One Pot Mexican Chicken and Rice is a delicious and hearty dish that brings the vibrant flavors of Mexico right to your dinner table. It combines tender chicken thighs, fluffy rice, and a mix of vegetables, all cooked together in one pot. This meal is perfect for busy weeknights or casual get-togethers, offering a wholesome dinner with minimal cleanup.
Why Make This Recipe
This recipe is not only flavorful but also convenient. Cooking everything in one pot saves time and effort, making it easier to manage. It’s a filling and satisfying dish that pleases the whole family. Plus, you can customize the spices and toppings to suit your taste, allowing everyone to enjoy a meal they love.
How to Make One Pot Mexican Chicken and Rice
Ingredients:
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (optional)
- Black pepper
- 5 chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 small onion, peeled and diced (or 1/2 large)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium (or vegetable stock)
- 3/4 cup tomato passata (US: tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can (400g/16oz) black beans, drained and rinsed (or red kidney beans)
- 1 lime, plus extra to serve
- Coriander/cilantro, for garnish
- Sliced jalapeño peppers (optional)
Directions:
- Preheat oven to 180°C/350°F (160° fan).
- In a small bowl, mix the garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper to create the Mexican spice mix.
- In a large bowl, combine 1 1/2 tablespoons of the spice mix with 1 tablespoon olive oil and lime juice to make a paste. Add the chicken and toss to coat.
- Optional: Marinate the chicken for 1 hour, or overnight for best flavor, or proceed with the recipe immediately.
- In a deep skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the chicken skin-side down for 4 minutes until light golden, then flip and sear the flesh side for 1 1/2 minutes. Remove chicken to a plate.
- In the same skillet, add onion, garlic, and capsicum. Sauté for 3 minutes until the onion softens.
- Add the rice and stir. Then pour in chicken stock, tomato passata, corn, black beans, and the remaining spice mix. Stir to combine.
- Place the chicken on top of the rice, skin-side up. Cover the skillet with a lid or foil and bake in the oven for 25 minutes.
- After 25 minutes, remove the cover and bake for an additional 15 minutes until small puddles of liquid remain on the surface of the rice.
- Remove from the oven and let it rest for 10 minutes uncovered. Squeeze the juice of 1 lime over the dish. Fluff the rice, serve, and top with fresh cilantro, lime wedges, and sliced jalapeños if desired.
How to Serve One Pot Mexican Chicken and Rice
Serve this dish straight from the pot for a rustic touch. It pairs well with sour cream or a dollop of guacamole. Feel free to offer extra lime wedges and sliced jalapeños for those who like a little heat!
How to Store One Pot Mexican Chicken and Rice
To store leftovers, let the chicken and rice cool down to room temperature. Transfer the dish to an airtight container and store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Tips to Make One Pot Mexican Chicken and Rice
- For extra flavor, marinate the chicken overnight.
- You can use boneless chicken thighs or breasts if preferred; just adjust the cooking time accordingly.
- Feel free to add other vegetables, like zucchini or peas, to enhance the dish.
Variation
You can easily make this recipe vegetarian by omitting the chicken and using extra beans or vegetables, like mushrooms or roasted peppers, as the protein source. Substitute the chicken stock with vegetable stock for a vegetarian-friendly meal.
FAQs
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time, as brown rice takes longer to cook.Is this recipe spicy?
The spice level can be controlled by adjusting the cayenne pepper. Omit it for a milder flavor.Can I make this dish ahead of time?
Yes, you can prepare the chicken and rice mixture and store it in the fridge until you’re ready to bake it. Refrigerate for up to 24 hours before cooking.
Enjoy your One Pot Mexican Chicken and Rice! It’s an easy, flavorful meal that everyone can enjoy.
One Pot Mexican Chicken and Rice
Ingredients
Spice Mix
- 2 tsp garlic powder (or 2 garlic cloves, minced)
- 2 tsp paprika
- 2 tsp cumin powder
- 1 ¾ tsp salt
- ½ tsp cayenne pepper (optional) For added spice
- Black pepper
Main Ingredients
- 5 pieces chicken thighs, bone-in, skin on
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 small onion, peeled and diced (or 1/2 large)
- 1 clove garlic, minced
- 1 medium red capsicum (bell pepper), diced or sliced
- 1 cup long grain rice, uncooked
- 1 cup chicken stock/broth, low sodium (or vegetable stock)
- ¾ cup tomato passata (US: tomato puree)
- 1 cup frozen corn kernels (or canned, drained)
- 1 can black beans, drained and rinsed (or red kidney beans) 400g/16oz
- 1 whole lime, plus extra to serve
- Coriander/cilantro, for garnish
- Sliced jalapeño peppers (optional) For added heat
Instructions
Preparation
- Preheat the oven to 180°C/350°F (160° fan).
- In a small bowl, mix the garlic powder, paprika, cumin, salt, cayenne pepper, and black pepper to create the Mexican spice mix.
- In a large bowl, combine 1 1/2 tablespoons of the spice mix with 1 tablespoon olive oil and lime juice to make a paste. Add the chicken and toss to coat.
- Optional: Marinate the chicken for 1 hour, or overnight for best flavor, or proceed with the recipe immediately.
Cooking
- In a deep skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the chicken skin-side down for 4 minutes until light golden, then flip and sear the flesh side for 1 1/2 minutes. Remove chicken to a plate.
- In the same skillet, add onion, garlic, and capsicum. Sauté for 3 minutes until the onion softens.
- Add the rice and stir. Then pour in chicken stock, tomato passata, corn, black beans, and the remaining spice mix. Stir to combine.
- Place the chicken on top of the rice, skin-side up. Cover the skillet with a lid or foil and bake in the oven for 25 minutes.
- After 25 minutes, remove the cover and bake for an additional 15 minutes until small puddles of liquid remain on the surface of the rice.
- Remove from the oven and let it rest for 10 minutes uncovered. Squeeze the juice of 1 lime over the dish. Fluff the rice, serve, and top with fresh cilantro, lime wedges, and sliced jalapeños if desired.
