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
- In a small bowl, combine the Mexican spice mix ingredients.
- Rub the spice mix all over the chicken thighs.
- Heat olive oil in a large skillet or pot over medium-high heat.
- 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
- In the same pot, add the diced onion and minced garlic. Sauté until fragrant and softened, about 2–3 minutes.
- Stir in the diced red capsicum and cook for another 2 minutes.
Step 3: Add the Rice and Liquids
- Add the uncooked rice to the pot, stirring well to coat the grains in the flavorful base.
- Pour in the chicken stock and tomato passata. Stir to combine.
Step 4: Layer the Ingredients
- Add the corn kernels and black beans to the pot, spreading them evenly.
- Nestle the seared chicken thighs on top of the rice mixture.
Step 5: Cook and Simmer
- Bring the pot to a gentle boil.
- 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
- Squeeze lime juice over the dish for a zesty finish.
- Garnish with chopped cilantro and sliced jalapeños if desired.
- Serve hot with extra lime wedges on the side.
Tips for Perfect One Pot Mexican Chicken and Rice
- Use bone-in chicken thighs: They stay juicier and add more flavor to the dish.
- Rinse the rice: Washing the rice removes excess starch, preventing it from clumping.
- Don’t peek while cooking: Keeping the lid on ensures the rice cooks evenly.
- Customize the spice level: Adjust cayenne pepper and jalapeños to suit your preference.
- 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!