One-Pan Mexican Chicken and Rice

Why You’ll Love This Recipe

One-Pan Mexican Chicken and Rice is a hearty, flavorful dish that combines tender, seasoned chicken with fluffy rice, beans, corn, and tomatoes—all cooked together in a single skillet. This easy weeknight meal saves time on prep and cleanup while delivering bold Mexican-inspired flavors that the whole family will enjoy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breasts (boneless, skinless)olive oiloniongarlicbell pepperlong grain white ricetomato pastechicken brothcanned diced tomatoescanned black beanscanned cornchili powdercuminpaprikasaltpepperlime juicefresh cilantro (for garnish)

directions

Season the chicken with salt, pepper, chili powder, cumin, and paprika.

Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until browned, then remove and set aside.

In the same skillet, sauté chopped onions, garlic, and bell pepper until softened.

Stir in the rice and tomato paste, cooking for 1-2 minutes to toast the rice.

Add the chicken broth, diced tomatoes (with juice), black beans, and corn. Stir to combine.

Place the chicken back into the skillet, nestling it into the rice mixture.

Bring to a simmer, then cover and cook on low heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.

Squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 30-35 minutesTotal time: 40-45 minutes

Variations

Use brown rice for a healthier twist, but increase the cooking time.

Add jalapeños or hot sauce for extra heat.

Top with shredded cheese and broil briefly for a melty finish.

Replace black beans with pinto beans if preferred.

Swap chicken for ground beef or turkey for variety.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth to keep the rice moist.Freeze for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

Can I use instant rice?

It’s best to use long grain rice for texture and even cooking. Instant rice may overcook and turn mushy.

Can I make it ahead of time?

Yes, it’s great for meal prep. Prepare as directed and store in portions for easy reheating.

What kind of chicken works best?

Boneless, skinless thighs offer more flavor and stay juicy, but breasts work too.

Is this dish spicy?

The spice level is mild, but you can adjust it with hot sauce or jalapeños.

Do I need to rinse the rice?

Yes, rinsing removes excess starch for fluffier rice.

Can I add vegetables?

Yes, zucchini, spinach, or peas make great additions.

Can I use fresh tomatoes?

Yes, use about 2 cups of chopped fresh tomatoes in place of canned.

How do I prevent soggy rice?

Ensure a good simmer and avoid over-stirring. Keep the lid on during cooking.

Can I cook this in the oven?

Yes, after searing the chicken, bake the dish covered at 375°F for 30-35 minutes.

Is this gluten-free?

Yes, as long as your broth and seasonings are certified gluten-free.

Conclusion

One-Pan Mexican Chicken and Rice delivers comforting, vibrant flavors with minimal cleanup, making it a perfect go-to meal for busy weeknights. Its versatility and heartiness make it satisfying and easy to customize. Try it once, and it might just become a family favorite in your dinner rotation.

Print