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One Pot Mexican Chicken and Rice

A comforting, flavorful dish combining chicken and rice with vibrant spices, perfect for busy weeknights and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken thighs or breasts, skinless and boneless Feel free to use skinless, boneless pieces for a healthier option.
  • 1.5 cups Long-grain rice Substitute with jasmine or basmati for a different aroma.
  • 1 cup Bell pepper Red, yellow, or green peppers work well.
  • 1 medium Onion Shallots can be a sweet substitute.
  • 2 cups Chicken broth Replace with vegetable broth for a meat-free version.
  • 1 cup Tomato passata Diced tomatoes or crushed tomatoes can work in a pinch.
  • 1 cup Corn Canned or frozen corn makes for quick use.
  • 1 cup Black beans Canned or frozen for convenience.
  • 2 tablespoons Mexican spice mix Make your own blend or use taco seasoning if needed.
  • 1 tablespoon Lime juice Can substitute with lemon juice.
  • 2 tablespoons Olive oil For cooking.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Combine the Mexican spice mix in a small bowl.
  3. In a large bowl, mix 1 1/2 tablespoons of spice mix with 1 tablespoon olive oil and lime juice. Rub this mixture onto the chicken.
  4. Marinate the chicken for 1 hour or overnight for extra flavor if time permits.
Cooking
  1. Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 4 minutes skin-side down until golden.
  2. Stir in the onion, garlic, and bell peppers, cooking until softened (about 3 minutes).
  3. Add the rice, stirring to combine. Then pour in the broth, tomato passata, corn, beans, and remaining spice mix.
  4. Place the chicken on top of the rice, skin-side up.
  5. Cover the skillet and bake for 25 minutes.
  6. Remove the cover and bake for an additional 15 minutes until small puddles of liquid remain on the surface.
  7. Let it sit uncovered for 10 minutes to allow excess liquid to evaporate.
  8. Fluff the rice and optionally garnish with cilantro, lime wedges, and jalapeños before serving.

Notes

This dish pairs perfectly with sour cream or a dollop of guacamole. Store leftovers in an airtight container in the refrigerator for up to four days. Can freeze well for up to three months.