One Pot Mexican Chicken and Rice Recipe

If you’re looking for a vibrant, crowd-pleasing dinner that combines hearty flavors with unbeatable convenience, my One Pot Mexican Chicken and Rice Recipe is exactly what you need. This dish bursts with the smoky warmth of paprika and cumin, the fresh zing of lime, and the comforting textures of tender chicken paired with perfectly cooked rice infused with beans, corn, and a subtly spicy tomato base. It’s an easy-to-make meal that feels like a fiesta on your plate and brings all the exciting tastes of Mexico into one simple pot.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role, from the spices that create bold layers of flavor to the fresh vegetables that add texture and color. These simple, accessible ingredients come together effortlessly to make this One Pot Mexican Chicken and Rice Recipe a true weeknight winner.

• Garlic powder or minced garlic: Provides a warm, aromatic base that complements the spices beautifully.
• Paprika: Adds a deep smoky flavor and rich color to the dish.
• Cumin powder: Brings an earthy, slightly nutty warmth essential to Mexican cooking.
• Salt: Enhances and balances the flavors throughout.
• Cayenne pepper (optional): Gives a teasing hint of heat to lift the dish.
• Black pepper: Adds just the right amount of sharpness.
• Chicken thighs, bone-in and skin on: The juiciest and most flavorful cut, perfect for slow cooking.
• Olive oil: For searing the chicken and sautéing vegetables, adding a subtle richness.
• Lime juice: Brightens and lifts the whole dish with fresh acidity.
• Onion: Builds a sweet and savory foundation when softened.
• Garlic clove (fresh): Amplifies the garlic flavor profile in the rice and vegetables.
• Red capsicum (bell pepper): Offers vibrant color and a mild sweetness.
• Long grain rice (uncooked): Absorbs the spices and liquids for perfectly fluffy grains.
• Chicken stock or broth: Imparts savory depth and moisture needed for cooking rice and chicken together.
• Tomato passata (tomato puree): Contributes acidity and a rich tomato flavor to the sauce.
• Frozen corn kernels: Adds sweetness and texture contrast in every bite.
• Black beans: Provide protein, heartiness, and a creamy contrast in texture.
• Lime: For squeezing on top just before serving to add brightness.
• Coriander/cilantro: Fresh herb that brings herbal brightness and color as garnish.
• Sliced jalapeño peppers (optional): For those who love a spicy kick to finish off their dish.

How to Make One Pot Mexican Chicken and Rice Recipe

Step 1: Preheat and Prepare the Spice Mix

Set your oven to 180°C (350°F, 160°C fan) so it’s ready to go when your skillet is prepped. Then, mix together your garlic powder, paprika, cumin, salt, cayenne, and black pepper in a small bowl to create a bold Mexican spice blend—that’s the heart and soul of this recipe.

Step 2: Rub the Chicken

Take about 1 ½ tablespoons of your spice mix and combine it with olive oil and lime juice to form a flavorful paste. Toss your chicken thighs in this zesty rub, making sure every piece is well coated. This step not only seasons the chicken but helps tenderize and infuse it with those amazing spices.

Step 3: Marinate (Optional but Recommended)

If you can, let the chicken marinate for at least an hour or even overnight in the fridge. This patience pays off with deeper, more pronounced flavors. However, if you’re short on time, you can skip straight to cooking without sacrificing much.

Step 4: Sear the Chicken

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 it turns a beautiful golden brown, then flip and sear the flesh side for another 1 ½ minutes. The chicken won’t be fully cooked yet, but this step locks in juices and builds flavor.

Step 5: Sauté Aromatics

Scrape away any overly burnt bits from the skillet base to prevent bitterness, then add your diced onion, minced garlic, and red capsicum. Cook for about 3 minutes until the onions are softened and fragrant, setting the stage for your rice to soak up those delicious tastes.

Step 6: Add Rice and Liquids

Pour the uncooked rice into the skillet and stir it with the sautéed vegetables to coat every grain in flavor. Next, add the chicken stock, tomato passata, corn kernels, black beans, and the remaining Mexican spice mix. Stir gently to combine everything evenly, ensuring no burning on the skillet bottom.

Step 7: Top with Chicken and Bake

Place your seared chicken thighs on top of the rice mixture, skin side up. The skin will stay above the liquid to crisp up nicely while baking. Bring the skillet to a simmer on the stovetop before covering it with a lid or foil and transferring to your preheated oven.

Step 8: Bake Covered, Then Uncovered

Bake the covered skillet for 25 minutes to cook the rice and chicken through. After that, remove the cover and continue baking for another 15 minutes. This lets any excess moisture evaporate, allowing the rice to firm up and the chicken skin to crisp further.

Step 9: Rest and Finish

When you remove the skillet from the oven, let it rest uncovered for about 10 minutes. This rest time lets the remaining liquid absorb fully or evaporate so the rice has the perfect texture. Finally, squeeze fresh lime juice over the top for a burst of brightness just before serving.

How to Serve One Pot Mexican Chicken and Rice Recipe

Garnishes

Fresh coriander or cilantro leaves sprinkled over the dish add a vivid green pop and bright herbal notes that beautifully contrast the smoky, spicy base. Extra lime wedges bring a zesty punch that your guests can squeeze to taste. For a little heat, sliced jalapeño peppers can be offered on the side to personalize each serving.

Side Dishes

This dish is a full meal on its own, but if you want to round it out, a simple side of crunchy tortilla chips or a fresh green salad with a light vinaigrette works wonderfully. Black beans or guacamole also complement the Mexican flavors perfectly.

Creative Ways to Present

For entertaining, serve the One Pot Mexican Chicken and Rice Recipe family-style right from the skillet to keep it warm and rustic. Alternatively, plate individual portions topped with a dollop of sour cream or shredded cheese, and garnish with chopped avocado for a creamy twist.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Because this dish has rice and chicken, it’s important to cool it quickly and reheat thoroughly before eating. The flavors actually develop more the next day, making it a fantastic packed lunch too.

Freezing

If you want to freeze leftovers, separate the chicken from the rice if possible. Place both in freezer-safe containers or bags and freeze for up to two months. When ready to eat, thaw overnight in the fridge before reheating gently to avoid drying out.

Reheating

Reheat in a covered skillet over medium-low heat or in the microwave with a splash of water or chicken stock to keep the rice moist. Be sure to heat until the chicken is steaming hot all the way through. A squeeze of fresh lime after reheating brings the dish right back to life.

FAQs

Can I use chicken breast instead of thighs?

While chicken thighs are more forgiving and stay juicier during cooking, you can use chicken breasts. Just be mindful they may need less cooking time and can dry out more easily, so watch closely and consider adding a little extra moisture.

Is it necessary to marinate the chicken?

Marinating enhances the flavors significantly, but it’s not essential. The spice rub on the chicken still gives great taste even if you skip marinating. If short on time, feel free to proceed without it.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with hearty vegetables like zucchini, mushrooms, or even tofu. Use vegetable broth instead of chicken stock, and you’ll still get a rich, satisfying meal.

What if I don’t have tomato passata?

You can substitute with canned crushed tomatoes or a smooth tomato sauce. Just make sure it’s not too chunky, or your rice texture might be affected slightly.

How spicy is this dish?

The recipe has a mild to medium spice level, mainly depending on the cayenne and optional jalapeños. You can easily adjust the heat by reducing or skipping the cayenne and leaving jalapeños off or adding more according to your spice preference.

Final Thoughts

The One Pot Mexican Chicken and Rice Recipe is one of those brilliant dishes that makes cooking feel like pure joy. Every spoonful delivers a perfect balance of smoky, tangy, and savory notes, all while being incredibly simple to prepare and clean up. Whether family dinner or casual entertaining, this recipe is guaranteed to become your go-to for quick flavor-packed meals. Give it a try, and I promise it will bring warmth and smiles to your table.

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