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One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner, LUNCH
Cuisine: Mexican
Calories: 713
Ingredients Method Notes

Ingredients
  

Mexican Spice Mix
  • 2 tsp garlic powder (or fresh garlic cloves, minced)
  • 2 tsp paprika (smoked optional)
  • 2 tsp ground cumin
  • 1.75 tsp kosher salt
  • 0.5 tsp cayenne pepper (optional) for extra heat
Chicken
  • 5 pieces chicken thighs, bone‑in skin‑on juicier than breasts
  • 2 tbsp olive oil divided use
  • 1 tbsp lime juice, freshly squeezed
Rice Base
  • 1 small yellow onion, finely chopped or ½ large onion
  • 1 clove garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 cup long‑grain rice, uncooked rinsed for fluffy texture
  • 1 cup low‑sodium chicken broth (or veggie broth)
  • 0.75 cup tomato passata smooth tomato puree
  • 1 cup frozen corn kernels or canned corn, drained
  • 400 g black beans, rinsed and drained one 15 oz can
Garnish & Serving
  • 1 piece fresh lime, quartered plus extra for drizzling
  • cilantro, chopped
  • jalapeños, thinly sliced (optional) for spice lovers

Method
 

  1. 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.
  2. Blend garlic powder, paprika, cumin, salt, cayenne (if using), and pepper in a bowl until well combined.
  3. 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.
  4. 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.
  5. In the same skillet, reduce heat. Add onion, garlic, and red bell pepper. Sauté about 3 min until onions soften.
  6. Add rice and stir to coat. Pour in broth, passata, corn, beans, and remaining spice mix. Stir to combine evenly.
  7. Nestle chicken thighs skin‑side up on top of the rice mixture.
  8. Bring to a gentle simmer on stovetop, then cover tightly with lid or foil. Transfer to oven and bake 25 min.
  9. Remove lid/foil and bake uncovered for another 15 min, until a few small liquid puddles remain.
  10. Remove from oven and let rest uncovered 10 min before serving.

Notes

Serve straight from the skillet with chopped cilantro, lime wedges, and sliced jalapeños. Add sour cream or crumbled cotija cheese for extra richness. To freeze leftovers, cool completely, pack into freezer‑safe containers, and freeze up to 2 months. Reheat with a splash of broth.