Pin it
This filling One Pot Mexican Chicken and Rice has been our go-to weeknight meal for ages. When you pair seasoned chicken thighs with tasty Mexican rice underneath, you get a complete dinner with hardly any cleanup. Baking it in the oven makes sure your rice turns out perfect every single time without any burnt spots on the bottom.
I threw this together during a super busy week when I needed something quick but filling. These days my kids ask for it all the time, and I can't help smiling when I see them get excited as those spicy smells fill up our kitchen.
Ingredients
- Skin-on, bone-in chicken thighs: they drip fat while cooking which makes the rice underneath taste amazing
- Homemade spice mix: mixing garlic powder cumin paprika cayenne and salt gives you that real fajita taste
- Long grain rice: keeps its shape and stays nice and fluffy without turning mushy
- Tomato passata: gives the rice a deep red color and rich tomato taste
- Corn and black beans: add extra protein fiber and that classic Mexican food feeling
- Onions and bell peppers: bring a bit of sweetness crunch and those traditional fajita flavors
- Fresh lime juice: adds a tangy kick that balances out all the rich flavors
How To Make One Pot Mexican Chicken and Rice
- Mix your spices:
- Stir together black pepper salt garlic powder cumin paprika and cayenne in a small dish. This mix gives you that authentic Mexican flavor using stuff you probably already have. Make sure you mix them really well so everything's evenly combined.
- Prep your chicken:
- Rub the chicken thighs with some of the spices olive oil and lime juice to make a tasty paste. Work it into the meat and under the skin for the best flavor. Let it sit for an hour or overnight if you've got time.
- Brown the chicken:
- Pour some olive oil into a big oven-safe pan over medium high heat. Put the chicken in skin down and don't move it for about 4 minutes until it turns golden. This adds flavor and melts some fat that'll make your rice taste better. Flip and cook the other side quickly.
- Start the rice mixture:
- Using the same pan cook your onions peppers and garlic in the chicken drippings until they soften up about 3 minutes. Toss in the rice and stir so each grain gets coated with the oils and spices. This extra step makes the finished dish taste way better.
- Combine everything:
- Add chicken stock tomato passata beans corn and whatever spices are left. Getting the right amount of liquid is super important for good rice. Mix everything together making sure the rice is spread out evenly in the pan.
- Bake it all together:
- Put the chicken on top of everything skin facing up. Cover and bake for 25 minutes then take the cover off and bake 15 more minutes. This two-part cooking makes sure your chicken stays juicy and your rice cooks just right with no bad spots.
- Let it sit:
- After it's done leave it uncovered for 10 minutes before serving. This step lets extra moisture escape and helps all the flavors come together. Squeeze fresh lime juice over the top before you eat to wake up all the flavors.
Pin it
I think the black beans might be my favorite part of this dish. I found out their rich taste and soft texture goes perfectly with the spiced rice. When my grandma visited from Mexico she was really surprised by how authentic everything tasted even though we took some shortcuts with the cooking.
Make Ahead Options
This meal is perfect for planning ahead. You can prep it at different stages depending on how much time you have. The finished dish heats up great the next day and some people say it actually tastes better after sitting overnight as the flavors mix together more.
If you're short on time you can marinate the chicken and get your dry stuff measured out the day before. You can also chop all your veggies and keep them in the fridge. When you're ready just start with the browning step. If you want to make the whole thing ahead it'll keep in the fridge for 3 days or you can freeze portions for up to 3 months.
Flavor Variations
What's great about this dish is how easy it is to change up. The original version has that classic Mexican taste but you can switch ingredients around to create totally different meals while keeping the same easy cooking method.
For something with Caribbean vibes use half coconut milk instead of chicken broth and throw in some diced pineapple instead of corn. You might try adding thyme and allspice to your seasoning too. If you want more of a Spanish feel add some chopped chorizo when you're cooking the veggies and use smoked paprika instead of regular. You can also swap out the black beans for green olives.
Serving Suggestions
This one-pot meal stands on its own but a few extra touches can make dinner even better. Set out different toppings so everyone can fix their plate how they like it. Fresh avocado cold sour cream and chunky pico de gallo all go really well with this dish.
For a fun dinner party put out some warm tortillas so people can make little tacos with the chicken and rice. A simple green salad with lime dressing gives a nice fresh contrast to the warm spicy meal. Drink-wise try serving a cold Mexican beer or a fruity non-alcoholic drink with some citrus to it.
Pin it
Frequently Asked Questions
- → Can I swap out thighs for chicken breasts?
Sure, but breasts can get drier quicker than thighs. Cut the oven time a bit so they stay moist.
- → What kind of rice works best?
Long-grain rice is great for its firm texture and separation. Skip instant or short-grain types for better results.
- → Can I make it vegetarian?
Of course! Use veggies like zucchini or mushrooms instead of chicken. Switch to vegetable stock too.
- → Can I cook this ahead?
It tastes best fresh, but you can make it a few hours early. Cover it up and reheat gently to keep the flavors and texture intact.
- → How spicy does it get?
The heat level’s pretty mild with just a touch of cayenne. Crank up the spice by adding more or throwing in jalapeños.
- → What pairs well with this?
Try guacamole, sour cream, a quick salad, or warm tortillas to round out the flavors of the dish.