Sizzling One Pan Mexican Chicken and Rice Recipe for Families

Culinary magic happens when a one pan mexican chicken and rice dish emerges from your kitchen with minimal cleanup.

Savory aromas will transport you straight to vibrant street markets of mexico.

Weeknight dinners become extraordinary with this simple yet incredibly flavorful combination.

Bold spices dance through tender chicken and perfectly cooked rice, creating a meal that feels like a celebration.

Comfort meets convenience in this streamlined recipe that promises maximum taste with minimum effort.

Each bite delivers a symphony of textures and zesty flavors.

You’ll love how quickly this meal comes together, making it a perfect solution for busy evenings.

Prepare to be amazed by how one pan can deliver such deliciousness.

What’s Great About One Pan Mexican Chicken and Rice

• Streamline your cooking with this hassle-free meal that requires minimal cleanup and maximum flavor in just one skillet.
• Swap ingredients like using quinoa instead of rice or adding different proteins to match your dietary preferences and family tastes.
• Combine lean protein from chicken thighs with fiber-rich black beans, vegetables, and complex carbohydrates for a balanced, wholesome meal that supports healthy eating.
• Perfect for beginners and busy home cooks, this recipe demands simple techniques like searing and baking, making it approachable for anyone wanting a delicious Mexican-inspired dinner.

Everything You Need for Mexican Chicken and Rice

• Chicken Thighs: Hearty protein base with rich flavor and tender meat, preferably bone-in and skin-on for better moisture.
• Black Beans: Extra protein boost with creamy texture and additional nutrients.

• Chili Powder, Paprika, Garlic Powder, Cumin: Warm Mexican-inspired spice blend for deep flavor profile.
• Salt and Pepper: Essential seasoning for enhancing overall taste.

• Onion: Foundational aromatic with sweet undertones and flavor depth.
• Red Bell Pepper: Colorful vegetable with mild sweetness and crisp texture.
• Garlic: Intense aromatic that adds robust flavor complexity.
• Corn: Sweet vegetable with slight crunch and bright color.

• Chicken Broth: Moisture and flavor base for cooking rice.
• White Rice: Neutral grain that absorbs spices and provides hearty texture.

• Olive Oil: Cooking fat for searing and sautéing.
• Diced Tomatoes: Tangy moisture and acidity to balance dish.
• Lime Juice: Bright, fresh citrus notes for final flavor lift.
• Cilantro: Fresh herb with distinctive Mexican-inspired flavor.

Making One Pan Mexican Chicken and Rice from Scratch

Step 1: Prepare Spice Blend

Mix chili powder, paprika, garlic powder, cumin, salt, and pepper in a small bowl. Thoroughly coat chicken thighs with the spice mixture, ensuring even coverage.

Step 2: Sear Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down, cooking for 3-4 minutes until golden brown. Flip and cook for an additional 2 minutes. Transfer chicken to a temporary plate.

Step 3: Saute Vegetables

• Onion
• Red bell pepper

Saute until vegetables soften (3-4 minutes). Add garlic and cook for 30 seconds, releasing aromatic flavors.

Step 4: Create Rice Base

• Rice
• Chicken broth
• Diced tomatoes
• Corn
• Black beans

Bring the mixture to a gentle simmer, allowing ingredients to blend.

Step 5: Combine and Bake

Nestle seared chicken thighs into the rice mixture, positioning skin-side up. Cover the pan with a lid or aluminum foil. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until rice becomes tender and chicken is fully cooked.

Step 6: Crisp Chicken Skin

Remove foil and broil for 2-3 minutes to achieve a crispier chicken skin, if desired.

Step 7: Finish and Serve

Squeeze fresh lime juice over the dish. Sprinkle chopped cilantro on top. Serve hot and enjoy your delicious one-pan Mexican chicken and rice.

Tips to Nail Mexican Chicken and Rice

• Boost Flavor with Spice Rub: Generously coat chicken thighs with homemade spice blend for deep, authentic Mexican-inspired taste that penetrates the meat thoroughly.
• Achieve Perfect Chicken Sear: Use medium-high heat and resist moving chicken while searing to develop golden-brown crispy exterior that locks in juices and creates incredible texture.
• One-Pan Efficiency Hack: Select a large oven-safe skillet to minimize dish cleanup and streamline cooking process from stovetop to oven with minimal kitchen tools.
• Customize Protein Options: Swap chicken thighs with boneless chicken breasts or swap for beef, pork, or plant-based protein alternatives to suit dietary preferences while maintaining similar cooking technique.
• Rice Liquid Ratio Secret: Ensure proper rice texture by measuring chicken broth accurately and checking rice tenderness during baking to prevent dry or undercooked grains.

How to Store One Pan Mexican Chicken and Rice Easily

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Transfer cooled chicken and rice to freezer-safe containers. Freeze for maximum 3 months. Seal tightly to prevent freezer burn.
• Preheat oven to 350F. Cover dish with foil to prevent drying. Warm for 15-20 minutes until heated through. Add splash of chicken broth to maintain moisture.
• Place portion in microwave-safe dish. Cover with damp paper towel. Heat in 30-second intervals, stirring between each, until thoroughly warm. Add small water amount if rice seems dry.

Perfect Pairings for Mexican Chicken and Rice

• Blend fresh lime juice, tequila, and a touch of agave for a vibrant cocktail that perfectly complements the Mexican-inspired chicken and rice.
• Chop fresh avocados, tomatoes, red onion, and cilantro to create a creamy, tangy side that balances the dish's warm spices.
• Choose a light beer like Corona or Modelo to cut through the richness of the chicken and provide a refreshing contrast to the bold flavors.
• Dice tomatoes, onions, jalapeños, and cilantro to create a bright, spicy condiment that enhances the dish's southwestern profile.

Flavor Variations of Mexican Chicken and Rice to Try

• Vegetarian Black Bean Delight: Replace chicken thighs with firm tofu or plant-based chicken alternative, using same spice blend and cooking method for a protein-packed vegetarian version.
• Low-Carb Cauliflower Rice Option: Substitute traditional rice with cauliflower rice to reduce carbohydrates while maintaining the Mexican-inspired flavor profile and keeping the dish gluten-free.
• Seafood Swap: Replace chicken with large shrimp or white fish fillets, adjusting cooking time to ensure seafood is perfectly cooked without becoming tough or dry.
• Instant Pot Speedster: Transform this one-pan recipe into a quick pressure cooker meal by using an Instant Pot, reducing overall cooking time while maintaining the rich, complex flavors of the original dish.

Mexican Chicken and Rice: FAQs You’ll Want to See

• Can I use chicken breasts instead of chicken thighs?

You can substitute chicken breasts, but they tend to dry out faster. Use boneless, skinless breasts and reduce cooking time by 5-10 minutes to prevent overcooking.

• Is this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always check your broth and spice blend labels to confirm.

• How spicy is this dish?

The recipe has mild to moderate spice from chili powder and cumin. If you want less heat, reduce the chili powder or use a mild variety. For more kick, add extra chili powder or include some cayenne pepper.

• Can I make this recipe in advance?

Prepare the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to cook, add an extra 10-15 minutes to the baking time to ensure everything is heated through.

One Pan Mexican Chicken and Rice Recipe

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4.9 from 25 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Savor hearty One Pan Mexican Chicken and Rice, a zesty culinary journey through bold Mexican flavors. Simmering with aromatic spices and tender chicken, this dish delivers a satisfying meal you’ll crave again and again.

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Ingredients

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Protein:

• 6 bone-in, skin-on chicken thighs (or boneless if preferred)

Spices and Seasonings:

• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

Additional Ingredients:

• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 cup long grain rice (uncooked)
• 1 ½ cups chicken broth
• 1 (14.5 ounces / 411 grams) can diced tomatoes (with juice)
• ½ cup frozen corn (optional)
• ½ cup black beans, rinsed and drained (optional)
• Juice of ½ lime
• Chopped fresh cilantro, for garnish

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Instructions

1. Prepare the spice blend by combining chili powder, paprika, garlic powder, cumin, salt, and pepper in a small mixing container.
2. Thoroughly coat chicken thighs with the prepared spice mixture, ensuring even coverage on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high temperature, creating a hot cooking surface.
4. Carefully place chicken thighs skin-side down, searing for 3-4 minutes until achieving a golden-brown exterior.
5. Flip chicken and cook for an additional 2 minutes, then transfer to a temporary holding plate.
6. In the same skillet, sauté diced onions and red bell peppers until they become translucent and slightly softened.
7. Add minced garlic and quickly incorporate, allowing the aromatics to release their fragrant oils.
8. Pour rice into the skillet, stirring to combine with the vegetable mixture.
9. Add chicken broth, diced tomatoes, corn, and black beans, gently mixing all ingredients.
10. Allow the mixture to come to a gentle simmer, creating a flavorful base for the rice.
11. Carefully nestle the seared chicken thighs on top of the rice mixture, positioning skin-side up.
12. Cover the skillet with a tight-fitting lid or aluminum foil to trap moisture and heat.
13. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 35-40 minutes.
14. Verify the rice is tender and chicken is fully cooked through by checking internal temperature.
15. For extra crispy skin, remove the cover and broil for 2-3 minutes, watching carefully to prevent burning.
16. Finish the dish by squeezing fresh lime juice over the top and garnishing with chopped cilantro.
17. Serve immediately, allowing diners to enjoy the vibrant, one-pan Mexican-inspired meal.

Notes

• Swap chicken thighs with tofu or tempeh for a vegetarian version that maintains the same rich, spicy flavor profile.
• Reduce sodium by using low-sodium chicken broth and cutting salt quantity in half for health-conscious eaters.
• Toast rice briefly before adding liquid to enhance nutty undertones and create deeper, more complex taste dimensions.
• Select bone-in, skin-on chicken thighs for maximum moisture and richer flavor compared to boneless alternatives.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 120
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 150 mg