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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
