One Pot Mexican Chicken Rice

This hearty One Pot Mexican Chicken and Rice has been my family's weeknight favorite for years. The combination of fajita-spiced chicken thighs resting on a bed of flavorful Mexican rice creates a complete meal with minimal cleanup. The oven-baking method ensures perfectly cooked rice every time without worrying about burning the bottom.

I first made this dish during a particularly busy week when I needed something satisfying but simple. Now my family requests it regularly, and I love watching their faces light up when they smell the aromatic spices filling the kitchen.

Ingredients

• Bone-in chicken thighs with skin: the fat renders during cooking adding incredible flavor to the rice below
• Mexican spice blend: a custom mix of garlic powder paprika cumin cayenne and salt creates authentic fajita flavor
• Long grain rice: provides the perfect texture that stays fluffy without becoming mushy
• Tomato passata: adds rich tomato flavor and beautiful color to the rice
• Black beans and corn: contribute protein fiber and authentic Mexican flavor profile
• Bell peppers and onions: provide sweetness texture and traditional fajita flavors
• Fresh lime juice: brightens the entire dish and cuts through the richness

How To Make One Pot Mexican Chicken and Rice

Create spice mixture:

Combine garlic powder paprika cumin salt cayenne and black pepper in a small bowl. This balanced blend creates authentic Mexican flavor without requiring specialty ingredients. Make sure to mix thoroughly so the spices distribute evenly.

Season chicken:

Coat chicken thighs with some of the spice mixture olive oil and lime juice creating a flavorful paste. Massage this mixture thoroughly into the chicken ensuring you get under the skin for maximum flavor penetration. If time permits allow to marinate for an hour or overnight.

Sear the chicken:

Heat olive oil in a large ovenproof skillet over medium high heat. Place chicken skin side down and cook undisturbed for 4 minutes until golden. This creates flavor through browning and renders some fat which will season the rice. Flip and cook briefly on the other side.

Build the rice base:

In the same skillet sauté onions garlic and bell peppers in the flavorful chicken drippings until softened about 3 minutes. Add rice and stir to coat each grain in the oils and spices. This toasting step adds tremendous depth of flavor to the finished dish.

Add liquids and vegetables:

Pour in chicken stock tomato passata corn black beans and remaining spice mixture. The liquid ratio is critical for perfectly cooked rice. Stir everything together ensuring rice is evenly distributed throughout the pan.

Bake to perfection:

Arrange chicken thighs on top of the rice mixture skin side up. Cover and bake for 25 minutes then uncover and continue baking for 15 minutes more. This two stage cooking process ensures tender juicy chicken and perfectly cooked rice with no soggy or burnt spots.

Rest before serving:

Allow the dish to rest uncovered for 10 minutes after baking. This crucial step lets remaining moisture evaporate and allows flavors to fully develop. Squeeze fresh lime juice over everything before serving for brightness.

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The black beans are perhaps my favorite component in this dish. I discovered their perfect texture and earthy flavor complements the spiced rice beautifully. My grandmother who visited from Mexico was impressed by how authentic the flavors were despite the simplified cooking method.

Make Ahead Options

This dish works wonderfully for meal planning. You can prepare it through several different stages depending on your schedule. The fully cooked dish reheats beautifully and many argue it tastes even better the next day as the flavors continue to develop.

For partial prep marinate the chicken and measure out dry ingredients the night before. You can also chop all vegetables and store them in the refrigerator. When ready to cook simply pick up from the searing step. For complete make ahead refrigerate the finished dish for up to 3 days or freeze in portions for up to 3 months.

Flavor Variations

The beauty of this recipe lies in its adaptability. While the original version creates a classic Mexican flavor profile you can easily adjust ingredients to create new experiences while maintaining the simple cooking method.

For a Caribbean twist substitute coconut milk for half the chicken broth and add diced pineapple instead of corn. Consider using thyme and allspice in your seasoning blend. For a Spanish inspired variation add chopped chorizo when sautéing the vegetables and substitute smoked paprika for regular paprika. Use green olives instead of black beans.

Serving Suggestions

This one pot wonder creates a complete meal but a few simple additions can elevate the dining experience. Serve with a variety of toppings allowing diners to customize their plates. Fresh avocado slices cool sour cream and zesty pico de gallo all make excellent accompaniments.

For a more festive spread include warm tortillas on the side allowing guests to create impromptu tacos with the chicken and rice. A simple side salad with a lime vinaigrette provides a refreshing contrast to the rich spiced dish. For beverages consider a crisp Mexican lager or a fruit forward mocktail with citrus notes.

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Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, but chicken breasts can dry out more quickly than thighs. Consider reducing the oven baking time slightly to ensure they remain juicy.

→ What type of rice works best for this dish?

Long-grain rice is ideal because it retains a firm texture and separates well during cooking. Avoid instant or short-grain rice for best results.

→ Can I make this dish vegetarian?

Absolutely! Replace the chicken with vegetables like zucchini or mushrooms, and use vegetable stock for the rice base.

→ Can I prepare this dish ahead of time?

This dish is best enjoyed freshly made, but you can prepare it a few hours in advance. Keep it covered and reheat gently in the oven or on the stovetop to maintain its flavor and texture.

→ How spicy is this dish?

The spice level is mild due to the small amount of cayenne pepper. Adjust the heat by adding more cayenne or serving with sliced jalapeños for extra kick.

→ What sides go well with this dish?

Serve with guacamole, sour cream, a simple green salad, or warm tortillas to complement the flavors of the dish.