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Mexican Chicken and Rice Dinner

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  • Author: Kimberly
  • 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

Scale

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.