One-Pot Mexican Chicken and Rice Recipe

If you’re craving a vibrant, full-flavored dinner that comes together in just one pot, you absolutely need to try this One-Pot Mexican Chicken and Rice Recipe. I love this meal because it’s packed with bold spices, juicy chicken, and tender, aromatic rice—all baked to perfection without a mountain of dishes to clean afterward. Whether it’s a busy weeknight or you want something cozy for the family, you’ll find that this recipe hits all the right notes.

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Ingredients You’ll Need

The magic of this One-Pot Mexican Chicken and Rice Recipe is really in the combination of spices, fresh aromatics, and hearty ingredients that complement each other perfectly. Here are a few key things to note when sourcing these ingredients to get the best results.

• Garlic powder and fresh garlic: Fresh is perfect for sautéing, but garlic powder in the spice mix adds beautiful depth.
• Paprika and cumin: These two are your flavor superheroes, giving the dish smoky warmth and earthiness.
• Cayenne pepper: Optional but recommended if you like a bit of heat; you can always dial it back.
• Chicken thighs, bone-in and skin-on: These pieces stay juicier than breasts and get that beautiful crispy skin on searing.
• Olive oil and lime juice: The olive oil helps with searing and flavor distribution, lime juice brightens everything up.
• Onion and red capsicum (bell pepper): Essential aromatics that add sweetness and color to the dish.
• Long grain rice: Perfect for baking without turning mushy; it retains texture well after cooking in the oven.
• Chicken stock/broth: Use low sodium to manage the salt, which also enhances the rice flavor as it cooks.
• Tomato passata (tomato puree): Adds a rich tomato base without chunks, keeping the texture smooth.
• Frozen corn and canned black beans: A perfect balance of sweetness and earthiness adding extra substance to this hearty meal.
• Lime and fresh coriander/cilantro: A burst of freshness right at the end that brings everything to life.
• Sliced jalapeños (optional): For those who want to kick it up a notch.

Variations

Like with most recipes, I love making this One-Pot Mexican Chicken and Rice Recipe my own depending on what’s in the fridge or my mood. Don’t hesitate to get creative or adjust it for dietary needs—you’ll likely find a version that suits you perfectly.

• Using Chicken Breasts: I’ve swapped thighs for breasts when I wanted leaner meat, just be sure to reduce baking time so they don’t dry out.
• Vegetarian Version: Skip the chicken and double the beans and veggies—maybe add some diced zucchini or mushrooms for extra texture.
• Spice Level: Feel free to add more cayenne or include diced jalapeños during cooking if you love heat like I do.
• Rice Alternatives: I’ve tried brown rice too, but it requires longer cooking and more liquid—stick with long grain rice for the easiest results.

How to Make One-Pot Mexican Chicken and Rice Recipe

Step 1: Make the Mexican Spice Mix and Rub on Chicken

This is where the flavor journey begins. Mix garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a small bowl. I like to reserve about half the mixture for the rice. Then stir 1 tablespoon of olive oil and a splash of lime juice into the other half to turn it into a vibrant paste. Toss your chicken thighs in this paste so every bit is coated. If you have time, marinate for an hour or even overnight—this step really boosts flavor, but no worries if you need to skip it.

Step 2: Sear the Chicken for Crispy, Juicy Results

Use a large deep skillet with a lid if you have one, and heat the remaining olive oil over medium-high heat. Place the chicken skin-side down and let it sear for about 4 minutes until golden and crispy. Flip and sear the flesh side for another 1 1/2 minutes — it doesn’t need to be cooked through at this point. I learned the hard way that skipping this sear can make the chicken dry and pale, so don’t rush this part. Then remove the chicken to a plate.

Step 3: Sauté Aromatics and Build the Base

In the same skillet, you’ll stir-fry diced onion, minced garlic, and red capsicum until softened—this takes about 3 minutes. This step wakes up the spices left behind and infuses the rice with flavor. If you notice any burnt bits, you can gently scrape some off so the flavors stay fresh, but leave the good bits for depth.

Step 4: Add Rice, Liquids, and Remaining Spices

Once the veggies are tender, stir in the uncooked long grain rice. Then pour in the chicken stock, tomato passata, frozen corn, black beans, and the leftover spice mix. Give everything a good stir to combine — this is your one-pot fiesta before it hits the oven!

Step 5: Nestle Chicken on Top and Bake

Place the seared chicken thighs on top of the rice mixture, skin side up. The chicken should be partially submerged but with most skin exposed—this helps it crisp up and keeps the rice moist without overcooking the bird. Bring the skillet to a simmer on the stove, then cover it with a lid or foil and transfer to a 180°C/350°F oven. Bake covered for 25 minutes, then remove the lid and bake for another 15 minutes until most of the liquid evaporates. The oven finish means you don’t have to worry about burning the bottom!

Step 6: Rest, Garnish, and Serve

When it’s done baking, let the dish rest uncovered for 10 minutes so any leftover liquid evaporates and the flavors meld beautifully. Squeeze fresh lime juice all over, fluff the rice gently with a fork, and garnish with chopped coriander and extra lime wedges. If you like things spicy, jalapeño slices add a nice kick. I usually serve this with a dollop of sour cream or creamy guacamole to round out the meal.

How to Serve One-Pot Mexican Chicken and Rice Recipe

Garnishes

I’m all about simplicity when it comes to garnishing this recipe. Fresh coriander/cilantro and lime wedges bring a pop of freshness that complements the rich spices perfectly. I often add sliced jalapeños for a spicy zing, plus a generous dollop of sour cream or creamy guacamole to mellow the heat and add a silky texture. These little extras really make the dish come alive on the plate.

Side Dishes

This One-Pot Mexican Chicken and Rice is a well-rounded meal on its own, but pairing it with a crisp green salad or some warm, buttery tortillas can take it to the next level. I especially love serving it with a side of charred corn salsa or roasted veggies to add variety and color to the table.

Creative Ways to Present

When I’ve had friends over, I sometimes serve this dish family-style right from the skillet, letting everyone help themselves—that rustic vibe always sparks great conversations. For a festive touch, I’ll decorate the platter with lime wedges, extra cilantro, and small bowls of jalapeños and guacamole on the side. It makes the meal feel special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually let the leftovers cool to room temperature before transferring them to an airtight container. Stored in the fridge, they keep well for up to 3 days. The spices deepen over time, making leftovers taste even better in my experience. Just give it a good stir before reheating.

Freezing

This recipe freezes beautifully. After cooling, portion the chicken and rice into freezer-safe containers or bags. I’ve had success freezing for up to 2 months without sacrificing flavor or texture. Just thaw overnight in the fridge before reheating for the best results.

Reheating

To reheat, I prefer using a skillet on low heat with a splash of water or broth to keep the rice from drying out. Cover the pan with a lid to warm through evenly. Microwave works fine too—just cover it loosely to trap steam and heat in bursts, stirring occasionally. Avoid overheating, which can dry out the chicken.

FAQs

Final Thoughts

This One-Pot Mexican Chicken and Rice Recipe holds a special place in my kitchen because it’s one of those rare dishes where you get incredible flavor, satisfying textures, and minimal cleanup—all in under an hour. Every time I serve it, my family goes crazy for that smoky, savory chicken paired with the vibrant, juicy rice. Seriously, give this recipe a go—you might just find your new go-to weeknight dinner that feels like a fiesta in every bite.

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