Mexican Chicken and Rice Dinner is a one-pan meal bursting with bold flavors and hearty ingredients. Juicy chicken, perfectly seasoned rice, and a medley of spices come together to create a comforting and satisfying dish. This meal is easy to prepare, making it an excellent choice for busy weeknights.

Why You’ll Love This Recipe

One-pan meal for easy cleanup
Packed with bold and savory Mexican flavors
Hearty and filling with protein and grains
Customizable with different vegetables and toppings
Perfect for meal prep and leftovers

Ingredients

u’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or chicken breasts
Olive oil
Onion
Garlic
Bell peppers
Long-grain white rice
Chicken broth
Diced tomatoes
Black beans
Corn
Cumin
Chili powder
Paprika
Oregano
Salt and pepper
Lime juice
Fresh cilantro

Directions

Heat olive oil in a large skillet over medium heat.
Season the chicken with salt, pepper, cumin, chili powder, paprika, and oregano.
Sear the chicken on both sides until golden brown, then remove it from the pan.
In the same pan, sauté the onion, garlic, and bell peppers until softened.
Stir in the rice and toast for about 1 minute.
Add the diced tomatoes, black beans, corn, and chicken broth, mixing well.
Return the chicken to the pan, nestling it into the rice mixture.
Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Remove from heat and squeeze fresh lime juice over the dish.
Garnish with chopped cilantro before serving.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Cheesy Version: Sprinkle shredded cheddar or Monterey Jack cheese on top before serving.
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.
Vegetarian Option: Swap the chicken for extra beans or tofu.
Brown Rice Alternative: Use brown rice instead, but increase cooking time by 10-15 minutes.
Extra Veggies: Add zucchini, carrots, or mushrooms for more texture and nutrients.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portioned containers for up to 3 months.
Reheating: Warm in a skillet over medium heat with a splash of chicken broth, or microwave in 30-second intervals.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, simply shred pre-cooked chicken and add it in during the last few minutes of cooking.

What type of rice works best?

Long-grain white rice is ideal, but you can use jasmine, basmati, or brown rice with adjusted cooking times.

How do I prevent the rice from getting mushy?

Use the correct rice-to-liquid ratio and avoid over-stirring while it cooks.

Can I make this dish in a slow cooker?

Yes, cook on low for 4-5 hours or until the rice and chicken are fully cooked.

What can I serve with this meal?

Pair it with a side of guacamole, tortilla chips, or a fresh green salad.

Can I make it dairy-free?

Yes, simply omit cheese if adding it as a topping.

How can I make it less spicy?

Reduce or omit the chili powder and paprika for a milder flavor.

Can I use instant rice?

Instant rice cooks too quickly and may not absorb the flavors well, so it’s not recommended.

How do I know when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F (75°C).

Can I double the recipe for meal prep?

Yes! Use a larger pan and adjust the liquid accordingly to ensure the rice cooks evenly.

Conclusion

Mexican Chicken and Rice Dinner is an easy, flavorful, and satisfying dish perfect for busy nights. With bold spices, juicy chicken, and tender rice, this one-pan meal is a crowd-pleaser. Try it today and enjoy a homemade Mexican-inspired feast!