One Pot Mexican Chicken and Rice Recipe

I absolutely love sharing this One Pot Mexican Chicken and Rice Recipe because it’s the perfect mix of comfort and bold flavors that come together effortlessly. When I first tried this dish, I was blown away by how everything cooked in one pan — it saved me a ton of cleanup and still packed a punch of delicious Mexican-inspired goodness.

This recipe works brilliantly for busy weeknights or casual weekend dinners when you want something filling but fuss-free. Plus, you’ll find that the chicken turns juicy with a beautifully crisp skin, and the rice soaks up all those wonderful spices and tomato richness. Trust me, you’ll want to make this your go-to easy dinner!

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Ingredients You’ll Need

The magic of this One Pot Mexican Chicken and Rice Recipe comes down to a few simple, fresh ingredients that complement one another beautifully. I recommend using fresh spices where you can for that extra punch and quality chicken thighs for juiciness.

• Garlic powder (or fresh garlic cloves): Adds that warm, pungent flavor that’s key for Mexican dishes.
• Paprika: Use smoked paprika if you want a subtle smoky depth.
• Cumin powder: The earthy backbone of these Mexican spices, don’t skip it!
• Salt: Essential to bring all the flavors together.
• Cayenne pepper (optional): A little kick goes a long way for those who love heat.
• Black pepper: Freshly ground is best to brighten flavors.
• Chicken thighs, bone-in and skin-on: This cut stays juicy and crispy, perfect for this recipe.
• Olive oil: For searing and marinating — extra virgin works great here.
• Lime juice: Adds zing and balances the savory spices beautifully.
• Onion: Diced small to soften and bring sweetness.
• Garlic clove (minced): Fresh garlic adds that punch to the sauté.
• Red capsicum (bell pepper): I love the color and subtle sweetness it adds.
• Long grain rice: Absorbs all the flavors without getting mushy.
• Chicken stock or broth (low sodium): Keeps the dish flavorful and moist without overwhelming saltiness.
• Tomato passata (tomato puree): Adds tang and richness to the rice.
• Frozen or canned corn kernels: Adds a touch of sweetness and texture contrast.
• Black beans (or red kidney beans): Adds protein, fiber, and a lovely creamy bite.

Variations

One of the reasons this One Pot Mexican Chicken and Rice Recipe has stayed in my rotation is how easy it is to tweak based on what you like or have on hand. Don’t hesitate to personalize it — that’s what I do when I want to keep things exciting!

• Add extra veggies: I often toss in diced zucchini or chopped spinach for more color and nutrients.
• Use chicken breasts: If you prefer leaner meat, boneless breasts work fine—just watch the cooking time so they don’t dry out.
• Spice it up: If you love heat, double the cayenne or add chipotle powder for smoky spice.
• Make it vegetarian: Skip the chicken and increase beans and veggies, then use vegetable broth instead.
• Swap rice types: I’ve tried brown rice here, but it needs more liquid and longer cooking — just keep those adjustments in mind.

How to Make One Pot Mexican Chicken and Rice Recipe

Step 1: Mix Your Mexican Spice Rub

Start by combining garlic powder, paprika, cumin, salt, cayenne pepper (if using), and black pepper in a small bowl. This spice blend is what gives your chicken and rice that classic Mexican flair. I like to mix it in advance so the flavors have a moment to mingle.

Step 2: Marinate and Sear the Chicken

Rub 1 1/2 tablespoons of the spice mix with olive oil and lime juice to form a paste, then toss your chicken thighs in this mixture. If you can, marinate for an hour or overnight—it really deepens the flavor and makes the chicken tender. When you’re ready, heat olive oil in a large deep skillet over medium-high heat and sear the chicken skin-side down for about 4 minutes until golden and crisp. Flip and sear the other side for 1 1/2 minutes just to color it. Don’t worry if the chicken isn’t cooked through here; the oven will finish the job.

Step 3: Sauté Aromatics and Prepare Your Base

Remove the chicken onto a plate, then in the same skillet, toss in diced onion, minced garlic, and chopped red capsicum. Sauté for about 3 minutes until the onion softens. If you notice any dark burnt spots from the spices stuck to the pan, scrape them off gently so they don’t give a bitter taste.

Step 4: Add Rice, Liquids, and Beans

Stir the uncooked rice into the sautéed aromatics, letting it toast slightly—this helps with fluffy texture later. Then pour in chicken stock, tomato passata, corn, beans, and the remaining Mexican Spice Mix. Give everything a good stir to distribute the flavors evenly before adding the chicken back on top skin-side up. The chicken should rest partially submerged but mostly above the liquid to keep the skin crispy.

Step 5: Oven Time — Bake Covered Then Uncovered

Bring the skillet to a simmer on your stovetop, then cover it with a lid or foil and transfer to a 350°F (180°C) oven. Bake covered for 25 minutes to let the rice absorb the juices and the chicken finish cooking. Then uncover and bake for another 15 minutes—this step helps any leftover liquid evaporate, and crisps the chicken skin further.

Step 6: Let It Rest and Serve

Remove from the oven and let your dish rest uncovered for 10 minutes. This pause lets the rice firm up a bit as steam escapes, so it won’t be too moist when you serve. Right before plating, squeeze fresh lime juice over everything, fluff the rice gently, and sprinkle with fresh cilantro and jalapeños if you like a little extra heat.

How to Serve One Pot Mexican Chicken and Rice Recipe

Garnishes

I love finishing this dish with a handful of fresh cilantro—its bright flavor cuts through the richness perfectly. A squeeze of lime right before serving adds that refreshing tang I crave. If you like a kick, sliced jalapeños are my go-to, but sour cream or creamy avocado sauce also balance the dish beautifully.

Side Dishes

Since this is a one-pot meal packed with veggies, beans, and protein, I often keep sides light. A simple green salad with a citrus vinaigrette or some charred corn on the cob makes wonderful companions. For a heartier meal, black beans refried or quick guacamole on the side work like a charm.

Creative Ways to Present

For special dinners, I like to serve the chicken thighs whole on a big platter with the rice piled high around them, letting everyone help themselves. You could also fill warm tortillas with the chicken and rice for DIY tacos that get everyone at the table involved. Adding colorful bowls of garnishes like diced onions, cilantro, lime wedges, and jalapeños makes the meal feel festive and interactive.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I find that the rice might thicken as it cools, so storing with a little extra chicken stock helps maintain moisture on reheating.

Freezing

I’ve frozen this dish successfully by separating the chicken thighs and rice in freezer-safe containers. Before freezing, let everything cool completely. It reheats nicely without losing much flavor or texture — just be sure to thaw overnight in the fridge for best results.

Reheating

To reheat, I prefer microwaving with a splash of water or broth to keep the rice fluffy. Alternatively, warming gently on the stovetop in a covered skillet works great to revive the chicken skin a bit and reheat evenly.

FAQs

Final Thoughts

This One Pot Mexican Chicken and Rice Recipe is truly one of my favorites to whip up when I want a flavorful dinner without fuss. It’s approachable, flexible, and just so satisfying — the kind of meal that feels like a warm hug after a busy day. I hope you enjoy making it as much as my family does, and remember, the best part is making it your own with the variations and garnishes you love. Give it a try, and soon enough it might just become a staple in your kitchen too!

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