crispy finish that makes this dish so irresistible.

Step 8: Let It Rest and Serve

Once out of the oven, give it a 10-minute rest uncovered. This allows any lingering moisture to evaporate and lets the rice fluff up perfectly. Just before serving, squeeze fresh lime juice over everything. I love garnishing with chopped cilantro, lime wedges, and sliced jalapeños—if you’re into heat. For extra indulgence, a dollop of sour cream or guacamole on the side can’t be beat!

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Pro Tips for Making One-Pot Mexican Chicken and Rice Recipe

  • Dry the Chicken Skin Well: Before seasoning, pat the chicken skin dry with paper towels; it helps get that crispy skin we all love.
  • Don’t Skip the Resting Time: Letting the dish rest after baking really improves texture, making the rice fluffy and the chicken juices redistribute.
  • Use a Heavy-Bottomed Skillet: It ensures even cooking and prevents scorching at the bottom of your rice.
  • Cover Tightly While Baking: This traps steam so the rice cooks properly—avoid lifting the lid too often during baking.

How to Serve One-Pot Mexican Chicken and Rice Recipe

A white plate filled with a single large layer of seasoned rice mixed with red bell pepper pieces, corn kernels, and black beans, creating a colorful base of orange, yellow, red, and black. On top, three thick slices of browned cooked chicken arranged side by side, showing both crispy skin and tender inside. Several slices of jalapeño peppers and fresh green cilantro leaves scattered over the chicken and rice. Three lime wedges rest at the back edge of the plate adding a bright green contrast. A silver fork is placed on the rice to the left side. The plate sits on a white marbled surface with a soft beige cloth slightly draped around it. photo taken with an iphone --ar 2:3 --v 7 - One-Pot Mexican Chicken and Rice, Mexican chicken and rice dinner, easy Mexican chicken rice, one-pan Mexican chicken, 30-minute Mexican dinner

Garnishes

I’m a huge fan of fresh cilantro at the end—it gives such a bright, fresh pop. Always squeeze an extra wedge of lime over your portion for a zesty finish. If you like things a little spicy, thin slices of jalapeño or a drizzle of a smoky chipotle sauce really bring it home. Sour cream or creamy guacamole on the side adds that cooling creaminess I crave.

Side Dishes

While this recipe shines as a one-pot meal, I like pairing it with a crisp side salad—something simple like a cabbage slaw or avocado and tomato salad works beautifully. Black beans and roasted veggies also complement it well if you want to bulk up the meal.

Creative Ways to Present

For a special occasion, I like serving everything family-style straight from the skillet on the table—it’s cozy and encourages everyone to dig in. Sometimes I spoon the rice into colorful bowls, top with shredded cheese, and add a sprinkle of crunchy tortilla strips for extra texture. It’s a simple touch that feels festive and fun.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—they keep well for up to 3 days. By then, all the flavors have melded beautifully, and the rice still holds up nicely. Just try to jimmy some air out of the container before sealing to keep it fresh longer.

Freezing

This One-Pot Mexican Chicken and Rice Recipe freezes wonderfully. I like to freeze in portion-sized containers for quick lunches or dinners. When you’re ready to eat, thaw overnight in the fridge for best results, or use your microwave’s defrost function carefully.

Reheating

When reheating, I suggest warming it gently on the stove over low heat with a splash of broth or water to bring the rice back to fluffy life without drying it out. Alternatively, a microwave works fine—just cover loosely and heat in short bursts, stirring halfway through.

FAQs

  1. Can I use chicken breasts instead of thighs in this recipe?

    Absolutely! Chicken breasts can be used if you prefer leaner meat, though thighs tend to stay juicier and more flavorful during baking. If you use breasts, consider reducing the cooking time slightly to avoid drying them out.

  2. Is it necessary to marinate the chicken?

    Marinating is optional but highly recommended if you have the time. It deepens the flavor, but if you’re short on time, the spice rub is strong enough to infuse good taste during cooking.

  3. What kind of rice works best for this recipe?

    I find long grain white rice yields the best texture—fluffy and separate. Avoid quick-cooking or instant rices here since they might get mushy. If you want to use brown rice, adjust cooking time and liquid accordingly.

  4. Can I make this recipe spicier?

    Definitely! Add extra cayenne pepper, chopped jalapeños, or a splash of hot sauce. Just start small and adjust to your heat tolerance.

  5. How do I prevent the rice from sticking or burning?

    Using a heavy-bottomed skillet and stirring the rice briefly before adding liquid helps. Also, covering the pan tightly during baking traps steam, allowing rice to cook evenly without drying out.

Final Thoughts

I absolutely love how this One-Pot Mexican Chicken and Rice Recipe brings comfort, ease, and big flavor all in one dish. When I first tried it, I was amazed by how the chicken stayed juicy and the rice cooked just right, infused with spicy, smoky goodness. Whether you’re cooking for a crowd or a family dinner, it’s a winner every time. Give it a go—you’ll be glad you did, and so will everyone at your table!

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One-Pot Mexican Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 98 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
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Description

This One Pot Mexican Chicken and Rice is a vibrant and flavorful dish combining tender seared chicken thighs with seasoned Mexican red rice, black beans, corn, and peppers. Cooked in a single skillet and finished in the oven, this recipe offers a comforting, easy-to-make meal packed with bold spices and fresh lime juice. Perfect for a hearty family dinner, it balances smoky, tangy, and mildly spicy flavors with the convenience of a one-pot method.

Ingredients

Spice Mix

  • 2 tsp garlic powder (or 2 garlic cloves, minced)
  • 2 tsp paprika
  • 2 tsp cumin powder
  • 1 3/4 tsp salt
  • 1/2 tsp cayenne pepper (optional)
  • Black pepper to taste

Chicken and Marinade

  • 5 chicken thighs, bone-in, skin on
  • 2 tbsp olive oil, divided
  • 1 tbsp lime juice

Vegetables and Rice

  • 1 small onion, peeled and diced (or 1/2 large onion)
  • 1 garlic clove, minced
  • 1 red capsicum (bell pepper), diced or sliced
  • 1 cup long grain rice, uncooked
  • 1 cup low sodium chicken stock or vegetable stock
  • 3/4 cup tomato passata (tomato puree)
  • 1 cup frozen corn kernels (or canned, drained)
  • 1 can (400g/16oz) black beans, drained and rinsed (substitute red kidney beans if preferred)

To Serve

  • 1 lime, plus extra lime wedges
  • Fresh coriander/cilantro leaves
  • Sliced jalapeño peppers (optional)
  • Sour cream, guacamole, or avocado sauce (optional)

Instructions

  1. Preheat oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced to prepare for baking the chicken and rice together in one pot.
  2. Make Mexican spice mix: In a small bowl, combine garlic powder, paprika, cumin, salt, cayenne pepper (if using), and black pepper. This mix will flavor both the chicken and rice, infusing the dish with traditional Mexican flair.
  3. Rub chicken: In a large bowl, mix 1 1/2 tablespoons of the spice mix with 1 tablespoon olive oil and the lime juice to form a paste. Toss the chicken thighs in this paste until fully coated, ensuring the spices adhere well.
  4. Marinate chicken (optional): For best flavor, cover and refrigerate the chicken to marinate for 1 hour or overnight. If short on time, you can proceed immediately to cooking.
  5. Sear chicken: Heat remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Place chicken thighs skin-side down and sear for 4 minutes until golden and crispy. Flip and sear the other side for 1 1/2 minutes. The chicken will still be raw inside. Remove chicken to a plate.
  6. Sauté aromatics: In the same skillet, if there are burnt spice bits, scrape and discard some to avoid bitterness. Add the diced onion, minced garlic, and red capsicum. Sauté for 3 minutes until the onion softens and the mixture is fragrant.
  7. Add rice and liquids: Stir in the uncooked long grain rice. Pour in the chicken stock, tomato passata, frozen corn kernels, drained black beans, and the remaining Mexican spice mix. Stir everything together to combine all flavors evenly.
  8. Top with chicken: Nestle the seared chicken thighs on top of the rice mixture skin side up. The chicken will sit partially in the liquid but the skin should remain mostly above the surface for crispness.
  9. Bake covered for 25 minutes: Bring the skillet to a simmer on the stove, then cover with a lid or aluminum foil. Transfer to the preheated oven and bake for 25 minutes to allow the rice to cook through and the chicken to bake evenly.
  10. Bake uncovered for 15 minutes: Remove the lid or foil and continue baking uncovered for another 15 minutes. This step helps evaporate excess liquid so the rice has ideal texture with small puddles remaining on top.
  11. Rest for 10 minutes: Take the skillet out of the oven and let it rest uncovered for 10 minutes. This resting period allows any remaining moisture to evaporate and flavors to settle.
  12. Serve: Squeeze fresh lime juice over the chicken and rice. Remove chicken or push it to the side, then fluff the rice with a fork. Garnish with fresh coriander/cilantro leaves, extra lime wedges, and sliced jalapeños if desired. Optional accompaniments include sour cream, guacamole, or avocado sauce for added creaminess and flavor balance.

Notes

  • The recipe video demonstrates the step-by-step process for visual guidance.
  • The chicken is seasoned with a fajita-style mix, seared for a crispy skin, and baked with Mexican red rice for a flavor explosion.
  • Using the oven to finish cooking prevents the rice from burning on the bottom and creates an evenly cooked dish.
  • This recipe makes more rice than you may initially expect because it is difficult to reduce rice quantity with this method. Leftovers are usually welcome due to the great taste.
  • Bone-in, skin-on chicken thighs are preferred for juiciness and crisp texture, but boneless or skinless can be used with a slight adjustment in cooking time.
  • If you don’t have tomato passata, tomato puree or a smooth canned tomato sauce can be used instead.
  • Searing the chicken in a large deep skillet with a lid is crucial for the one-pot cooking method and even oven baking.

Nutrition

  • Serving Size: 442 g
  • Calories: 713 kcal
  • Sugar: 6.1 g
  • Sodium: 1612 mg
  • Fat: 33.9 g
  • Saturated Fat: 1.1 g
  • Unsaturated Fat: 32.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 61.2 g
  • Fiber: 7.4 g
  • Protein: 40.8 g
  • Cholesterol: 144 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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