Description
This One Pot Mexican Chicken and Rice recipe is an easy, flavorful meal that combines tender chicken, vibrant spices, and perfectly cooked rice all in one pot. Ideal for busy evenings, it offers bold, authentic Mexican flavors with minimal cleanup and prep. Ready in under 45 minutes, it’s a wholesome, balanced dinner featuring protein, carbs, and fresh herbs that everyone will love.
Ingredients
Scale
Protein
- Boneless chicken thighs or breasts (quantity as preferred)
Grains
- 1 cup long grain white rice (or brown rice for variation)
Vegetables
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 bell pepper, diced (optional but recommended)
- 1 can (14.5 oz) diced tomatoes with juices
Liquids
- 2 cups chicken broth
- Oil for browning (e.g. vegetable or olive oil)
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
Fresh Herbs
- Fresh cilantro, chopped (for stirring in and garnish)
Optional Add-Ins & Garnishes
- Diced jalapeños or chipotle peppers for extra heat
- Corn, zucchini, or diced carrots for extra veggies
- Shredded cheddar or queso fresco cheese for topping
- Lime wedges, diced avocado, sour cream for serving
Instructions
- Prep and Season the Chicken: Generously season the chicken pieces with salt, pepper, cumin, chili powder, and paprika. This builds a strong flavor base for the entire dish.
- Brown the Chicken: Heat a large pot or deep skillet over medium heat with a splash of oil. Brown the chicken on both sides until golden, locking in juices and developing rich flavor. Remove chicken and set aside.
- Sauté Aromatics and Veggies: In the same pot, add diced onions, garlic, and bell peppers. Cook until softened and fragrant, scraping the browned bits from the bottom for extra flavor.
- Add Rice and Tomatoes: Stir in the rice, coating each grain with the aromatic mixture. Add diced tomatoes with their juices, mixing thoroughly to combine acidity and depth.
- Cook Everything Together: Return the chicken to the pot. Pour in chicken broth, bring to a simmer. Cover and cook on low heat for 20-25 minutes until rice is tender and chicken is cooked through.
- Finish and Garnish: Fluff rice with a fork, stir in chopped cilantro, and adjust seasoning with salt and pepper as needed. Serve immediately with optional garnishes like lime juice, avocado, or sour cream.
Notes
- Don’t skip browning the chicken — it adds incredible depth and caramelization.
- Use a good quality chicken broth to enhance richness and flavor balance.
- Cover the pot tightly during cooking to retain steam and ensure fluffy rice.
- Let the dish rest, covered, for 5 minutes after cooking to absorb flavors.
- Adjust the spice level by varying chili powder or adding fresh chilies according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: One Pot Cooking / Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: one pot, chicken and rice, Mexican, easy dinner, gluten free, quick meal, weeknight recipe