This One Pot Mexican Chicken and Rice recipe is your weeknight dinner game-changer. Packed with bold spices, tender chicken, fluffy rice, and hearty beans, it delivers maximum flavor with minimal cleanup. Forget bland or complicated meals—this one-skillet wonder balances smoky spices and zesty freshness in every bite. From family dinners to casual get-togethers, it’s a dish that impresses without stress.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- One pan, all the flavor – Just one skillet for chicken, rice, veggies, and beans.
- Simple ingredients – Pantry staples, no fancy or hard-to-find items.
- Bold, authentic flavors – Perfectly seasoned with a homemade Mexican spice blend.
- Great for weeknights or guests – Comfort food that’s fast enough for a Tuesday, but impressive enough for friends.
- Crowd-pleasing & customizable – Add extra spice, swap the beans, or top with cheese—it’s flexible!
- Comfort food, upgraded – It’s rich and hearty, but not heavy. Just satisfying enough to make everyone go back for seconds.
This recipe stands out thanks to a quick homemade spice blend that delivers restaurant-quality flavor—without needing a spice rack full of exotic powders.
Ingredients Needed
For the Mexican Spice Mix
- 2 tsp garlic powder (or 2 fresh garlic cloves, finely minced)
- 2 tsp paprika (smoked, if preferred)
- 2 tsp ground cumin
- 1 ¾ tsp kosher salt
- ½ tsp cayenne pepper (optional for extra heat)
- Freshly ground black pepper, to taste
For the Chicken
- 5 chicken thighs, bone-in and skin-on (juicier than breasts; sears beautifully)
- 2 tbsp olive oil (divided use)
- 1 tbsp lime juice (freshly squeezed adds brightness)
For the Rice Base
- 1 small yellow onion, finely chopped (or use ½ of a large one)
- 1 garlic clove, minced
- 1 red bell pepper (capsicum), chopped or thinly sliced
- 1 cup long-grain rice, uncooked (rinsed for fluffier texture)
- 1 cup low-sodium chicken broth (or veggie broth if vegetarian)
- ¾ cup tomato passata (a smooth tomato puree for rich color)
- 1 cup frozen corn kernels (or drained canned corn)
- 1 can (15 oz / 400g) black beans, rinsed and drained (can sub red kidney beans)
For Garnish & Serving
- 1 fresh lime, quartered (plus extra for drizzling)
- Chopped cilantro (aka coriander)
- Thinly sliced jalapeños (optional, for spice lovers)
How to Make One Pot Mexican Chicken and Rice
1. Preheat & Prep
Preheat your oven to 350°F (180°C), or 320°F (160°C) if using a fan oven. Set aside a deep, oven-safe skillet or Dutch oven with a lid.
2. Blend Your Spice Mix
In a small bowl, stir together garlic powder, paprika, cumin, salt, cayenne (if using), and pepper. This mix is the flavor heart of the dish—make sure it’s well combined.
3. Marinate the Chicken
In a large bowl, combine 1 ½ tablespoons of the spice mix with 1 tablespoon olive oil and lime juice to form a paste. Rub this all over the chicken thighs until coated. If you have the time, marinate for 1 hour or overnight in the fridge. If not, you can proceed immediately.
4. Sear for Flavor
Heat the remaining 1 tbsp olive oil in your skillet over medium-high. Add chicken thighs, skin side down, and sear for about 4 minutes or until lightly golden. Flip and cook the other side for about 90 seconds. Remove the chicken and set aside—don’t worry if it’s not cooked through yet.
5. Sauté the Aromatics
Using the same skillet (remove excess burnt bits if needed), reduce heat slightly. Add chopped onion, garlic, and red bell pepper. Cook for about 3 minutes, until the onions soften and become fragrant. This step builds depth into your base.
6. Build the Rice Mixture
Pour in the rice and stir well to coat the grains with flavor. Add chicken broth, tomato passata, corn, black beans, and the remaining spice mix. Stir until fully combined and evenly distributed.
7. Nestle in the Chicken
Place the seared chicken thighs on top of the rice mixture, skin side up. The chicken should sit partially above the liquid, allowing the skin to roast rather than stew.
8. Bake with Cover
Bring the contents to a gentle simmer on the stovetop, then cover the skillet tightly with a lid or foil. Transfer to the oven and bake for 25 minutes.
9. Bake Uncovered
Remove the lid/foil and return to the oven. Bake uncovered for another 15 minutes, or until only a few small puddles of liquid remain.
10. Rest, Then Serve
Take the skillet out and let it rest for 10 minutes (uncovered). This step allows any excess moisture to absorb into the rice and enhances flavor melding.
Don’t miss our savory twist on Slow Cooker Roast Chicken—a great side dish to pair with this one-pot wonder.
Serving and Storage Tips
- Serving Ideas:
- Serve straight from the skillet for a rustic family-style vibe.
- Top with chopped cilantro, fresh lime wedges, and sliced jalapeños for extra brightness and a pop of color.
- Want more richness? A dollop of sour cream or crumbled cotija cheese does wonders.
- Storage:
- Cool completely before refrigerating. Store leftovers in an airtight container for up to 4 days.
- To freeze: Pack cooled portions in freezer-safe bags or containers. Freeze up to 2 months.
- Reheating:
- Reheat in the microwave in 60–90 second bursts until heated through.
- For oven: Add a splash of broth or water, cover with foil, and bake at 325°F for 15–20 minutes.
Helpful Notes
- Rice Type Matters: Long grain rice works best here. Avoid short grain, as it becomes mushy.
- Make it spicier: Add chipotle powder or chopped jalapeños in the rice mix.
- Vegetarian version: Replace chicken with sautéed mushrooms or tofu cubes and use veggie stock.
- Crispier Chicken? Finish under the broiler for 3 minutes after baking for crispy skin.
- No oven-safe skillet? Cook rice and chicken mixture on the stove on low heat, covered, for 30–35 minutes.
Discover great ideas like this in our Crock Pot Ground Beef Recipe.
One Pot Mexican Chicken and Rice
Ingredients
Method
- Preheat your oven to 350 °F (180 °C), or 320 °F (160 °C) if using a fan oven. Prepare a deep, oven‑safe skillet or Dutch oven with a lid.
- Blend garlic powder, paprika, cumin, salt, cayenne (if using), and pepper in a bowl until well combined.
- Marinate the chicken: combine 1 ½ tbsp of the spice mix, 1 tbsp olive oil, and lime juice into a paste. Rub over chicken thighs. Marinate for 1 hour or overnight if you like.
- Heat remaining oil in the skillet over medium‑high. Add chicken thighs, skin side down, and sear for ≈ 4 min until golden. Flip and cook ≈ 90 sec more. Remove chicken and set aside.
- In the same skillet, reduce heat. Add onion, garlic, and red bell pepper. Sauté about 3 min until onions soften.
- Add rice and stir to coat. Pour in broth, passata, corn, beans, and remaining spice mix. Stir to combine evenly.
- Nestle chicken thighs skin‑side up on top of the rice mixture.
- Bring to a gentle simmer on stovetop, then cover tightly with lid or foil. Transfer to oven and bake 25 min.
- Remove lid/foil and bake uncovered for another 15 min, until a few small liquid puddles remain.
- Remove from oven and let rest uncovered 10 min before serving.
Notes
Conclusion
This One Pot Mexican Chicken and Rice recipe proves you don’t need complexity to create something unforgettable. With bold seasoning, juicy chicken, and fluffy, flavor-infused rice, this dish brings everyone to the table. Whether you’re cooking for the family or hosting friends, it’s a reliable go-to that earns rave reviews every time.
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What toppings or twists did you try? Add your ideas below!
Don’t miss our quick & comforting Mexican Shredded Chicken Recipe—a perfect next meal idea.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, but thighs offer more flavor and stay juicier. If using breasts, reduce baking time by 5–7 minutes and consider covering the entire cooking time to avoid drying out.
How do I make this gluten-free?
This recipe is naturally gluten-free—just double-check your broth and spice labels to ensure there are no hidden gluten ingredients.
Can I freeze leftovers?
Absolutely. Let the dish cool, portion it into freezer-safe containers, and store for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth.
Why is my rice undercooked?
Ensure your oven reaches full temperature, and don’t skip bringing the mixture to a simmer before baking. Also, tightly seal the skillet with foil or a lid during the first bake.
Can I prep this ahead?
Yes. You can prep the spice mix, marinate the chicken, and chop veggies a day ahead. Assemble and bake when ready to eat.