Name: One Pan Mexican Chicken and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican-Inspired
Ingredients: 6 bone-in, skin-on chicken thighs (or boneless if preferred); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon black pepper; 1 small onion, chopped; 1 red bell pepper, chopped; 1 teaspoon minced garlic; 1 cup long grain rice (uncooked); 1 ½ cups chicken broth; 1 (14.5 oz) can diced tomatoes (with juice); ½ cup frozen corn (optional); ½ cup black beans, rinsed and drained (optional); Juice of ½ lime; Chopped fresh cilantro, for garnish

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One Pan Mexican Chicken and Rice is a flavorful, hearty dish that’s both easy to make and easy to clean up. Juicy, seasoned chicken thighs are cooked with spiced rice, tomatoes, and peppers in a single skillet, creating a delicious, complete meal that’s perfect for busy weeknights.

Why You’ll Love This Recipe

This dish brings the bold flavors of Mexican cuisine into one simple, one-pan meal. It’s packed with protein, fiber, and flavor—all in under an hour. Plus, cleanup is a breeze. With its smoky spices, tender chicken, and fluffy, tomato-infused rice, this recipe is always a family favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs (or boneless, if preferred)
Long-grain white rice
Chicken broth or stock
Diced tomatoes (with green chilies, optional)
Onion, chopped
Garlic, minced
Bell pepper, diced
Olive oil
Ground cumin
Smoked paprika
Chili powder
Dried oregano
Salt and pepper
Fresh cilantro or lime wedges for garnish (optional)

directions

Season the chicken thighs on both sides with salt, pepper, cumin, paprika, chili powder, and oregano.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Sear the chicken, skin-side down, for 4–5 minutes until golden brown. Flip and cook another 3–4 minutes. Remove and set aside.
In the same pan, sauté the chopped onion and bell pepper until softened. Add garlic and cook for another 30 seconds.
Stir in the rice and toast it for 1–2 minutes.
Add diced tomatoes and chicken broth, scraping up any browned bits from the pan. Bring to a simmer.
Nestle the chicken thighs on top of the rice. Cover with a lid or foil.
Reduce heat to low and cook for 25–30 minutes, or until rice is tender and chicken is cooked through.
Remove from heat and let rest for 5 minutes before serving. Garnish with fresh cilantro or lime wedges if desired.

Servings and timing

Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Swap chicken thighs for boneless chicken breasts, cut into chunks
Use brown rice (note: increase broth and cook time accordingly)
Add black beans or corn for extra texture and flavor
Make it spicy with chopped jalapeños or a dash of hot sauce
Top with shredded cheese and bake uncovered for the last 5 minutes

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes or warm in a skillet over low heat with a splash of broth to keep the rice moist.
Freezing is possible, but rice may become slightly softer after thawing. Freeze for up to 2 months and thaw overnight before reheating.

FAQs

Can I use boneless chicken in this recipe?

Yes, boneless thighs or breasts work well. Adjust the cooking time slightly so the chicken doesn’t overcook.

Do I have to sear the chicken first?

Searing adds flavor and helps keep the skin crispy. It’s highly recommended but not required.

Can I use instant rice?

No, instant rice cooks too quickly and won’t hold up well in this recipe.

What kind of pan is best for this dish?

A large, deep skillet or a sauté pan with a lid works best. A Dutch oven is also a great option.

Is this dish spicy?

It has mild heat from the spices. You can increase or decrease the chili powder to your taste.

Can I add cheese to this dish?

Yes, shredded cheddar or Monterey Jack can be added on top in the last few minutes of cooking.

How do I know when the rice is done?

It should be tender and fully absorbed the liquid. If it’s still firm, add a bit more broth and cook longer.

Can I make this vegetarian?

Yes, omit the chicken and use vegetable broth. Add black beans or tofu for protein.

What’s a good side dish for this meal?

A fresh green salad, avocado slices, or a scoop of sour cream all pair well.

Can I make this in the oven instead of on the stovetop?

Yes, after adding the chicken back in, you can cover and bake at 375°F for about 30–35 minutes.

Conclusion

One Pan Mexican Chicken and Rice is the perfect solution for a flavorful, satisfying dinner with minimal mess. With bold spices, juicy chicken, and fluffy rice, this dish checks all the boxes—easy, hearty, and delicious. Add it to your regular rotation and enjoy the taste of a home-cooked Mexican-inspired meal any night of the week.

One Pan Mexican Chicken and Rice