One Pot Mexican Chicken and Rice: A Flavorful Family Favorite

Cooking doesn’t have to be stressful, and one-pot meals are here to save your time, energy, and dishes! Imagine a hearty, delicious meal bursting with bold Mexican flavors, all made in a single pot. One Pot Mexican Chicken and Rice is the answer to your cravings for a flavorful, satisfying, and easy dinner. Whether you’re cooking for your family or preparing a weeknight treat, this dish will become a staple in your kitchen.

Why You’ll Love This Recipe

You’ll fall in love with One Pot Mexican Chicken and Rice because it’s a complete meal packed with juicy chicken, aromatic rice, and vibrant veggies, all spiced to perfection. Plus, it’s:

• Time-saving: Minimal cleanup since everything cooks in one pot.
• Customizable: Adjust the spice level, add your favorite toppings, or swap ingredients.
• Nutritious: Balanced with protein, carbs, and veggies.

Ingredients for One Pot Mexican Chicken and Rice

Here’s what you’ll need to whip up this crowd-pleaser.

Mexican Spice Mix

Ingredient	Amount	Notes
Garlic powder	2 tsp	Substitute with 2 minced garlic cloves.
Paprika	2 tsp	Adds a smoky depth of flavor.
Cumin powder	2 tsp	Essential for earthy Mexican taste.
Salt	1 ¾ tsp	Adjust to taste.
Cayenne pepper	½ tsp (optional)	Adds heat—omit if preferred.
Black pepper	To taste	For a peppery kick.

Chicken

Ingredient	Amount	Notes
Chicken thighs	5 (bone-in, skin-on)	Substitute with chicken breasts if needed.
Olive oil	2 tbsp	For browning the chicken.
Lime juice	1 tbsp	Adds freshness and tang.

Rice Mixture

Ingredient	Amount	Notes
Onion (small)	1, diced	Use ½ of a large onion if preferred.
Garlic	1 clove, minced	Aromatic base for the dish.
Red capsicum	1, diced or sliced	Adds color and sweetness.
Long grain rice	1 cup (uncooked)	Use basmati or jasmine for best results.
Chicken stock/broth	1 cup (low sodium)	Substitute with vegetable stock if needed.
Tomato passata	¾ cup	US equivalent: tomato puree.
Corn kernels	1 cup (frozen or canned)	Adds a pop of sweetness.
Black beans	1 can (400g/16oz)	Drained and rinsed. Substitute with red kidney beans.

Garnish

Ingredient	Notes
Lime wedges	Adds a burst of acidity.
Cilantro (chopped)	For freshness and aroma.
Sliced jalapeños	Optional, for extra heat.

How to Make One Pot Mexican Chicken and Rice

Step 1: Prepare the Chicken

1. In a small bowl, combine the Mexican spice mix ingredients.
2. Rub the spice mix all over the chicken thighs.
3. Heat olive oil in a large skillet or pot over medium-high heat.
4. Sear the chicken thighs skin-side down until golden brown, about 4–5 minutes per side. Remove and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the diced onion and minced garlic. Sauté until fragrant and softened, about 2–3 minutes.
2. Stir in the diced red capsicum and cook for another 2 minutes.

Step 3: Add the Rice and Liquids

1. Add the uncooked rice to the pot, stirring well to coat the grains in the flavorful base.
2. Pour in the chicken stock and tomato passata. Stir to combine.

Step 4: Layer the Ingredients

1. Add the corn kernels and black beans to the pot, spreading them evenly.
2. Nestle the seared chicken thighs on top of the rice mixture.

Step 5: Cook and Simmer

1. Bring the pot to a gentle boil.
2. Reduce the heat to low, cover with a lid, and let it simmer for 25–30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature: 165°F/74°C).

Step 6: Garnish and Serve

1. Squeeze lime juice over the dish for a zesty finish.
2. Garnish with chopped cilantro and sliced jalapeños if desired.
3. Serve hot with extra lime wedges on the side.

Tips for Perfect One Pot Mexican Chicken and Rice

1. Use bone-in chicken thighs: They stay juicier and add more flavor to the dish.
2. Rinse the rice: Washing the rice removes excess starch, preventing it from clumping.
3. Don’t peek while cooking: Keeping the lid on ensures the rice cooks evenly.
4. Customize the spice level: Adjust cayenne pepper and jalapeños to suit your preference.
5. Add toppings: Avocado slices, sour cream, or shredded cheese can elevate the dish.

Nutritional Information

Nutrient	Amount (per serving)	Notes
Calories	~450 kcal	Based on a serving size of 1/5th recipe.
Protein	~30g	From chicken and black beans.
Carbohydrates	~40g	Includes rice and vegetables.
Fat	~15g	Primarily from olive oil and chicken.
Fiber	~8g	Boosted by black beans and corn.

FAQs about One Pot Mexican Chicken and Rice

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Adjust the cooking time as they may cook faster.

2. What can I serve with this dish?
Serve it with a fresh green salad, guacamole, or tortilla chips for a complete meal.

3. How can I make this dish vegetarian?
Replace the chicken with extra beans or tofu and use vegetable stock instead of chicken stock.

4. Can I freeze leftovers?
Absolutely! Store in an airtight container and freeze for up to 3 months. Reheat in a microwave or on the stovetop.

5. What is tomato passata, and can I substitute it?
Tomato passata is pureed and strained tomatoes. You can use canned crushed tomatoes or tomato sauce as a substitute.

6. How can I make the rice fluffier?
Let the dish rest for 5 minutes after cooking, then fluff the rice gently with a fork.

Conclusion

One Pot Mexican Chicken and Rice is a wholesome, flavor-packed dish that brings the vibrant essence of Mexican cuisine to your table with minimal effort. With its simple preparation, bold flavors, and satisfying textures, it’s sure to become a family favorite.

Ready to elevate your weeknight dinners? Give this recipe a try and watch your loved ones ask for seconds!

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