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Delicious One Pot Mexican Chicken and Rice prepared with vibrant spices and fresh ingredients.

One Pot Mexican Chicken and Rice

This comforting One Pot Mexican Chicken and Rice combines tender chicken, fluffy rice, and hearty beans, all seasoned with vibrant spices, making it perfect for weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

Spices
  • 2 tsp garlic powder Can substitute with fresh garlic for stronger flavor.
  • 2 tsp paprika
  • 2 tsp cumin powder
  • 1 3/4 tsp salt
  • 1/2 tsp cayenne pepper Optional, adjust to taste.
  • Black pepper
Main Ingredients
  • 5 pieces chicken thighs, bone-in, skin on Opt for bone-in and skin-on for moisture and flavor.
  • 2 tbsp olive oil Extra virgin adds richer flavor.
  • 1 tbsp lime juice
  • 1 small onion, peeled and diced
  • 1 clove garlic, minced
  • 1 piece red capsicum (bell pepper), diced or sliced
  • 1 cup long grain rice, uncooked Use a type suitable for absorbing flavors.
  • 1 cup chicken stock/broth, low sodium Ensure gluten-free if needed.
  • 3/4 cup tomato passata (US: tomato puree)
  • 1 cup frozen corn kernels (or canned, drained) Fresh corn can be substituted when in season.
  • 1 can (400g/16oz) black beans, drained and rinsed
  • 1 piece lime, plus extra to serve
  • Coriander/cilantro
  • Sliced jalapeño peppers (optional)

Method
 

Preparation
  1. Preheat oven to 180°C/350°F (160° fan).
  2. Mix garlic powder, paprika, cumin, salt, cayenne, and black pepper in a small bowl.
  3. Combine 1 1/2 tbsp spice mix with olive oil and lime juice in a bowl, add chicken and toss to coat well.
  4. Optional: Marinate the chicken for 1 hour or overnight for deeper flavor.
Cooking
  1. Sear the chicken skin side down for 4 minutes in a heated skillet, then flip and sear the other side for 1.5 minutes.
  2. Remove chicken and sauté onion, garlic, and capsicum for about 3 minutes until softened.
  3. Add rice, then chicken stock, tomato passata, corn, beans, and remaining spice mix; stir to combine.
  4. Nestle chicken on top of the rice, skin side up for a beautiful presentation.
  5. Cover and bake for 25 minutes, then uncover and bake for another 15 minutes to achieve a lovely golden color.
  6. Let it rest for 10 minutes, then serve with lime juice, cilantro, and jalapeños if desired.

Notes

This dish is perfect for gatherings and allows for various substitutions. Leftovers can be stored in airtight containers for up to 3 days.