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!
PrintMexican Chicken and Rice Dinner
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner, One-Pot Meal
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
Description
This Mexican Chicken and Rice Dinner is a one-pan meal loaded with juicy chicken, spiced rice, and vibrant flavors. With tender chicken thighs, aromatic spices, tomatoes, and beans, this dish is perfect for a hearty weeknight dinner. Serve it with avocado, sour cream, or fresh lime wedges for an extra kick!
Ingredients
For the Chicken:
- 1 1/2 lbs (680g) boneless, skinless chicken thighs (or breasts)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Rice:
- 1 cup (200g) long-grain white rice (uncooked)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 1/2 cups (360ml) chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup corn (optional)
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Avocado slices
- Shredded cheese (cheddar or Mexican blend)
Instructions
- Season the chicken with salt, pepper, chili powder, cumin, and smoked paprika.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté the onion and garlic until soft and fragrant (about 2 minutes).
- Add the rice, cumin, chili powder, and salt. Stir to coat the rice with seasonings.
- Pour in the diced tomatoes, chicken broth, black beans, and corn (if using). Stir well.
- Return the chicken to the pan, nestling it into the rice mixture.
- Cover, reduce heat to low, and simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through (internal temp 165°F / 75°C).
- Remove from heat, let sit for 5 minutes, then fluff the rice with a fork.
- Garnish with fresh cilantro, lime wedges, avocado slices, and shredded cheese. Serve hot!
Notes
- Use brown rice instead of white rice, but increase cooking time by 10-15 minutes.
- Swap chicken thighs for chicken breasts if preferred.
- For extra spice, add a diced jalapeño or more chili powder.
- Serve with tortillas or a side of guacamole for an even heartier meal.
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