If you’re craving something that hits all the right notes—comforting, vibrant, and packed with flavor—you’re going to love this One Pot Mexican Chicken and Rice Recipe. Imagine tender, juicy chicken thighs perfectly seasoned with zesty spices, nestled on a bed of fluffy rice infused with tomato, corn, and black beans. The best part? It’s all cooked in one pot, making cleanup a breeze without skimping on that mouthwatering, homemade taste. It’s a fantastic way to bring the fiesta to your dinner table any night of the week!
Ingredients You’ll Need
These ingredients couldn’t be simpler, yet each plays a vital role in creating a dish bursting with classic Mexican flavors, beautiful colors, and satisfying textures. From the smoky spices to the fresh lime juice, every component is essential to make this meal shine.
- Garlic powder or fresh garlic: Adds aromatic depth and savory warmth.
- Paprika: Brings a smoky sweetness that balances out the spices.
- Cumin powder: Provides earthiness and that unmistakable Mexican flair.
- Salt and black pepper: Essential seasonings to enhance all flavors.
- Cayenne pepper (optional): Adds a subtle kick if you like heat.
- Chicken thighs (bone-in, skin on): The star protein, juicy and tender with crispy skin.
- Olive oil: Helps sear the chicken and marry the flavors together.
- Lime juice: Brightens the dish with a fresh and tangy punch.
- Onion (diced): Brings sweetness and texture.
- Garlic clove (minced): Fresh garlic enhances the savory base.
- Red capsicum (bell pepper): Adds color and a sweet crunch.
- Long grain rice (uncooked): Fluffy and tender, absorbing all the great flavors.
- Chicken stock or broth: Provides a savory liquid foundation for the rice.
- Tomato passata: Gives a rich, tangy tomato base that binds everything.
- Frozen or canned corn kernels: Sweet bursts of texture throughout.
- Black beans (rinsed and drained): Adds creaminess and protein.
- Fresh lime: To squeeze over at the end for that final zesty lift.
- Coriander/cilantro: Fresh herbaceous notes to garnish and brighten.
- Jalapeño peppers (optional): For those who want an extra spicy touch.
How to Make One Pot Mexican Chicken and Rice Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 180°C (350°F) to get things warming up for the bake. This step sets the stage for perfectly cooked chicken and rice together in one pot.
Step 2: Mix the Mexican Spice Blend
Combine garlic powder, paprika, cumin, salt, cayenne pepper (if using), and black pepper in a small bowl. This vibrant spice mix is the secret behind the delicious flavor explosion you’re about to create!
Step 3: Rub the Chicken with Spice Paste
Take 1 1/2 tablespoons of your spice mix and mix it with olive oil and fresh lime juice to form a zesty paste. Toss your chicken thighs in this magic blend to coat them thoroughly, ensuring every bite will be flavorful.
Step 4: Marinate (Optional but Recommended)
If you have the time, let your chicken soak up those flavors for an hour or overnight. It makes the spices penetrate deeply, but if pressed for time, go ahead and move on—you’ll still get an amazing result.
Step 5: Sear the Chicken
Heat olive oil in a large deep skillet with a lid. Sear the chicken skin-side down for about 4 minutes until golden and slightly crispy, then flip and sear the other side for 1 1/2 minutes. The chicken won’t be fully cooked yet, but this creates a wonderful crust and locks in juiciness.
Step 6: Sauté Aromatics
Carefully remove the chicken and add onion, minced garlic, and diced red bell pepper to the same skillet. Sauté for 3 minutes until the onion softens and everything smells irresistible.
Step 7: Add Rice and Liquids
Stir in your uncooked rice to soak up the savory base, then add chicken stock, tomato passata, corn, black beans, and the remaining Mexican spice mix. Mix it all well so every grain is infused with flavor.
Step 8: Return Chicken to the Pan
Nestle your chicken thighs on top of the rice with the skin facing up, leaving most of the skin above the cooking liquid. This helps to keep the skin crispy as everything bakes.
Step 9: Bake Covered for 25 Minutes
Bring everything to a simmer on the stove, then cover the skillet with a lid or foil and move it to the oven. Baking covered allows the rice to steam and absorb all that incredible flavor.
Step 10: Bake Uncovered for 15 Minutes
Remove the cover and bake further to reduce excess liquid and gently crisp the top. The rice should be tender with just a few small puddles of liquid remaining.
Step 11: Let It Rest
Once out of the oven, let the dish rest uncovered for 10 minutes. This finishing step helps any lingering moisture evaporate and settles the flavors beautifully.
Step 12: Serve and Enjoy!
Squeeze fresh lime juice over the chicken and rice, fluff the rice gently, and garnish with fresh coriander, extra lime wedges, and jalapeño slices if you desire that extra kick. Your One Pot Mexican Chicken and Rice Recipe is ready to wow your taste buds!
How to Serve One Pot Mexican Chicken and Rice Recipe
Garnishes
Adding fresh coriander leaves and lime wedges brings brightness and a refreshing contrast to the spiced chicken and rich rice. Jalapeños let you customize the heat level, while a dollop of sour cream or creamy guacamole adds cooling richness that perfectly balances the dish.
Side Dishes
This recipe stands beautifully on its own but pairs wonderfully with simple sides like a crisp garden salad, crunchy tortilla chips, or Mexican street corn for a festive feast. Each side adds a different contrast that rounds out your plate.
Creative Ways to Present
For a more casual vibe, serve this dish family-style right from the skillet at the table. Or scoop individual portions into warm tortillas for hearty chicken and rice tacos. You can even layer leftovers in a casserole dish with cheese for a delicious baked Mexican rice casserole twist!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an even more satisfying meal the next day.
Freezing
This dish freezes well, too! Just cool completely, then pack into freezer-safe containers. It’ll keep for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of water or stock if the rice seems dry. This helps retain moisture so it tastes just like freshly made.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts are leaner and can dry out more easily. If using breasts, reduce baking time slightly and watch carefully to avoid overcooking.
Is it necessary to marinate the chicken?
Marinating enhances flavor, but it’s not mandatory. The chicken will still be delicious with the spice rub alone, especially after being cooked alongside the rice and sauce.
Can I make this recipe in a slow cooker?
While it’s designed for stovetop and oven cooking, you can adapt it for a slow cooker by searing the chicken first, then layering ingredients and cooking on low for 4-6 hours. Just keep rice quantities and liquid ratios in mind to avoid sogginess.
What can I substitute for black beans?
Red kidney beans or pinto beans work great as alternatives. They provide similar texture and earthiness, keeping the dish hearty and filling.
Is this recipe spicy?
The base recipe has a mild warmth from the cayenne pepper, which you can omit or reduce if you prefer mild flavors. Adding jalapeños as a garnish lets you control the heat exactly how you like it.
Final Thoughts
This One Pot Mexican Chicken and Rice Recipe is truly a weeknight game changer—flavorful, colorful, and satisfying without the fuss. Whether you’re cooking for family or friends, it brings everyone together around a warm, festive meal. Give it a try and watch it become one of your favorite go-to dinners in no time!
Print
One Pot Mexican Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
A flavorful and hearty One Pot Mexican Chicken and Rice recipe featuring tender marinated chicken thighs with a smoky, spicy Mexican spice blend, cooked together with rice, beans, corn, and tomato passata to create a comforting and easy-to-make meal perfect for family dinners.
Ingredients
Spices
- 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
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
Vegetables & Aromatics
- 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 frozen corn kernels (or canned, drained)
- 1 can (400g/16oz) black beans, drained and rinsed (substitute red kidney beans if preferred)
- 1 lime, plus extra for serving
- Coriander/cilantro, for garnish
- Sliced jalapeño peppers (optional)
Grains & Liquids
- 1 cup long grain rice, uncooked
- 1 cup low sodium chicken stock or vegetable stock
- 3/4 cup tomato passata (tomato puree)
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven to prepare for baking the chicken and rice.
- Make Mexican spice mix: In a small bowl, combine garlic powder, paprika, cumin powder, salt, cayenne pepper (if using), and black pepper to create a flavorful spice blend.
- Rub chicken: In a large bowl, mix 1 1/2 tablespoons of the Mexican spice mix with 1 tablespoon olive oil and 1 tablespoon lime juice to form a paste. Add the chicken thighs and toss thoroughly to coat them in the marinade.
- Marinate (optional): For best flavor, marinate the chicken for at least 1 hour or up to overnight in the refrigerator. If short on time, proceed immediately to cooking.
- Sear chicken: Heat the 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, then flip and sear the other side for 1 1/2 minutes; the chicken will still be raw inside. Remove chicken and set aside.
- Sauté aromatics: In the same skillet, discard excess burnt bits if necessary. Add diced onion, minced garlic, and sliced red capsicum and sauté over medium-high heat for about 3 minutes until the onion softens.
- Add rice & liquids: Stir in the uncooked rice, followed by chicken stock, tomato passata, corn kernels, black beans, and the remaining Mexican spice mix. Stir to combine everything evenly.
- Top with chicken: Arrange the chicken thighs on top of the rice mixture with the skin side facing up. The chicken should be partially submerged but most of the skin exposed above the liquid.
- Bake covered (25 minutes): Bring the mixture to a simmer on the stovetop, then cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes to allow the rice to absorb the flavors and partially cook the chicken.
- Bake uncovered (15 minutes): Remove the lid or foil and continue baking uncovered for an additional 15 minutes, allowing any remaining liquid to evaporate and the chicken skin to crisp slightly.
- Rest (10 minutes): Remove the skillet from the oven and let the dish rest uncovered for 10 minutes. This step helps any remaining moisture evaporate and finishes cooking the rice perfectly.
- Serve: Squeeze fresh lime juice over the chicken and rice. Remove chicken or push to the side, fluff the rice, and garnish with fresh coriander leaves, extra lime wedges, and sliced jalapeños, if desired. Accompany with sour cream, guacamole, or avocado sauce for extra creaminess.
Notes
- Note 1: Cayenne pepper is optional and can be adjusted based on your preferred spice level.
- Note 2: Bone-in, skin-on chicken thighs are recommended for juiciness and flavor.
- Note 3: Skin-on chicken crisps nicely during baking, adding texture.
- Note 4: Long grain rice works best to avoid sticky texture; rinse rice if desired.
- Note 5: Tomato passata can be substituted with tomato puree if passata is unavailable.
- Note 6: A large, deep skillet with a lid is preferred for stovetop searing and baking. If your skillet is not oven safe, transfer the rice and chicken to an ovenproof dish before baking.
