One-Pot Mexican Chicken and Rice: Easy Weeknight Dinner Recipe

This One-Pot Mexican Chicken And Rice recipe is a vibrant and flavorful dish that combines your favorite Mexican red rice with the sweetness of corn and black beans, all perfectly complemented by fajita-seasoned chicken. Imagine big, bold Mexican flavors, all cooked together in just one pot. It’s sheer perfection and incredibly convenient!

If you’re feeding a hungry family and are short on time, this recipe is a lifesaver. It yields a generous portion, serving as a complete meal in itself – no need for separate side dishes of starch and vegetables. Everything cooks together with the protein! Plus, the oven-baked finish is a game-changer. You can say goodbye to worrying about scorching the bottom of the pot or constant stirring to prevent boil-overs. This is truly a hands-off cooking method.

And let’s be honest, who can resist Mexican food? It’s a universal crowd-pleaser, and this dish is no exception. Get ready for juicy chicken and perfectly fluffy rice – no mushy rice here!

Marinating chicken with fajita spice mix for enhanced flavor.

Ingredients for Mexican Chicken and Rice

Here’s what you’ll need to create this delicious One-Pot Mexican Chicken and Rice:

Chicken thighs (bone-in, skin on): For the juiciest and most flavorful results, bone-in, skin-on chicken thighs are the way to go. They cook perfectly in the oven alongside the rice, infusing it with incredible chicken flavor as they bake. The skin crisps up beautifully, adding another layer of texture and taste.

Boneless thighs or breast option: If you prefer boneless chicken, keep in mind they cook faster. Instructions for adjusting cooking time are included in the recipe notes below.
Mexican Spice Blend for Chicken: The secret to the amazing Mexican flavor! (See spice mix recipe below).
Rice type: Long grain rice is the best choice for fluffy Mexican rice. Basmati rice will also work, offering a similar texture but with a hint of basmati aroma, which isn’t traditionally Mexican, but can be a pleasant twist for some! Medium grain rice will result in a slightly stickier texture, and short grain/sushi rice will be even stickier.

Rice to avoid: Avoid using risotto rice (Arborio), jasmine rice, brown rice, or faux rice like quinoa or cauliflower rice, as they are not suitable for this recipe.
Tomato passata (puree): Tomato passata is pureed and strained tomatoes, sometimes labeled “tomato puree” in the US. It’s becoming increasingly available in supermarkets. It provides a smooth texture and vibrant red color to the rice.

Substitute: You can substitute with canned crushed tomatoes, but the rice might not be as intensely red.
Onion and Garlic: These aromatics are essential for building a foundational flavor base for the dish.
Bell peppers (capsicum): Bell peppers add a fajita-inspired element to the dish. You can use any color you prefer – red, green, yellow, or orange – or mix them up. Feel free to substitute with other vegetables like zucchini or carrots if you like.
Frozen corn: Frozen corn kernels add pops of sweetness and vibrant color to the rice. Frozen is convenient as it’s often readily available, but canned corn (drained) works just as well. You could also use other diced vegetables as alternatives.
Black beans: Black beans are a classic in Mexican cuisine and add both flavor and protein to the dish, making it more substantial. Canned black beans (drained) are perfect for this recipe. You can substitute with other beans like red kidney beans if you prefer.
Chicken stock/broth: This is the cooking liquid for the rice, adding depth of flavor. Chicken stock is recommended, but vegetable stock works too. In a pinch, you can use water with stock powder, but avoid using just water as it will lack flavor.
Lime: Fresh lime juice is essential for a final burst of freshness and acidity to balance the richness of the dish.

Homemade Mexican Spice Mix

This simple homemade Mexican spice mix is what gives the chicken and rice its authentic flavor. It’s made with pantry staple spices: garlic powder, paprika, cumin, cayenne pepper (for a touch of heat – adjust to your preference), salt, and pepper.

Most of the spice mix is used to season the chicken, but a portion is reserved to flavor the rice, maximizing flavor with minimal effort!

How to Make One-Pot Mexican Chicken and Rice

This recipe is incredibly easy, broken down into three simple steps:

Marinate the chicken in the Mexican spice mix (optional but recommended).
Sear the chicken, then sauté the vegetables (onion, garlic, bell peppers).
Add the rice and remaining ingredients, then bake it all in the oven.

Dinner is served!

Step 1: Marinate the Chicken (Optional)

Marinating the chicken, even for just an hour, significantly enhances the flavor as the spices penetrate the meat. For the best flavor, marinate for 1 hour or even overnight. However, if you’re short on time, don’t worry! The dish is still incredibly delicious without marinating, as the chicken absorbs flavor while cooking with the rice.

Prepare the Mexican Spice Marinade: In a large bowl, combine the Mexican spice mix with olive oil and lime juice to create a paste.
Marinate Chicken: Add the chicken to the bowl and toss to coat it evenly with the spice paste. Marinate in the refrigerator for at least 1 hour, or up to overnight. If skipping marinating, simply proceed to the next step.

Testing the optimal marinating time and spice mix amount for Mexican chicken. 1.5 tablespoons of spice mix and 1 hour of marinating is the sweet spot!

Choosing the Right Cooking Pot

A 30cm / 12″ shallow casserole dutch oven (around 2.5 lt / 2.5 qts) is ideal for this recipe. Its shape is perfect for dishes like this and allows for easy stovetop searing and oven baking. A Dutch oven is a worthwhile kitchen investment as it’s durable and versatile.

However, any large oven-proof Dutch oven or deep skillet will work. If you don’t have a lid, simply cover the pot tightly with foil for the oven baking step. If you don’t have an oven-proof skillet, you can perform the stovetop steps in a regular frying pan and then transfer everything to a baking dish for the oven. Instructions for this alternative are included in the recipe notes.

Step 2: Searing and Sautéing

This recipe starts on the stovetop to sear the chicken and sauté the vegetables, building layers of flavor right from the start. Then, you add the rice and liquids, return the chicken to the pot, and transfer it to the oven for hands-off baking.

Sear the Chicken: Heat olive oil in your pot or skillet over medium-high heat. Sear the marinated chicken, skin-side down first, for about 4 minutes until golden brown. Then, sear the flesh side for 1-2 minutes. Searing creates beautiful color and flavor on the chicken skin, which baking alone won’t achieve. The chicken will still be raw inside at this stage.
Remove Chicken: Transfer the seared chicken to a plate and set aside.
Sauté Aromatics: In the same pot, reduce the heat to medium and sauté the onion, garlic, and bell peppers in the flavorful pan drippings. Cook for about 3 minutes until the onion softens and becomes fragrant, scraping up any browned bits from the bottom of the pan to deglaze and add depth of flavor to the rice.
Add Rice: Add the uncooked long grain rice to the pot and stir for about a minute to coat it with the flavorful vegetable mixture. This step is similar to making risotto, toasting the rice briefly enhances its texture.
Add Flavored Liquid and Add-ins: Pour in the chicken stock, tomato passata, and add the reserved Mexican spice mix, frozen corn, and black beans. Stir everything to combine well.

Step 3: Baking to Perfection

Arrange Chicken on Top: Place the seared chicken pieces on top of the rice mixture, skin-side up. The chicken will be partially submerged in the liquid, which is ideal as the submerged part will absorb flavor from the seasoned rice stock while the skin above the liquid will crisp up.
Bake Covered: Bring the mixture to a simmer on the stovetop, then cover the pot with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes.
Bake Uncovered: Remove the lid or foil and continue to bake for another 15 minutes, or until most of the liquid is absorbed by the rice and the rice is cooked through. A few small puddles of liquid remaining on the surface are fine, as they will be absorbed as the rice rests.
Rest: Remove the pot from the oven and let it rest, uncovered, for 10 minutes. This resting time is crucial for the rice to finish cooking and absorb any remaining liquid, resulting in perfectly fluffy rice, just like when you cook plain white rice.
Serve: After resting, squeeze fresh lime juice over the chicken and rice. Remove the chicken pieces or gently push them aside, then fluff the rice with a fork or spatula. Garnish with fresh cilantro/coriander and sliced jalapeños, if desired. Serve hot and enjoy! Sour cream, guacamole, or avocado sauce also make excellent accompaniments.

Serve directly from the cooking pot for a family-style meal. A shallow pot or casserole dish is perfect for tabletop serving.

Complete One-Pot Meal

This Mexican Chicken and Rice is a complete meal on its own, packed with protein, vegetables, and flavorful rice. However, if you want to add extra vegetable sides, explore a variety of side salad and vegetable recipes to complement this dish.

Enjoy this easy and flavorful One-Pot Mexican Chicken and Rice!

– Nagi x

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One Pot Mexican Chicken and Rice Recipe Card

Author: Nagi | RecipeTin Eats

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 55 minutes

Category: Dinner, One Pot, Rice

Cuisine: Mexican

Rating: 4.94 from 134 votes

Servings: 5

Print Recipe

Description: Flavorful Mexican chicken and rice cooked in one pot! Chicken seared with fajita spices, then baked with seasoned Mexican red rice, corn and black beans. An easy oven-baked recipe that’s perfect for busy weeknights.

Ingredients

Mexican Spice Mix:

2 tsp garlic powder (or 2 cloves garlic, minced)
2 tsp paprika
2 tsp cumin powder
1 ¾ tsp salt
½ tsp cayenne pepper (optional, see notes)
Black pepper to taste

Chicken:

5 chicken thighs, bone-in, skin on (see notes)
2 tbsp olive oil
1 tbsp lime juice

Rice:

1 small onion, diced (or ½ large)
1 clove garlic, minced
1 red bell pepper (capsicum), diced or sliced
1 cup long grain rice, uncooked (see notes)
1 cup chicken stock/broth, low sodium (or vegetable stock)
¾ cup tomato passata (US: tomato puree) (see notes)
1 cup frozen corn kernels (or canned, drained)
1 can (400g/16oz) black beans, drained and rinsed (sub red kidney beans)

Garnish:

1 lime, cut into wedges, plus extra to serve
Fresh coriander/cilantro, chopped
Sliced jalapeño peppers (optional)

Instructions

Preheat oven to 350°F (180°C, 160°C fan-forced).
Make Mexican Spice Mix: In a small bowl, combine all spice mix ingredients.
Season Chicken: In a large bowl, mix 1 ½ tablespoons of Mexican Spice Mix with 1 tablespoon olive oil and lime juice to form a paste. Add chicken and toss to coat. Reserve remaining spice mix for rice.
Marinate Chicken (Optional): Marinate chicken for 1 hour in the refrigerator, or proceed immediately if short on time.
Sear Chicken: Heat remaining 1 tbsp olive oil in a large, deep oven-proof skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 4 minutes until golden, then flesh-side for 1 ½ minutes. Remove to a plate.
Sauté Aromatics: If there are burnt spices in the pot, scrape some out. In the same skillet over medium-high heat, sauté onion, garlic, and bell pepper for 3 minutes until softened.
Add Rice & Liquid: Add rice to the skillet and stir. Pour in chicken stock, tomato passata, corn, beans, and remaining Mexican Spice Mix. Stir to combine.
Top with Chicken: Place chicken on top of rice mixture, skin-side up, partially submerged in liquid.
Bake Covered: Bring to a simmer, then cover skillet with lid or foil. Bake for 25 minutes.
Bake Uncovered: Remove lid/foil and bake for another 15 minutes, until rice is cooked and liquid mostly absorbed.
Rest: Remove from oven and let rest uncovered for 10 minutes.
Serve: Squeeze lime juice over chicken and rice. Fluff rice, garnish with cilantro and jalapeños if desired. Serve hot with lime wedges.

Recipe Notes

Spiciness: Adjust cayenne pepper to your spice preference. Omit for a mild dish.
Chicken: Bone-in, skin-on thighs are recommended for juiciness and flavor. Drumsticks also work well. Boneless thighs or breasts can be used, see note 3.
Boneless, Skinless Chicken: Sear chicken until mostly cooked through, then place on top of rice when removing lid in step 10. Bake for the final 15 minutes to cook through.
Rice: Long grain rice is best. Basmati or medium grain rice can be substituted. Avoid short grain, risotto, or jasmine rice.
Tomato Passata: Pureed, strained tomatoes. Substitute with crushed tomatoes for a less red color.
Cooking Vessel: A 30cm/12″ shallow casserole pan or oven-proof skillet with lid is ideal. Use foil if no lid. For a baking dish, transfer stovetop ingredients to a baking dish after simmering in step 9.
Storage: Leftover rice keeps for 2 days, cooked chicken for 3-4 days.
Nutrition: Per serving, see nutrition information below.

Nutrition Information:

Keywords: mexican chicken and rice

Did you make this recipe? Share your creations on Instagram and tag @recipe_tin!

Originally published in 2016, updated with a recipe video and Dozer the dog!

More One Pot Chicken and Rice Recipes

If you love the convenience of one-pot chicken and rice dishes, here are some other delicious recipes to try:

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One Pot Greek Chicken and Lemon Rice – best chicken and rice ever!

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Life of Dozer

Dozer’s Hunter Valley Adventure:

Last weekend, Dozer and I ventured to the Hunter Valley wine region, staying in dog-friendly cabins at Tonic Hotel. Early morning kangaroo sightings turned our sleep-in plans into an enthusiastic barking session (see below!). Vineyard strolls were also off the agenda after warnings about kangaroos fighting dogs (seriously!) and watching a YouTube video proving their dominance. Dozer versus a kangaroo? No contest, and we both know it!

* Hunter Valley is a renowned wine region, about a 2-hour drive from Sydney.