Description
This One Pot Mexican Chicken and Rice recipe combines juicy, spice-rubbed chicken thighs with flavorful seasoned rice cooked together in a single skillet. Infused with a homemade Mexican spice mix, vegetables, and hearty beans, this comforting dish is baked until tender and garnished with fresh lime, cilantro, and jalapeños for a vibrant finish. Perfect for an easy weeknight meal with minimal cleanup.
Ingredients
Scale
Mexican Spice Mix
- 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
- 1 tbsp lime juice
Rice and Vegetables
- 1 small onion, peeled and diced (or 1/2 large)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium (or vegetable stock)
- 3/4 cup tomato passata (US: tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can (400g/16oz) black beans, drained and rinsed (substitute red kidney beans if preferred)
Garnish
- 1 lime, plus extra to serve
- Coriander/cilantro leaves
- Sliced jalapeño peppers (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160° fan). This will ensure a steady baking temperature for cooking the chicken and rice evenly.
- Make Mexican Spice Mix: Combine garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper in a small bowl. Set aside, reserving part for both the chicken and rice seasoning.
- Rub Chicken: In a large bowl, mix 1 1/2 tablespoons of the Mexican spice mix with 1 tablespoon olive oil and lime juice to form a paste. Add the chicken thighs and toss to coat thoroughly with the mixture.
- Marinate (Optional): For enhanced flavor, marinate the chicken for 1 hour or up to overnight in the refrigerator. If short on time, proceed immediately to the next step.
- Sear Chicken: Heat remaining 1 tablespoon olive oil in a large deep skillet with a lid over medium-high heat. Place chicken skin side down and sear for 4 minutes until lightly golden, then flip and sear the other side for 1 1/2 minutes. Remove chicken from skillet and set aside.
- Sauté Aromatics: If spices are burnt on the skillet bottom, scrape and discard excess. In the same skillet, add diced onion, minced garlic, and diced red capsicum. Sauté for about 3 minutes until onion softens and vegetables release aroma.
- Add Rice and Liquids: Stir in the uncooked rice. Add chicken stock, tomato passata, corn kernels, black beans, and the remaining Mexican spice mix. Stir everything to combine evenly.
- Top with Chicken: Arrange the seared chicken thighs skin side up on top of the rice mixture. The chicken will sit partially in the liquid but keep most of the skin above to crisp slightly.
- Bake Covered (25 min): Bring the mixture to a simmer on the stovetop, then cover the skillet with the lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes to allow the rice to cook through and chicken to tenderize.
- Bake Uncovered (15 min): Remove the lid/foil and continue baking uncovered for another 15 minutes. This helps evaporate excess liquid and further cooks the chicken skin to a slight crisp.
- Rest: Remove skillet from oven and let it rest uncovered for 10 minutes. This resting time allows remaining liquid to absorb or evaporate and flavors to settle.
- Serve: Squeeze fresh lime juice over the chicken and rice. Either remove the chicken or push it aside and fluff the rice gently. Garnish with fresh coriander/cilantro leaves, extra lime wedges, and sliced jalapeño if desired. Optionally serve with sour cream, guacamole, or avocado sauce for added creaminess.
Notes
- Using bone-in, skin-on chicken thighs gives the best flavor and moisture retention.
- Marinating the chicken enhances flavor but can be skipped if short on time.
- The dish is baked in a large deep skillet with a lid; if unavailable, use a baking dish and cover tightly with foil.
- If fresh jalapeños are unavailable or unwanted, omit garnish or substitute with mild chili slices.
- You can substitute black beans with red kidney beans if preferred.
- Ensure most chicken skin remains above the liquid during baking for better texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 105 mg
