One Pot Mexican Chicken and Rice Recipe

Weeknights in our house can sometimes feel like a race against the clock. Between school pickups, homework battles, and the general chaos of family life, finding time to whip up a delicious and satisfying dinner often feels like a Herculean task. That’s where the magic of one-pot meals truly shines, and this One Pot Mexican Chicken and Rice recipe has become an absolute lifesaver, and a family favorite, in our kitchen. From the moment the aromatic blend of spices fills the air, you know you’re in for a treat. The beauty of this dish lies in its simplicity – everything cooks together in a single pot, minimizing cleanup and maximizing flavor. The chicken emerges tender and juicy, infused with the vibrant tastes of Mexico, while the rice absorbs all the delicious broth and seasonings, becoming perfectly fluffy and flavorful. Even my pickiest eater, who usually shies away from anything remotely “spicy,” devours this dish with gusto, often asking for seconds (and sometimes even thirds!). It’s become our go-to when we crave a comforting and flavorful meal without spending hours in the kitchen. Trust me, this One Pot Mexican Chicken and Rice is not just a recipe; it’s a weeknight dinner game-changer that will bring a fiesta of flavors to your table with minimal fuss.

Ingredients

This recipe thrives on fresh, flavorful ingredients that come together to create a vibrant and satisfying dish. Here’s a detailed list of what you’ll need to bring this One Pot Mexican Chicken and Rice to life, along with some helpful notes and substitutions:

• Protein Powerhouse:
  • 1.5 lbs Boneless, Skinless Chicken Thighs: Chicken thighs are the star of the show here. Their higher fat content compared to chicken breasts ensures they stay incredibly moist and tender even when cooked in one pot. They also hold up beautifully to the flavorful Mexican spices. If you prefer, you can substitute with boneless, skinless chicken breasts, but be mindful not to overcook them, as they can become dry. Cut the chicken into bite-sized pieces, about 1-inch cubes, for even cooking.
• Grains & Goodness:
  • 1.5 cups Long Grain Rice: Long grain rice, like Basmati or Jasmine, works best in this recipe. It cooks up fluffy and separate, absorbing the flavorful broth without becoming mushy. Avoid using short grain rice like Arborio (risotto rice) or sushi rice, as they have a higher starch content and can result in a stickier texture in this one-pot dish. Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. This step removes excess starch and helps prevent the rice from becoming gummy.
• Vegetable Medley:
  • 1 Large Yellow Onion, Diced: Onion forms the aromatic base of this dish, adding depth and sweetness. Yellow onion is a classic choice, but white or even red onion can be used in a pinch. Dicing ensures it cooks evenly and blends seamlessly into the final dish.
  • 1 Red Bell Pepper, Diced: Red bell pepper adds a touch of sweetness, vibrant color, and a boost of Vitamin C. You can also use orange or yellow bell peppers for a similar flavor profile and visual appeal. Remove the seeds and membranes before dicing.
  • 1 Green Bell Pepper, Diced: Green bell pepper provides a slightly more savory and slightly bitter note, balancing the sweetness of the red bell pepper. Again, remove seeds and membranes before dicing.
  • 1 (14.5 oz) can Diced Tomatoes, undrained: Canned diced tomatoes provide essential moisture and acidity to the dish. Using undrained tomatoes ensures you capture all the flavorful juices. You can use fire-roasted diced tomatoes for a smoky depth or diced tomatoes with green chilies for an extra kick of heat.
  • 1 (10 oz) can Rotel Diced Tomatoes and Green Chilies, undrained (Optional, for extra heat): Rotel adds a significant layer of flavor and spice to the dish. If you enjoy a bit of heat, this is a fantastic addition. If you are sensitive to spice, you can omit it or use mild Rotel.
  • 1 cup Frozen Corn Kernels: Frozen corn adds sweetness and a pop of color. No need to thaw the corn beforehand; it will cook perfectly in the pot. You can also use fresh corn kernels if in season, about 2 ears of corn, kernels removed.
  • 1 (15 oz) can Black Beans, rinsed and drained: Black beans add protein, fiber, and a hearty texture. Rinsing and draining them removes excess sodium and ensures they don’t cloud the dish.
• Flavorful Broth & Liquids:
  • 3 cups Chicken Broth: Chicken broth is the cooking liquid for the rice and infuses the entire dish with savory chicken flavor. Use low-sodium chicken broth to control the salt level. You can also use vegetable broth for a vegetarian version (just omit the chicken and use vegetable broth and perhaps add some extra beans or vegetables).
  • 1/2 cup Water: The water helps to ensure there’s enough liquid to cook the rice perfectly and prevent it from drying out.
• Mexican Spice Blend:
  • 2 tablespoons Chili Powder: Chili powder is the foundation of the Mexican flavor profile. Use a good quality chili powder for the best taste.
  • 2 teaspoons Cumin: Cumin adds warmth and earthy notes that are essential in Mexican cuisine.
  • 1 teaspoon Smoked Paprika: Smoked paprika brings a subtle smoky depth that enhances the overall flavor complexity. If you don’t have smoked paprika, regular paprika will work, but the smoky element will be missed.
  • 1 teaspoon Dried Oregano: Dried oregano provides a slightly pungent and earthy flavor that complements the other spices beautifully. Mexican oregano is preferred if you have it, but regular oregano is a good substitute.
  • 1/2 teaspoon Garlic Powder: Garlic powder adds a consistent garlic flavor throughout the dish. You can also use 2-3 cloves of fresh garlic, minced, and sautéed with the onions and peppers.
  • 1/2 teaspoon Onion Powder: Onion powder enhances the onion flavor and adds depth.
  • 1/4 teaspoon Cayenne Pepper (Optional, for heat): Cayenne pepper adds a noticeable kick of heat. Adjust the amount to your spice preference or omit it entirely if you prefer a milder dish.
  • Salt and Black Pepper, to taste: Season generously with salt and black pepper to enhance all the flavors. Remember to taste and adjust seasoning throughout the cooking process.
• Fresh & Bright Finish:
  • 1/4 cup Fresh Cilantro, chopped: Fresh cilantro adds a vibrant, herbaceous freshness that brightens up the dish and provides a classic Mexican flavor. If you’re not a cilantro fan, you can use fresh parsley instead, although it will slightly alter the flavor profile.
  • 1 Lime, cut into wedges (for serving): Fresh lime juice adds acidity and brightness, cutting through the richness of the dish and enhancing all the flavors. Squeezing lime juice over the finished dish is highly recommended.
• Olive Oil or Cooking Oil:
  • 2 tablespoons Olive Oil or Cooking Oil: Used for sautéing the vegetables and chicken at the beginning. Olive oil adds a nice flavor, but any neutral cooking oil like vegetable oil or canola oil will work.

Instructions

This One Pot Mexican Chicken and Rice recipe is incredibly easy to follow. Here are detailed step-by-step instructions to guide you to a delicious and flavorful meal:

1. Prep the Ingredients: Begin by prepping all your vegetables. Dice the onion, red bell pepper, and green bell pepper into roughly equal-sized pieces. Mince the garlic if using fresh garlic instead of garlic powder. Cut the chicken thighs into bite-sized, 1-inch cubes. Rinse the long grain rice in a fine-mesh sieve under cold water until the water runs clear, then drain well. Rinse and drain the canned black beans. Chop the fresh cilantro. Having all your ingredients prepped and ready to go will make the cooking process smooth and efficient.
2. Sauté the Aromatics and Chicken: Heat the olive oil or cooking oil in a large, oven-safe pot or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the diced onion and cook for about 3-5 minutes, or until softened and translucent. Add the diced bell peppers (both red and green) and cook for another 3-5 minutes, until they begin to soften slightly. If using fresh garlic, add it to the pot now and cook for about 30 seconds, until fragrant, being careful not to burn it. Add the cubed chicken to the pot and cook, stirring occasionally, until it’s browned on all sides. Don’t worry about cooking the chicken all the way through at this point; it will finish cooking in the broth later.
3. Spice it Up: Add all the spices to the pot: chili powder, cumin, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper (if using). Stir well to coat the chicken and vegetables with the spice mixture. Cook for about 1 minute, stirring constantly, until the spices become fragrant. This step, known as “blooming” the spices, releases their oils and enhances their flavor.
4. Build the Base: Pour in the canned diced tomatoes (undrained) and Rotel diced tomatoes and green chilies (if using). Stir to combine everything well, scraping up any browned bits from the bottom of the pot – these browned bits add depth of flavor to the dish. Add the rinsed and drained long grain rice and the frozen corn kernels to the pot. Stir to distribute the rice and corn evenly.
5. Add the Broth and Simmer: Pour in the chicken broth and water. Stir well to ensure all the rice is submerged in the liquid. Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 minutes, or until the rice is cooked through and has absorbed most of the liquid. It’s crucial to keep the lid on tightly during simmering to trap steam and cook the rice properly. Avoid lifting the lid during the cooking process, as this can release steam and affect the cooking time and texture of the rice.
6. Rest and Fluff: After 20 minutes, check if the rice is cooked through. The liquid should be mostly absorbed, and the rice should be tender. If there is still a lot of liquid remaining, cook for a few more minutes, checking periodically. Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This resting period allows the rice to fully absorb any remaining liquid and become perfectly fluffy. After resting, fluff the rice gently with a fork.
7. Stir in Black Beans and Cilantro: Gently stir in the rinsed and drained black beans and the chopped fresh cilantro. Stir just until they are evenly distributed throughout the dish.
8. Serve and Enjoy: Ladle the One Pot Mexican Chicken and Rice into bowls. Serve immediately while hot, garnished with fresh lime wedges for squeezing over the top. Encourage everyone to add a squeeze of lime juice just before eating, as it really brightens the flavors. You can also offer additional toppings like sour cream, guacamole, salsa, or shredded cheese for extra customization.

Nutrition Facts

(Approximate values per serving, may vary based on specific ingredients and portion sizes)

• Servings: Approximately 6 servings
• Calories per Serving: Approximately 450-550 calories

Detailed Breakdown (Approximate per serving):

• Protein: 35-40 grams
• Fat: 15-20 grams
• Saturated Fat: 4-5 grams
• Cholesterol: 120-140 mg
• Sodium: 600-800 mg (can be lower with low-sodium broth and rinsed beans)
• Carbohydrates: 50-60 grams
• Fiber: 8-10 grams
• Sugar: 5-7 grams

Important Note: These nutritional values are estimates and can vary depending on the specific brands and types of ingredients used, as well as portion sizes. For more precise nutritional information, you can use online recipe analyzers or nutrition tracking apps, inputting the exact ingredients you use. This recipe is a good source of protein, fiber, and complex carbohydrates, making it a satisfying and relatively balanced meal.

Preparation Time

• Prep Time: 20 minutes (chopping vegetables, measuring spices, cubing chicken)
• Cook Time: 30 minutes (including simmering and resting time)
• Total Time: 50 minutes

This One Pot Mexican Chicken and Rice is a fantastic option for busy weeknights because it’s quick to prepare and cook. Most of the time is hands-off simmering, allowing you to focus on other tasks while dinner practically cooks itself!

How to Serve

This versatile One Pot Mexican Chicken and Rice can be served in a variety of ways to create a complete and satisfying meal. Here are some delicious serving suggestions:

• Classic Bowl:
  • Ladle generous portions into bowls and enjoy as is. This is a hearty and satisfying meal on its own.
  • Garnish with fresh lime wedges, allowing everyone to squeeze lime juice over their serving for a burst of freshness.
• Loaded Bowls with Toppings: Elevate your bowls with a variety of delicious toppings:
  • Dairy Delights: Sour cream, Greek yogurt, or Mexican crema add coolness and tanginess.
  • Cheesy Goodness: Shredded cheddar cheese, Monterey Jack cheese, or cotija cheese provide a melty and savory element.
  • Fresh & Zesty: Diced avocado or guacamole for creamy richness and healthy fats.
  • Spicy Kick: Salsa (pico de gallo, salsa verde, or your favorite kind) for extra flavor and heat.
  • Herbaceous Touch: Extra chopped fresh cilantro or parsley for added freshness.
  • Crunchy Texture: Crushed tortilla chips or crispy fried onions for added texture.
• Burrito Bowls: Transform it into a burrito bowl by serving it with:
  • Lettuce: Shredded lettuce or chopped romaine lettuce as a base.
  • Beans: Extra black beans or pinto beans for added protein and fiber.
  • Corn: Extra corn kernels for sweetness.
  • All your favorite burrito bowl toppings!
• Alongside Side Dishes: Create a more substantial meal by serving it with complementary side dishes:
  • Salad: A simple side salad with a light vinaigrette to balance the richness of the rice.
  • Tortillas: Warm tortillas (corn or flour) for scooping up the chicken and rice or making soft tacos or wraps.
  • Refried Beans: A side of refried beans for a classic Mexican pairing.
  • Guacamole and Chips: For a complete Mexican-inspired feast, serve with guacamole and tortilla chips as an appetizer or side.

Additional Tips for One Pot Mexican Chicken and Rice Perfection

Here are five helpful tips to ensure your One Pot Mexican Chicken and Rice turns out perfectly every time and to customize it to your preferences:

1. Don’t Skip Rinsing the Rice: Rinsing the long grain rice before cooking is a crucial step that should not be skipped. Rinsing removes excess starch from the surface of the rice grains. This prevents the rice from becoming sticky or gummy during cooking and ensures it cooks up fluffy and separate, which is exactly what you want in this dish.
2. Adjust Spice Level to Your Taste: This recipe provides a moderate spice level, but you can easily adjust it to suit your preferences. For less heat, omit the cayenne pepper and use mild Rotel (if using). For more heat, add an extra pinch of cayenne pepper, use hot Rotel, or include a finely diced jalapeño pepper along with the onions and bell peppers. You can also add a dash of hot sauce at the end for an extra kick.
3. Customize with Vegetables: Feel free to get creative and add other vegetables to this dish. Diced zucchini, squash, mushrooms, or even chopped carrots would all be delicious additions. Add them along with the bell peppers and onions to sauté them at the beginning.
4. Make it Vegetarian (or Vegan): To make this recipe vegetarian, simply omit the chicken. Increase the amount of black beans or add another can of beans, such as pinto beans, to make it more substantial. Use vegetable broth instead of chicken broth. For a vegan version, ensure your broth and any toppings are vegan-friendly (omit dairy toppings like sour cream or cheese). You could also add crumbled vegan chorizo for a smoky flavor.
5. Leftovers are Even Better: This One Pot Mexican Chicken and Rice is fantastic fresh, but the flavors actually deepen and meld together even more beautifully as leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed to rehydrate the rice. Leftovers are perfect for lunch the next day or a quick and easy second dinner.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making One Pot Mexican Chicken and Rice, to help you troubleshoot and ensure success:

Q1: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use boneless, skinless chicken breasts instead of thighs. However, chicken breasts tend to be drier than thighs, so be extra careful not to overcook them. Cut the chicken breasts into 1-inch cubes, similar to the thighs. Consider adding a tablespoon of olive oil or butter to the pot along with the chicken to help keep it moist. Check for doneness a few minutes earlier than you would for thighs, as chicken breast cooks faster.

Q2: Can I use brown rice instead of white rice?
A: Yes, you can substitute brown rice for white rice, but you will need to adjust the cooking time and liquid amount. Brown rice takes longer to cook than white rice and requires more liquid. Use approximately 3.5-4 cups of chicken broth instead of 3 cups, and increase the simmering time to about 40-45 minutes, or until the brown rice is tender and the liquid is absorbed. Always check for doneness by tasting the rice.

Q3: Can I freeze leftovers of this dish?
A: Yes, One Pot Mexican Chicken and Rice freezes very well. Allow the dish to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. To thaw, you can either thaw it overnight in the refrigerator or reheat it directly from frozen in the microwave or on the stovetop. When reheating from frozen, you may need to add a splash of broth or water to help rehydrate the rice and prevent it from drying out.

Q4: How do I make this dish spicier?
A: There are several ways to increase the spice level of this recipe. You can use hot Rotel diced tomatoes and green chilies instead of regular Rotel. Add an extra pinch or two of cayenne pepper to the spice blend. Include a finely diced jalapeño pepper (seeds and membranes included for maximum heat) along with the onions and bell peppers. You can also serve the dish with hot sauce or a side of pickled jalapeños for those who want extra heat.

Q5: What if my rice is still not cooked after 20 minutes and the liquid is gone?
A: If your rice is still undercooked and the liquid has been absorbed, it means the rice needs more moisture to finish cooking. Add about 1/2 cup of chicken broth or water to the pot, stir gently, cover the pot tightly again, and continue to simmer for another 5-10 minutes, or until the rice is tender. Check the rice for doneness again. If needed, add a little more liquid and cook for a few more minutes until the rice is cooked through and fluffy. Different stoves and pot types can affect cooking times, so it’s always best to check for doneness and adjust as needed.

Print