Why You’ll Love This Recipe
One-Pan Mexican Chicken and Rice is a quick and flavorful meal perfect for busy weeknights. Juicy chicken, tender rice, and bold spices come together in one skillet for a satisfying dish that’s easy to clean up. With classic Mexican flavors like cumin, paprika, and chili powder, this hearty dish is both comforting and crowd-pleasing.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breastsolive oiloniongarliclong grain white ricechicken brothcanned diced tomatoes (with green chiles for extra kick)chili powdercuminpaprikasalt and pepperlime juicefresh cilantro (for garnish)
directions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken with salt, pepper, chili powder, cumin, and paprika.
Sear the chicken on both sides until golden brown (about 3–4 minutes per side), then remove from the skillet and set aside.
In the same skillet, add diced onion and cook until softened, then stir in minced garlic.
Add the rice and toast it lightly for 2 minutes, stirring frequently.
Pour in the chicken broth and diced tomatoes. Stir well and bring to a simmer.
Nestle the seared chicken back into the skillet, cover, and reduce heat to low.
Simmer for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
Squeeze fresh lime juice over the dish and garnish with chopped cilantro before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Swap chicken for shrimp or turkey for a leaner option.
Add bell peppers or corn for extra veggies and color.
Use brown rice, adjusting the liquid and cook time accordingly.
Top with shredded cheese and broil for 2–3 minutes for a melty finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a microwave or on the stovetop with a splash of broth to restore moisture.This dish can also be frozen for up to 2 months; thaw overnight before reheating.
FAQs
Can I use boneless chicken?
Yes, boneless thighs or breasts work well and cook faster.
What type of rice is best?
Long grain white rice is ideal for this recipe as it cooks evenly.
Can I make it less spicy?
Use mild diced tomatoes and reduce the chili powder.
Is this dish gluten-free?
Yes, as long as your broth and spices are certified gluten-free.
Can I prep it ahead?
You can season the chicken and chop the vegetables in advance to save time.
What’s the best pan to use?
A large, deep skillet with a lid or a Dutch oven works perfectly.
Do I need to rinse the rice?
Yes, rinsing helps remove excess starch and prevents stickiness.
Can I use water instead of broth?
You can, but broth adds more flavor to the dish.
Does it work with canned beans?
Yes, add drained canned black beans during the last 5 minutes of cooking.
Can I make this vegetarian?
Omit the chicken and add sautéed vegetables or plant-based protein.
Conclusion
One-Pan Mexican Chicken and Rice is a deliciously simple meal that brings bold flavor and ease to your dinner table. With minimal prep and cleanup, it’s perfect for weeknights when you want something hearty and tasty without the hassle. Give it a try—you’ll love how effortless and satisfying it is.
Print
One-Pan Mexican Chicken and Rice (35-Minutes)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A quick and flavorful one-pan Mexican chicken and rice dish that’s perfect for busy weeknights. Tender chicken breasts, spiced rice, and vegetables all cooked in a single skillet for easy cleanup.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 cup frozen corn
- 1/2 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken strips, season with salt and pepper, and cook until browned on both sides. Remove and set aside.
- In the same skillet, sauté onion and bell pepper until softened, about 5 minutes.
- Add cumin, chili powder, garlic powder, and smoked paprika. Stir to coat the vegetables with spices.
- Add rice and stir to toast lightly for 1-2 minutes.
- Pour in diced tomatoes (with liquid), chicken broth, and corn. Stir well.
- Return chicken to the pan, nestling it into the rice mixture.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
- If desired, sprinkle with cheese and cover for an additional 2 minutes to melt.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- Use boneless, skinless thighs for extra juiciness if preferred.
- For extra heat, add a chopped jalapeño with the vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
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