This One Pot Mexican Chicken and Rice brings together your favourite Mexican Red Rice with a fajita seasoned chicken, all made in one pot! You’ll love the fluffy the rice, juicy chicken with crispy skin and the sweet pops of corn. It’s a flavour explosion!
I’m a big fan of one pot chicken and rice recipes like Baked Rotisserie Chicken with Garlic Butter Rice, Chinese Chicken and Rice, Cheesy Chicken Broccoli and Rice and Chicken and Rice Pilaf. Big flavours, two dishes made in ONE pot!
One Pot Mexican Chicken and Rice
I’m dedicating this One Pot Meal to all the other people out there who a) love Mexican food b) love flavour explosions; and c) hate washing up 🙂
The idea to make this came about when I saw this Oven Baked Mexican Rice by Imma at African Bites, one of my favourite blogs. I wondered if I could cook chicken in the same pot to make it a complete meal.
And it worked! Well, the second time it did. The first time I used the same rice to liquid ratio that Imma uses and did not take into account that the chicken releases juices while cooking so the rice was too soft and mushy. Also I adjusted the amount of flavourings in my rice because there is no sauce with this chicken so I wanted the rice to be well flavoured so it could be eaten plain.
The chicken is rubbed with classic Fajita flavours, then seared until brown. I used bone-in chicken thighs with the skin on because I love the crispy skin and I believe that bone-in meats are always juicier. But this recipe works really well with chicken thigh as well (or drumsticks). I personally have not made it with chicken breast because I find chicken breast too dry for this type of recipe (i.e. no sauce or soup).
I would love to hear if you give this a try! This really is a strong flavoured dish because of the spices used in it. The heat comes from a touch of cayenne pepper – you can adjust this to your taste, or substitute with another hot spice or even a dash of your favourite hot sauce! – Nagi
One Pot Chicken and Rice Collection
I’m a big fan of cooking chicken and rice together – for the extra flavour you get! Less washing up is a bonus. 🙂
- One Pan Baked Chicken with Garlic Butter Rice – Seasoned chicken baked with a fluffy buttery garlic rice
- Sticky Baked Chicken with Fruit and Nut Pilaf
- One Pan Baked Chicken Shawarma with Chickpea Pilaf
- Baked Lemon Pepper Chicken with Creamy Risotto
- One Pot Chinese Chicken and Rice – it’s like Chinese chicken AND fried rice, all made in one pot!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
One Pot Mexican Chicken and Rice
Ingredients
Mexican Spice Mix
- 1 tbsp garlic powder (or 2 garlic cloves, minced)
- 1 tbsp paprika
- 1 tbsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper (Note 1), optional
- Black pepper
Chicken
- 5 chicken thigh fillets , bone-in and skin on (Notes 2 and 3)
- 2 tbsp olive oil
- 1 lime (juice only)
Rice
- 1 small onion , peeled and diced (or 1/2 large)
- 1 garlic clove , minced
- 1 red capsicum (bell pepper), sliced
- 1 cup long grain rice (Note 4)
- 1 cup chicken stock/broth (or vegetable stock)
- 3/4 cup tomato puree or passata (Note 5)
- 1 cup frozen corn kernels (or canned - drained)
- 1 can (400g/16oz) black beans , drained and rinsed (or sub with red kidney beans)
Garnish
- 1 lime , plus extra to serve
- Coriander/cilantro
- Sliced jalapeño peppers (optional)
Instructions
- Preheat oven to 180C/350F.
- Combine the Mexican Spice Mix ingredients in a small bowl.
- Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
- Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
- In the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 2 to 3 minutes until the onion and capsicum start to brown. These will get covered in the brown bits stuck to the fry pan from searing the chicken (adds flavour and colour to the rice).
- Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
- Add the chicken stock, tomato puree/passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
- Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.
- Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.
- Bake for 25 minutes, then remove from the oven and take off the lid/foil.
- Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. This step allows the chicken skin to crisp up and the remaining liquid in the rice to largely evaporate.
- Remove from the oven and allow to rest for 5 to 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
- Squeeze the juice of 1 lime over the chicken and rice.
- Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream and yoghurt also goes well with this.
Recipe Notes:
Nutrition Information:
I have made this dish several times its one of my favourites
Absolutely delicious! Can’t believe I hadn’t come across this recipe previously. Lovely combination of flavours and textures. Quick and easy to prepare. Thanks Nagi for the another superb recipe 😊
You’re welcome Helen!
Ive made this before and it’s fantastic!
I just wondered, If I take the chicken off the bone (left overs) can I freeze the remainder?
This recipe looks amazing!! I was just wondering if it would be okay to do this recipe and omit the chicken. Look forward to trying it out
Absolutely fine to leave the chicken out! 🙂
Hi Nagi, is it possible to make this dish with brown rice? How do you think the cooking time would change (if at all?) Cheers
Love the recipes and the videos, they are so helpful. Sorry I did not see one for this recipe, is there one? Hello to you from me in Florida, USA. This is very tasty and as Mexican as I like too.
Be safe.
Hi David! I haven’t done on for this yet 🙂 This is an oldie I shared way back before I learned how to make videos! I have it on my list of things to create 🙂 N x
Thank you for responding. I enjoy your recipes and am using them too! Please send out a notice when you have completed the video for this recipe and it is available for us to see. Be safe!
This was one of the best Mexican authentic recipes I have ever made. My kids loved it and the rice and chicken was extremely flavorful! I couldn’t believe how yummy it was when I took the first bite! Definitely a keeper!
Terrific to hear Chica! Thanks for letting me know you enjoyed it – N x
Hi Nagi – our family is not a big fan of black or red beans. Can I omit entirely? Or what would be a good substitute? Thanks!
Hi Michelle! Totally fine to leave them out! 🙂 N x
Wasn’t sure about this one only because I am not a big fan of beans but the Hubs loves anything with rice and cumin! Welp …. Not only did he gobble it up I sat there right beside him doing the same! Lol I vow never to judge a recipe by its beans again!!! 😁
Wow is pretty much all I have to say! This was so simple, I had all of the ingredients in my fridge/pantry and it tasted AMAZING! Thank you Nagi 😃
So glad you enjoyed this Kirsty! N x ❤️
Made this and it turned out amazing. Thank you. Can’t wait to cook it for friends.
That’s wonderful to hear Jay! Thanks for letting me know! N x ❤️
This is sensational! So tasty, flavourful and easy to make. One of my favourite meals I’ve ever cooked.
That’s terrific to hear Mial!! So pleased you enjoyed this – N x
Just made it for dinner.
Made this last night for the first time with 2 whole legs separated into thighs and drumsticks – so yummy, and enough left for a whole extra dinner 🙂
Instead of cayenne in the rub, I added to the tomatoes a scant teaspoon of my latest find – chipotle in adobo sauce. It is so potent that one tsp is plenty for 2 portions, and we do like spicy! Lasts for weeks in the fridge so works out very economical for that tiny tin 🙂
I am loving your recipes. We both recently retired and have been spending a bit more time experimenting with new dishes and methods. We still don’t want to spend too long in the kitchen, or too many dollars, so your posts are very welcome 🙂
Keep up the excellent work, and pats for Dozer too 😉
Have a lovely Christmas and New Year, from Carol in Auckland 🙂
Terrific to hear Carol!! So glad you enjoyed this, thanks for letting me know. Pats passed onto Dozer and received happily! N x ❤️
Yum! Absolutely love a one pot dinner & this is a winner.. thank you 😊
That’s terrific to hear Claire! So glad you enjoyed this, thank you for letting me know! N x
in your recipe 1 cup equal to how much gram ?
1 cup of uncooked rice is about 180 grams 🙂
Hi Nagi!
Can this be cooked wholly on the stove top? I don’t have a pan they can go in the oven! Or should I just transfer to an oven dish?
Thanks, and YUM
Hi Jax! This one is designed for the oven so yes, at the step where it goes in the oven, transfer it all into an oven dish and add 5 minutes to the baking time (gives the baking dish time to heat up 🙂 ) N x