Mexican Chicken and Rice is a flavorful one-pot dish featuring tender, seasoned chicken, fluffy rice, and a blend of bold spices, tomatoes, and peppers. This easy meal is perfect for busy weeknights and delivers the classic flavors of Mexican cuisine in under an hour!
Why You’ll Love This Recipe
- One-pot meal – Fewer dishes and easy cleanup.
- Bold, authentic flavors – A perfect mix of spices, chicken, and veggies.
- Great for meal prep – Reheats well and tastes even better the next day.
- Customizable – Add beans, corn, or cheese for extra texture and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts or thighs, boneless and skinless
- Long-grain rice (white or brown)
- Onion, chopped
- Bell peppers, diced (red, green, or yellow)
- Garlic, minced
- Diced tomatoes (canned or fresh)
- Chicken broth
- Black beans (optional)
- Corn (optional)
- Olive oil
- Lime juice
- Fresh cilantro (for garnish)
Spices:
- Chili powder
- Cumin
- Paprika
- Oregano
- Salt and pepper
Directions
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, chili powder, cumin, paprika, and oregano. Sear on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.
- Sauté the vegetables: In the same pan, add onion, bell peppers, and garlic. Cook until softened.
- Add rice and liquid: Stir in the uncooked rice, diced tomatoes, and chicken broth. Bring to a simmer.
- Cook the chicken and rice: Return the chicken to the pan, cover, and let simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Finish and serve: Remove from heat, drizzle with lime juice, and garnish with fresh cilantro. Serve warm!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Cheesy version – Sprinkle shredded cheese on top before serving.
- Spicy twist – Add jalapeños or a dash of hot sauce.
- Vegetarian option – Replace chicken with mushrooms or extra beans.
- Low-carb version – Use cauliflower rice instead of regular rice.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a pan with a splash of broth, or microwave until heated through.
- Freezing: Freeze for up to 3 months. Thaw overnight before reheating.
FAQs
What’s the best rice to use?
Long-grain white rice works best, but you can use brown rice (increase cooking time).
Can I use pre-cooked chicken?
Yes! Add shredded rotisserie chicken in the last 5 minutes of cooking.
How do I prevent mushy rice?
Use the correct broth-to-rice ratio and avoid stirring too much while simmering.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours, adding the rice in the last hour.
What toppings go well with this dish?
Avocado, sour cream, shredded cheese, or extra lime juice make great toppings.
Can I use frozen chicken?
Thaw it first for even cooking, or use pre-cooked shredded chicken.
Is this dish spicy?
It’s mild as written, but you can add spice with cayenne or extra chili powder.
Can I use water instead of broth?
Yes, but broth adds more flavor.
Can I make this dish dairy-free?
Yes! Just skip cheese and sour cream toppings.
What can I serve with Mexican Chicken and Rice?
It pairs well with tortilla chips, a side salad, or warm tortillas.
Conclusion
Mexican Chicken and Rice is a simple, flavorful, and satisfying one-pot meal that’s perfect for any night of the week. With bold spices, juicy chicken, and tender rice, this dish is sure to become a family favorite. Try it today and enjoy a taste of Mexico at home!
Print
Mexican Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Description
This Mexican Chicken and Rice is a one-pan meal packed with juicy chicken, perfectly seasoned rice, and bold spices. It’s a simple, delicious dinner that’s ready in just 30 minutes!
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Rice:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (or jasmine rice)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 3/4 cups chicken broth
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
For Serving (Optional):
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Sliced jalapeños
Instructions
- Season the chicken: In a bowl, toss the chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Sauté the aromatics: In the same skillet, heat 1 tablespoon olive oil. Add diced onion and bell pepper, cooking for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Toast the rice: Add rice, smoked paprika, cumin, oregano, and salt. Stir well and cook for 1 minute to toast the rice.
- Simmer: Pour in diced tomatoes (with juice) and chicken broth. Stir well and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
- Finish the dish: Stir in the cooked chicken, frozen corn, and black beans. Cover and cook for another 5 minutes, until everything is heated through.
- Serve: Fluff the rice with a fork and top with shredded cheese, cilantro, and a squeeze of lime. Enjoy!
Notes
- Spicy version: Add diced jalapeños or extra chili powder for heat.
- Make it creamy: Stir in ½ cup sour cream or a splash of heavy cream before serving.
- Storage: Store leftovers in an airtight container for up to 4 days.