Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
One Pot Mexican Chicken and Rice Recipe
This Mexican Chicken and Rice brings collectively your favorite Mexican Pink Rice with candy pops of corn and black beans with a fajita seasoned chicken. Large Mexican flavours. One pot. Sheer perfection!
It is a actually useful recipe should you’ve bought a household of massive eaters and are brief on time as a result of it makes a considerable quantity of meals, it’s an entire meal (no have to make starch and veg sides in addition to a separate protein!) and it’s all carried out in a single pot.
Readers additionally inform me they love that it’s completed within the oven. No want to fret about scorching the bottom of the pot. No stirring or watching to make sure it doesn’t bubble over. It’s solely fingers off.
Plus, it’s Mexican flavoured. “All people” loves Mexican meals, proper!??
And look – proof of juicy chicken and fluffy rice. No mushy rice in my world!
Right here’s what it’s worthwhile to make this One Pot Mexican Chicken and rice:
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Chicken thighs (bone-in, pores and skin on) – For one of the best, juiciest outcomes and golden, flavour infused pores and skin. This reduce of chicken cooks in the identical time it takes for the rice to cook dinner within the oven which makes it the proper selection. Plus, as a result of it’s the juiciest chicken reduce, you get a stack of free flavour added into your rice because the chicken bakes. Win, win!
Choose boneless thighs or breast? As a result of these cook dinner sooner, they may have to be added partway by way of the oven cook dinner time. I’ve included instructions within the recipe notes!
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Mexican spice mix for chicken – see under.
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Rice kind to make use of – Lengthy grain rice is finest right here, for the fluffiest outcomes. Basmati will yield an analogous texture in the long run consequence however you’ll have a refined fragrance of basmati rice flavour within the dish. Not essentially a foul factor, simply not Mexican! 😂 Medium grain rice will yield a a very good consequence albeit barely stickier (as a result of that’s the character of the rice) as will brief grain / sushi rice which is stickier nonetheless.
Rice to keep away from – Risotto rice (arborio), jasmine, brown rice and pretend rice (quinoa, cauliflower rice and many others).
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Tomato passata (puree) – Pureed, strained pure tomatoes, generally labelled “tomato puree” within the US (right here’s a photograph of Mutti tomato passata bought at Walmart). It’s available in Australian supermarkets these days, alongside pasta sauces. Extra on tomato passata right here.
Substitute with canned crushed tomato although simply keep in mind that your rice is not going to be fairly as purple.
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Garlic and onion – Important flavour base.
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Capsicum / bell peppers – On theme for the fajita flavours occurring right here on this dish. You may actually use any color you want, or change it out with different greens like zucchini, carrot and many others.
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Frozen corn – Provides pretty pops of sweetness and color into the rice! I exploit frozen for comfort, as a result of I all the time have it. Canned (drained) can be used or, as with capsicum, substitute with one other diced vegetable.
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Black beans – On theme for this Mexican rice, plus it provides flavour and protein, and fills out the rice. I simply use a can (drained). Black beans are on theme for Mexican meals however could be substituted with another beans corresponding to purple kidney beans.
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Chicken inventory/broth – The liquid during which the rice is cooked. Substitute with vegetable inventory, or water plus inventory powder. Please don’t use water, the dish will lack flavour!
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Lime – For a ending spritz of freshness on the finish.
Mexican spice combine
Right here’s all you want for an amazing Mexican spice combine – garlic powder, paprika, cumin, cayenne (for a contact of warmth – skip or cut back if desired), salt and pepper. All pantry staple spices!
For this recipe, most of it’s used on the chicken however we reserve a bit to season the rice. Love one spice combine that serves duel functions!
It’s as straightforward as 1-2-3:
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Marinate chicken in Mexican spice combine, if time permits.
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Sear chicken, then sauté veg (onion, garlic, capsicum/bell peppers).
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Add rice and every thing else, pop it within the oven.
Dinner. Executed!
1. Marinate chicken (should you can)
The chicken is tastier if in case you have the time to marinate for 1 hour (or in a single day) as a result of the flavour infuses into the flesh. However even should you don’t, the chicken remains to be tremendous tasty due to the seasoning and likewise it absorbs flavour because it cooks with the rice.
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Combine Mexican Spices with olive oil and lime juice in a big bowl to type a paste.
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Marinate chicken 1 hour – Add the chicken and toss to coat. Depart to marinate for 1 hour within the fridge, and even in a single day if you would like. However as famous above, don’t fret should you don’t have time. This dish is completely price making even with out marinating – and I do know this for a reality as a result of I attempted it with and with out marinating! See? 🙂
Cooking vessel
Nevertheless, you can also make this in any giant ovenproof dutch oven or deep skillet. If you happen to don’t have an identical lid, simply cowl with foil for the baking half. If you happen to don’t have an oven-proof skillet, simply do the range steps utilizing any frying pan then switch every thing right into a baking dish. I’ve popped instructions within the recipe notes for a way to do that.
2. Searing and sautéing
This recipe begins off on the range to sear the chicken (flavour!) and sauté the greens. Then you definitely add the rice and liquids, pop the chicken again on prime and put it within the oven. Palms off cooking is one of the best!
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Sear the marinated chicken to brown the pores and skin. The within will / ought to nonetheless be uncooked. We simply need to get some pretty color on the chicken pores and skin which we wouldn’t obtain within the bake time.
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Take away chicken onto a plate and put aside.
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Sauté aromatics – In the identical pot / pan, sauté the onion, garlic and capsicum. Utilizing the identical pot to cook dinner the rice is a path to specific flavour as a result of all of the tasty flavours left within the pan from sautéing the chicken will get soaked up by the rice.
Then add the rice, stir to coat it in all of the tasty flavours (bit like making risotto!).
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Flavoured rice liquid and add-ins – Add the liquids (inventory/broth, tomato passata), reserved Mexican Spice Combine, corn and beans. Then stir to mix.
3. Baking
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High with chicken – Place the chicken on prime. Will probably be partially submerged below the liquid and that’s positive. The truth is, that’s precisely what we wish as a result of the flesh below the liquid will soak up flavour from the seasoned rice inventory. And the pores and skin uncovered above the liquid will brown!
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Bake 25 minutes lined – Cowl with a lid and bake for 25 minutes.
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Bake uncovered quarter-hour – Take away the lid and bake for an extra quarter-hour or till the liquid has been virtually fully absorbed by the rice. Some puddles remaining on the floor is ok as they may soak up whereas the rice rests.
Observe: If you happen to style the rice at this stage and it’s nonetheless a contact firmer than you need, that’s positive. It’ll end cooking because it rests within the subsequent step, simply as bizarre white rice does in the course of the resting stage.
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Relaxation 10 minutes – Take away from the oven then relaxation, uncovered, for 10 minutes.
Take away or push the chicken to the aspect, then fluff the rice with a rubber spatula or fork. Squeeze over lime juice, sprinkle with coriander/cilantro and jalapeño if you wish to garnish it. Then serve!
Full meal in a single!
With the tomato and greens on this dish, I think about it an entire meal. However should you’d like so as to add some extra greens on the aspect, have a browse of my aspect salads and greens sides recipe assortment right here. It’s organised by main vegetable so you’ll find one thing to make utilizing what you’ve bought. It’s work in progress – I’m persevering with to construct up the gathering.
Like to know what you suppose should you do that Mexican chicken and rice!
– Johnsat x
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 (Note 1), optional
- Black pepper
- 5 chicken thighs, bone-in, skin on (Notes 2 and 3)
- 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 (Note 4)
- 1 cup chicken stock/broth , low sodium (or vegetable stock)
- 3/4 cup tomato passata (US: tomato puree) (Note 5)
- 1 cup frozen corn kernels (or canned – drained)
- 1 can (400g/16oz) black beans , drained and rinsed (sub red kidney beans)
- 1 lime , plus extra to serve
- Coriander/cilantro
- Sliced jalapeño peppers (optional)
Instructions
- Preheat oven to 180°C/350°F (160° fan).
- Mexican spice mix – Mix the ingredients in a small bowl.
- Rub Chicken – Place 1 1/2 tablespoons of the Mexican Spice Mix in a large bowl (reserve rest for rice) with 1 tablespoon olive oil and lime juice. Mix to form a paste then add the chicken and toss to coat the chicken.
- Marinate (optional) – Marinate chicken for 1 hour, or even overnight, if you have the time. Otherwise, it's fine to proceed with the recipe!
- Sear chicken – Using a large deep skillet preferably with a lid (Note 6), heat the remaining 1 tbsp olive oil over medium high heat. Sear the skin side of the chicken for 4 minutes until light golden, then sear the flesh side for 1 1/2 minutes (will still be raw inside). Remove onto a plate.
- Sauté aromatics – If you've got a lot of burnt spices on the base, scrape off and discard some of it. Then in the same skillet, still over medium high heat, add the onion, garlic and capsicum (bell peppers). Sauté for 3 minutes until the onion softens.
- Rice & liquid – Add the rice and stir. Add chicken stock, tomato passata, corn, beans and remaining Mexican Spice Mix. Stir to combine.
- Top with chicken – Place chicken on top of the rice, skin side up. It will be partially submerged but most of the skin should be above the liquid.
- Bake covered 25 min – Bring to simmer, then cover skillet with a lid or foil and place in the oven for 25 minutes.
- Bake uncovered 15 min – Remove the lid/foil and bake for a further 15 minutes until only small puddles of liquid remain on the surface of the rice.
- Rest 10 minutes – Remove from the oven and allow to rest for 10 minutes (uncovered). Any remaining liquid will evaporate in this step.
- Serve – Squeeze the juice of 1 lime over the chicken and rice. Remove chicken or push to the side then fluff the rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapeños, if desired. Sour cream also goes well with this, or a dollop of guacamole or avocado sauce!
Notes
1. Spiciness – This recipe isn’t very spicy, but feel free to reduce or omit the cayenne pepper as desired.
2. Bone-in skin-on chicken works best because the meat is juicier and I love the crispy skin. This also works really well with drumsticks.
Works pretty well with boneless chicken thighs (see below for directions). Breast will also work using the same directions as for boneless thighs, but the flesh is not quite as juicy.
3. Boneless, skinless chicken thighs – Sear chicken per recipe so it’s mostly cooked through,. Then just put it on top of the rice at the point you remove the lid. The last 15 minutes in the oven is all that’s needed to finish cooking it through.
4. Rice – You can substitute the long grain rice with basmati or medium grain rice. Short grain rice, risotto rice and paella rice are not suited to this recipe (the rice will end up mushy).
5. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. More on tomato passata here. Substitute with canned crushed tomato (but rice colour will not be as red).
6. Cooking vessel – I use my 30cm/12″ shallow casserole pan (2.5 L / 2.5 qts) which has a lid and is the ideal shape for stove-to-oven recipes like this. An ovenproof skillet / fry pan will also work, or a large oven-proof pot. No lid? Just use foil!
Baking dish (ceramic, glass, metal) – Start it in a skillet then transfer it to a baking dish. To do this, after you add the stock and tomato passata, bring it to a simmer and scrape the base clean so any brown bits gets mixed into the stock. Then pour all the liquid into a baking pan, add corn and black beans. Top with chicken, cover with foil then proceed with recipe.
Leftover rice will keep for 2 days, and cooked chicken will keep for 3 – 4 days.
Nutrition per serving.
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