Print

One Pot Mexican Chicken and Rice

One Pot Mexican Chicken and Rice
Print Recipe

One Pot Mexican Chicken and Rice is a vibrant, flavorful, and easy-to-make dish combining tender chicken, aromatic long-grain rice, and a bold blend of Mexican spices, all cooked together in a single pot. Perfect for quick weeknight dinners, this recipe delivers a satisfying, colorful, and family-friendly meal with zesty, comforting flavors and minimal cleanup.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Grains

  • 1 cup long-grain white rice, rinsed

Vegetables & Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1–2 bell peppers, chopped (any color)
  • 1 can (14.5 oz) diced tomatoes

Liquids

  • 2 cups chicken broth (low-sodium recommended)

Spices & Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Oils & Fats

  • 2 tablespoons olive oil or vegetable oil

Finishing Touches

  • Fresh cilantro, chopped (for garnish and stirring in)
  • 1 lime, juiced

Instructions

  1. Prepare the Ingredients: Dice the onion, mince the garlic, and chop the bell peppers. Cut the chicken into bite-sized pieces to ensure even cooking and maximum flavor absorption.
  2. Sauté Aromatics and Chicken: Heat oil in a large pot over medium-high heat. Add the diced onion and minced garlic, cooking until fragrant and translucent. Add the chicken pieces and brown on all sides to lock in flavor.
  3. Add Spices and Vegetables: Stir in chili powder, cumin, paprika, salt, and pepper, coating the chicken and aromatics evenly. Mix in the diced tomatoes and chopped bell peppers, allowing the flavors to blend before adding liquids.
  4. Add Rice and Broth: Pour in the rinsed rice and chicken broth, stirring thoroughly to combine all ingredients. Ensure the rice is fully submerged in the liquid for proper cooking.
  5. Simmer Until Cooked: Bring the pot to a boil, then reduce heat to low and cover with a lid. Let it simmer gently for about 20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Finish with Fresh Ingredients: Remove the pot from heat. Fluff the rice with a fork, then stir in fresh chopped cilantro and the juice of one lime. Taste and adjust seasoning if necessary, then serve hot.

Notes

  • Use a good-quality, low-sodium chicken broth for best flavor.
  • Toast spices in oil before adding liquids to enhance their aroma and depth.
  • Maintain a gentle simmer to prevent rice from burning or undercooking.
  • Let the dish rest covered for 5 minutes after cooking to allow the rice to steam fully.
  • Add fresh lime juice at the end to preserve its bright, fresh flavor.

Nutrition

Keywords: one pot meal, mexican chicken and rice, easy dinner, weeknight recipe, chicken rice skillet, mexican spices

Find it online: https://lillysplate.com/one-pot-mexican-chicken-and-rice/