Description
This One Pot Mexican Chicken and Rice is a quick, flavorful, and satisfying dinner packed with tender chicken, spiced rice, and vibrant vegetables. Perfect for busy weeknights or a cozy family meal!
Ingredients
Scale
- Mexican Spice Mix
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp cumin powder
- 1 ¾ tsp salt
- ½ tsp cayenne pepper (optional)
- Black pepper to taste
- Chicken
- 5 chicken thighs (bone-in, skin-on)
- 2 tbsp olive oil
- 1 tbsp lime juice
- Rice Mixture
- 1 small onion, diced
- 1 clove garlic, minced
- 1 red capsicum, diced or sliced
- 1 cup long-grain rice (uncooked)
- 1 cup chicken stock (low sodium)
- ¾ cup tomato passata
- 1 cup corn kernels (frozen or canned)
- 1 can (400g/16oz) black beans, drained and rinsed
- Garnish
- Lime wedges
- Chopped cilantro
- Sliced jalapeños (optional)
Instructions
- Prepare the Chicken
- Mix the spice ingredients in a small bowl.
- Rub the spice mix over the chicken thighs.
- Heat olive oil in a large pot over medium-high heat.
- Sear chicken thighs (skin-side down) until golden, 4–5 minutes per side. Remove and set aside.
- Sauté the Aromatics
- In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant.
- Add red capsicum and cook for 2 minutes.
- Add Rice and Liquids
- Stir in rice, coating grains with the flavorful base.
- Pour in chicken stock and tomato passata. Mix well.
- Layer Ingredients
- Evenly spread corn and black beans over the mixture.
- Nestle chicken thighs on top.
- Cook and Simmer
- Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, or until rice is tender and chicken is fully cooked (internal temp: 165°F/74°C).
- Garnish and Serve
- Squeeze lime juice over the dish.
- Garnish with cilantro and jalapeños, if desired.
- Serve hot with extra lime wedges.
Notes
- Make it Vegetarian: Swap chicken with extra beans or tofu and use vegetable stock.
- Rice Tip: Rinse rice before cooking to remove excess starch and prevent clumping.
- Leftovers: Store in an airtight container. Freeze for up to 3 months. Reheat in a microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Mexican