Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Mexican Chicken and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One Pan / Baked
  • Cuisine: Mexican-Inspired

Description

This One Pan Mexican Chicken and Rice is a flavorful, family-friendly dinner made with tender chicken thighs, seasoned rice, and bold Mexican spices—all cooked in one skillet for easy prep and cleanup. It’s hearty, comforting, and perfect for busy weeknights.

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

  • 1/2 teaspoon ground cumin

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 small onion, chopped

  • 1 red bell pepper, chopped

  • 1 teaspoon minced garlic

  • 1 cup long grain rice (uncooked)

  • 1 1/2 cups chicken broth

  • 1 (14.5 oz) can diced tomatoes (with juice)

  • 1/2 cup frozen corn (optional)

  • 1/2 cup black beans, rinsed and drained (optional)

  • Juice of 1/2 lime

  • Chopped fresh cilantro, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).

  2. In a small bowl, mix chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub the spice mix all over the chicken thighs.

  3. Heat olive oil in a large oven-safe skillet or pan over medium-high heat. Sear chicken thighs skin-side down for 3–4 minutes until golden. Flip and cook another 2 minutes. Remove and set aside.

  4. In the same pan, sauté onion and red bell pepper until softened (about 3–4 minutes). Add garlic and cook for 30 seconds.

  5. Stir in the rice, chicken broth, diced tomatoes, corn, and black beans. Bring to a simmer.

  6. Nestle the seared chicken thighs into the rice mixture, skin-side up.

  7. Cover the pan with a lid or foil and bake in the oven for 35–40 minutes, or until rice is tender and chicken is cooked through.

  8. Remove foil and broil for 2–3 minutes if you want crispier chicken skin.

  9. Squeeze lime juice over the top and sprinkle with chopped cilantro before serving.

 

Notes

  • Use boneless thighs or breasts for a quicker cook time—reduce baking time by about 10 minutes.

  • For extra flavor, add a handful of shredded cheese to the rice during the last 5 minutes of baking.

  • Serve with sour cream, avocado slices, or a side of tortilla chips!

Find it online: https://recipe.ukfinda.com/one-pan-mexican-chicken-and-rice/