This Mexican Chicken and Rice is a comforting one-pan meal with warm spices and juicy chicken. It’s vibrant, deeply satisfying, and perfect for busy weeknights. The rice soaks up all the delicious juices for a flavorful, complete dinner.
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Why You’ll Love This Mexican Chicken and Rice
- One-pan wonder: Protein, veg, and carbs cook together for maximum flavor and minimal cleanup.
- Deep, complex flavor: Warm spices like cumin and chili powder create a rich, savory base.
- Versatile & forgiving: Easy to customize with different veggies, beans, or corn.
- Amazing leftovers: Flavors meld overnight, making lunch the next day even better.
Ingredients & Tools
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup long-grain white rice, rinsed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 ½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Tools: A large, oven-safe skillet with a lid (or a Dutch oven), a sharp knife, and a cutting board.
Notes: Chicken thighs stay juicier than breasts. Rinsing the rice prevents gumminess.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 48 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Freeze in sealed container up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in skillet with splash of broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- A simple avocado salad — The cool, creamy fat from the avocado provides a lovely, fresh contrast to the warm, spiced rice and chicken.
- Warm corn tortillas or tortilla chips — Perfect for scooping up every last bit from your plate, adding a delightful crunchy texture.
- Charred street corn (Esquites) — The tangy, cheesy flavor of Mexican street corn salad complements the savory notes in the main dish beautifully.
Drinks
- A classic lime margarita (or mocktail) — The sharp citrus cuts through the richness of the dish and cleanses the palate between bites.
- An ice-cold Mexican lager — The light, crisp beer is a classic pairing that doesn’t overpower the spices but instead refreshes.
- Hibiscus iced tea (Agua de Jamaica) — Its tart and slightly floral notes offer a sweet and refreshing counterpoint that’s completely non-alcoholic.
Something Sweet
- Churros with a dark chocolate dipping sauce — The cinnamon-sugar coating is a warm, sweet echo of the spices in your main course.
- Mango sorbet — A light, fruity, and cold dessert that feels incredibly refreshing after a savory and satisfying meal.
- Flan — The rich, creamy caramel custard is a traditional finish that feels indulgent and special.
Before You Start: Tips & Ingredient Notes
- Rinse that rice! I know I already mentioned it, but it’s worth repeating. Giving your rice a good rinse in a fine-mesh sieve until the water runs clear is the single best way to ensure fluffy, separate grains instead of a sticky clump.
- Why chicken thighs over breasts? Thighs have more fat, which means they’re far more forgiving. They won’t dry out during the simmering process, ensuring every bite of chicken is moist and flavorful.
- Don’t be shy with the seasoning. This is not a “spicy” dish by default, but a deeply savory one. Taste your broth before adding the rice—it should be well-seasoned, as the rice will absorb a lot of that salt and flavor.
- The power of tomato paste. Let it cook for a minute with the spices and onions. This little step, called “cooking out” the paste, deepens its flavor and removes any tinny taste, giving the whole dish a richer base.
How to Make Mexican Chicken and Rice
Step 1: Pat your chicken thighs dry with a paper towel and cut them into roughly 1-inch chunks. Season them generously with salt and pepper. This initial seasoning is crucial for building flavor from the inside out. Place your large skillet over medium-high heat and add the olive oil.
Step 2: Once the oil is shimmering, add the chicken in a single layer. You’re not looking to cook it through completely here—just get a nice golden-brown sear on the outside. This should take about 2-3 minutes per side. Don’t crowd the pan, or the chicken will steam instead of sear. Remove the chicken to a clean plate; it will finish cooking later.
Step 3: To the same skillet, add your diced onion and bell pepper. You’ll notice all those delicious browned bits from the chicken at the bottom of the pan—that’s pure flavor! Sauté the vegetables for about 5-6 minutes, until they’ve softened and the onion becomes translucent. Now add the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic.
Step 4: Push the vegetables to one side and add the tomato paste to the cleared space. Let it cook for about 30 seconds to a minute, stirring it in that spot. This caramelizes it slightly. Now, sprinkle all your spices—the cumin, chili powder, smoked paprika, and oregano—over everything. Stir to combine and cook for another minute until the whole kitchen smells incredible.
Step 5: Add the rinsed rice to the skillet. Stir it constantly for about a minute, toasting the grains in the spiced oil. You’ll see the edges of the rice turn ever so slightly translucent. This step helps the rice stay separate and absorb liquid more effectively later on.
Step 6: Pour in the chicken broth and the entire can of diced tomatoes with their juices. Give everything a really good stir, scraping up any stubborn browned bits from the bottom of the pan. This is called deglazing, and it’s where a ton of flavor lives. Return the seared chicken and any accumulated juices back to the skillet, nestling it into the rice mixture.
Step 7: Bring the liquid to a lively simmer. Once it’s bubbling, immediately reduce the heat to the lowest possible setting, cover the skillet tightly with a lid, and let it cook undisturbed for 20 minutes. No peeking! This is essential for the steam to properly cook the rice.
Step 8: After 20 minutes, turn off the heat but leave the lid on. Let the skillet sit, covered, for another 10 minutes. This resting period is non-negotiable—it allows the rice to steam to perfect tenderness and absorb any remaining liquid without burning.
Mexican Chicken And Rice
Make this easy one-pan Mexican Chicken and Rice for a flavorful weeknight dinner. Get the simple recipe for a complete meal with minimal cleanup!
Ingredients
For the main ingredients
-
1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
-
1 cup long-grain white rice (rinsed)
-
1 medium yellow onion (diced)
-
1 red bell pepper (diced)
-
3 cloves garlic (minced)
-
1 ½ cups chicken broth
-
1 can diced tomatoes (14.5 oz, undrained)
-
2 tbsp tomato paste
-
1 tbsp olive oil
-
1 ½ tsp ground cumin
-
1 tsp chili powder
-
½ tsp smoked paprika
-
½ tsp dried oregano
-
Salt and black pepper (to taste)
-
¼ cup fresh cilantro (chopped, for garnish)
-
1 lime (cut into wedges, for serving)
Instructions
-
Pat your chicken thighs dry with a paper towel and cut them into roughly 1-inch chunks. Season them generously with salt and pepper. This initial seasoning is crucial for building flavor from the inside out. Place your large skillet over medium-high heat and add the olive oil.01
-
Once the oil is shimmering, add the chicken in a single layer. You’re not looking to cook it through completely here—just get a nice golden-brown sear on the outside. This should take about 2-3 minutes per side. Don’t crowd the pan, or the chicken will steam instead of sear. Remove the chicken to a clean plate; it will finish cooking later.02
-
To the same skillet, add your diced onion and bell pepper. You’ll notice all those delicious browned bits from the chicken at the bottom of the pan—that’s pure flavor! Sauté the vegetables for about 5-6 minutes, until they’ve softened and the onion becomes translucent. Now add the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic.03
-
Push the vegetables to one side and add the tomato paste to the cleared space. Let it cook for about 30 seconds to a minute, stirring it in that spot. This caramelizes it slightly. Now, sprinkle all your spices—the cumin, chili powder, smoked paprika, and oregano—over everything. Stir to combine and cook for another minute until the whole kitchen smells incredible.04
-
Add the rinsed rice to the skillet. Stir it constantly for about a minute, toasting the grains in the spiced oil. You’ll see the edges of the rice turn ever so slightly translucent. This step helps the rice stay separate and absorb liquid more effectively later on.05
-
Pour in the chicken broth and the entire can of diced tomatoes with their juices. Give everything a really good stir, scraping up any stubborn browned bits from the bottom of the pan. This is called deglazing, and it’s where a ton of flavor lives. Return the seared chicken and any accumulated juices back to the skillet, nestling it into the rice mixture.06
-
Bring the liquid to a lively simmer. Once it’s bubbling, immediately reduce the heat to the lowest possible setting, cover the skillet tightly with a lid, and let it cook undisturbed for 20 minutes. No peeking! This is essential for the steam to properly cook the rice.07
-
After 20 minutes, turn off the heat but leave the lid on. Let the skillet sit, covered, for another 10 minutes. This resting period is non-negotiable—it allows the rice to steam to perfect tenderness and absorb any remaining liquid without burning.08
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