When life gets busy, nothing beats a one-pot recipe that’s hearty, flavorful, and simple to prepare. This One-Pot Mexican Rice with Chicken is a dish that checks all the boxes: bold spices, tender chicken, fluffy rice, and colorful vegetables all cooked together in a single pot. Not only does it save you time on cleanup, but it also delivers a rich, authentic flavor that the whole family will love.
Packed with protein, fiber, and vibrant Mexican-inspired seasonings, this meal is ideal for weeknights, gatherings, or even meal prepping for the week ahead. If you’re looking for a recipe that combines convenience with irresistible taste, this dish deserves a permanent spot in your dinner rotation.
Why Choose One-Pot Recipes?
Before diving into the recipe, let’s talk about why one-pot meals like One-Pot Mexican Rice with Chicken are so popular:
- Time-Saving – Minimal cleanup and quick cooking.
- Balanced Nutrition – Protein, grains, and veggies all in one dish.
- Flavor Development – Ingredients simmer together, creating a deeper flavor.
- Budget-Friendly – Simple, affordable pantry staples come together beautifully.
- Family-Friendly – Easy to customize spice levels and add-ons for picky eaters.
It’s no wonder that one-pot meals have become a staple in kitchens around the world.
Ingredients for One-Pot Mexican Rice with Chicken
Here’s everything you’ll need for this recipe. Using fresh ingredients will give you the best flavor, but pantry substitutions work too.
For the Chicken & Rice:
- 1 ½ pounds boneless, skinless chicken thighs (or breasts, cut into bite-sized pieces)
- 2 cups long-grain white rice (rinsed well)
- 3 tablespoons olive oil (or vegetable oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen or canned corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 4 cups chicken broth (low sodium)
Spices & Seasonings:
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
Garnishes (Optional but Recommended):
- Fresh cilantro, chopped
- Lime wedges
- Sliced jalapeños
- Shredded cheese (cheddar, Monterey Jack, or queso fresco)
- Sour cream or Mexican crema
Kitchen Tools Needed
You don’t need much to prepare this recipe, which makes it even more appealing:
- Large heavy-bottomed pot, Dutch oven, or deep skillet with a lid
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Knife and cutting board
- Small bowl for mixing spices
Step-by-Step Instructions for One-Pot Mexican Rice with Chicken
1: Prepare the Ingredients
- Rinse the rice under cold water until the water runs clear. This prevents it from becoming sticky.
- Dice the onion, bell peppers, and mince the garlic. Set aside.
- Cut the chicken into bite-sized pieces and pat dry with paper towels.
2: Season and Sear the Chicken
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Season the chicken with half of the spice mixture (cumin, chili powder, paprika, oregano, salt, and pepper).
- Sear the chicken pieces until golden brown on all sides, about 4–5 minutes. Remove from the pot and set aside.
3: Sauté the Aromatics
- In the same pot, add the remaining tablespoon of oil.
- Add onions, garlic, and bell peppers. Cook until softened and fragrant, about 5 minutes.
4: Toast the Rice
- Add the rinsed rice to the pot and stir to coat in the oil and aromatics.
- Toast for 2–3 minutes until lightly golden. This step enhances the nutty flavor of the rice.
5: Build the Flavor Base
- Stir in the corn, black beans, diced tomatoes (with juice), and the rest of the spice mixture.
- Add the chicken broth and mix well.
6: Simmer the Dish
- Return the seared chicken to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let simmer for 20–25 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
7: Rest and Fluff
- Remove the pot from heat and let it sit, covered, for 5–10 minutes.
- Fluff the rice gently with a fork.
8: Garnish and Serve
- Top with fresh cilantro, lime wedges, jalapeños, cheese, or sour cream.
- Serve hot and enjoy the explosion of flavors!
Helpful Tips for the Best One-Pot Mexican Rice with Chicken
- Rice Choice Matters – Long-grain white rice works best. Avoid short-grain rice, which tends to get sticky.
- Control the Heat – Adjust cayenne and chili powder for spiciness levels.
- Meal Prep Friendly – This dish reheats beautifully and makes a perfect lunch the next day.
- Protein Swap – You can substitute chicken with ground beef, shrimp, or even tofu for a vegetarian option.
- Add Cheese at the End – Melting shredded cheese over the hot rice makes it extra creamy.
- Make it Smoky – For extra depth, add chipotle peppers in adobo sauce.
- Prevent Mushy Rice – Don’t stir too much once the rice starts cooking. Let it absorb the liquid.
Variations of One-Pot Mexican Rice with Chicken
- Tex-Mex Style – Add shredded cheddar, salsa, and top with tortilla chips.
- Fiesta Rice Bowl – Serve in bowls topped with avocado, pico de gallo, and hot sauce.
- Spicy Kick – Add fresh jalapeños or habanero for serious heat.
- Vegetarian Version – Replace chicken with extra beans, zucchini, or mushrooms.
- Low-Carb Alternative – Swap rice for cauliflower rice (adjust cooking time).
Nutritional Value (per serving, approx. 1 ½ cups)
- Calories: 420
- Protein: 28 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Sugars: 6 g
- Fat: 11 g
- Saturated Fat: 2 g
- Sodium: 680 mg
- Vitamin C: 60% DV
- Iron: 20% DV
Pairing Ideas
This dish is hearty enough on its own, but if you’re serving it as part of a larger meal, here are some ideas:
- Appetizers: Chips with guacamole or salsa verde.
- Side Dishes: Mexican street corn (elote), refried beans, or a fresh garden salad.
- Drinks: Agua fresca, margaritas, or lime sparkling water.
- Dessert: Tres leches cake, churros, or flan.
Why This One-Pot Mexican Rice with Chicken Works
- Balanced flavors – Sweet corn, tangy tomatoes, smoky spices, and savory chicken all in harmony.
- Ease of cooking – Everything comes together in one pot.
- Scalable – Perfect for both family dinners and large gatherings.
- Authentic yet flexible – Inspired by Mexican flavors but easily adaptable.
Conclusion
This One-Pot Mexican Rice with Chicken is more than just a meal; it’s a time-saving, flavor-packed recipe that brings people together. With just one pot and a handful of everyday ingredients, you can create a satisfying dinner that feels like a fiesta at your dinner table.
Whether you’re cooking for your family on a busy weeknight or entertaining friends on the weekend, this dish will quickly become a go-to favorite. Try it once, and it may just replace takeout as your ultimate comfort food.
