Mexican Chicken and Rice 🌮🍗🍚
This One-Pot Mexican Chicken and Rice is a hearty, flavor-packed meal made with tender chicken, fluffy rice, tomatoes, beans, corn, and warm Mexican spices. It’s easy to make, family-friendly, and perfect for busy weeknights.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
Main Dish
- 1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1½ cups long-grain white rice, rinsed
- 1 (14.5 oz / 410 g) can diced tomatoes, with juices
- 2½ cups chicken broth
- 1 cup frozen or canned corn, drained
- 1 (15 oz / 425 g) can black beans, rinsed and drained
- 1 cup shredded cheddar or Mexican cheese blend
Seasoning
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Sliced avocado
- Sour cream
- Sliced jalapeños (optional)
Instructions
1. Cook the Chicken
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken with half of the spice mixture.
- Cook for 5–6 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. Sauté the Vegetables
In the same pan, cook the onion and bell pepper for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds, until fragrant.
3. Add the Rice
Stir in the rice and cook for 1–2 minutes, allowing it to lightly toast.
4. Simmer
Return the chicken to the pan.
Add:
- Diced tomatoes with their juices
- Chicken broth
- Remaining seasoning
- Corn
Bring to a gentle boil, then reduce the heat to low.
Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
5. Finish
- Stir in the black beans and cook for 2–3 minutes until heated through.
- Sprinkle the shredded cheese over the top.
- Cover for 2–3 minutes, until the cheese melts.
6. Serve
Garnish with cilantro, avocado slices, lime wedges, sour cream, and jalapeños if desired.
Optional Variations
- Spicy: Add chopped chipotle peppers in adobo or extra cayenne pepper.
- Low-Carb: Replace the rice with cauliflower rice. Reduce the broth to about ½ cup and simmer for 5–7 minutes instead.
- Extra Veggies: Add zucchini, spinach, or mushrooms during the last few minutes of cooking.
- Creamy: Stir in 4 oz (115 g) cream cheese or ½ cup heavy cream before adding the shredded cheese.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success
- Rinse the rice before cooking to help it cook up fluffy.
- Chicken thighs stay especially juicy, but chicken breasts work well too.
- Let the finished dish rest for 5 minutes before serving so the rice finishes absorbing any remaining liquid.
- Add a squeeze of fresh lime juice just before serving to brighten all the flavors.
Serving Suggestions
Pair with:
- Tortilla chips and fresh salsa
- Guacamole
- Mexican street corn
- A crisp green salad
- Warm flour or corn tortillas
This colorful, satisfying one-pot meal is packed with protein, vegetables, and bold Mexican-inspired flavors, making it a delicious dinner with minimal cleanup.