One‑Pot Mexican Chicken and Rice Recipe

One‑Pot Mexican Chicken and Rice

One‑Pot Mexican Chicken and Rice Recipe is the ultimate quick and easy meal for busy days. This flavorful dish combines tender chicken, fluffy rice, and bold Mexican spices—all cooked together in one pot for minimal cleanup and maximum taste. Perfect for a satisfying lunch or dinner, this recipe will quickly become a family favorite.

Ingredients for One-Pot Mexican Chicken and Rice

🐔 Chicken

• 2 boneless, skinless chicken breasts, cut into small cubes Cutting the chicken into small pieces helps it cook faster and ensures every bite is flavorful and tender.

🛢️ Cooking Base

• 1 tablespoon olive oil Used for sautéing the chicken and vegetables. Olive oil adds a light, healthy richness to the dish.

🧅 Aromatics

• 1 small onion, finely chopped
• 2 garlic cloves, minced Onion and garlic form the flavor base of many Mexican dishes. Sautéing them brings out their natural sweetness and depth.

🍚 Rice & Liquids

• 1 cup long-grain white rice, uncooked Long-grain rice stays fluffy and absorbs all the flavors during cooking.
• 1 can (14.5 oz) diced tomatoes, with juice Adds moisture and a slightly tangy flavor to the dish.
• 1 ½ cups chicken broth (low sodium preferred) Infuses the rice with savory depth while it cooks.

🌶️ Spices & Seasoning

• 1 teaspoon ground cumin Brings a warm, earthy flavor that’s essential in Mexican cooking.
• ½ teaspoon smoked paprika Adds a subtle smoky note that enhances the overall depth.
• ½ teaspoon chili powder (adjust to taste) For a gentle kick. Use more if you like it spicy!
• Salt and black pepper, to taste Balances and enhances all the other flavors.

🌽 Add-ins for Texture & Nutrition

• ½ cup corn kernels (fresh, canned, or frozen) Adds sweetness and a little crunch.
• ½ cup black beans, drained and rinsed Boosts the protein and fiber — classic in Mexican recipes.

🧀 Optional Toppings

• ½ cup shredded cheese Sprinkle on top just before serving for a creamy, melty finish.
• Fresh cilantro or green onions, for garnish Adds a pop of color and freshness to round out the dish.

How to Make One-Pot Mexican Chicken and Rice

1. Sear the Chicken

Start by heating 1 tablespoon of olive oil in a large pot over medium heat.
Add the cubed chicken breasts and season with salt, black pepper, and ½ teaspoon of smoked paprika.
Cook the chicken for about 5 to 6 minutes, stirring occasionally, until it’s golden brown and fully cooked through.
Once done, remove the chicken from the pot and set it aside — you’ll add it back later.

2. Sauté the Aromatics

In the same pot (don’t clean it — all those tasty bits at the bottom add flavor!), toss in the chopped onion and minced garlic.
Sauté for about 2 minutes, just until they soften and smell amazing.

3. Toast the Rice

Now, stir in 1 cup of uncooked long-grain rice.
Let it cook for 1 minute, stirring frequently, so the rice gets lightly toasted and absorbs the flavors from the pan.

4. Add the Liquid and Mix-ins

Pour in:

• 1 can (14.5 oz / 400g) diced tomatoes (with juice)
• 1½ cups of chicken broth
• ½ cup corn kernels
• ½ cup black beans (optional, but delicious)

Return the cooked chicken to the pot and stir everything together until well combined.

5. Simmer and Cook

Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pot with a tight-fitting lid and let it simmer for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed.

6. Let It Rest

Turn off the heat but keep the lid on.
Let the dish rest for 5 more minutes — this helps the rice finish cooking and soak up all the remaining flavor.

7. Fluff and Serve

Use a fork to fluff the rice gently, then garnish with fresh cilantro, green onions, or a few lime wedges if you’d like a bright citrusy finish.

Serving & Storage Tips

• Serve hot with fresh lime wedges, sliced avocado, or a dollop of sour cream on top.
• Sprinkle chopped cilantro or green onions for a fresh, colorful touch.
• Pair it with a simple green salad or warm tortillas on the side.
• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• To reheat, add a splash of water and warm in the microwave or on the stove over low heat.
• You can also freeze portions for up to 2 months—perfect for busy days!

Nutrition & Healthy Swaps

• This dish is rich in protein from chicken and fiber from beans and veggies.
• Use brown rice instead of white rice for extra fiber and nutrients.
• Swap chicken breast with lean turkey or tofu for a lighter option.
• Add more vegetables like bell peppers, zucchini, or spinach for extra vitamins.
• Use low-sodium broth to reduce salt intake.
• For a dairy-free topping, try guacamole or dairy-free yogurt instead of sour cream.
• Want it spicier? Add chili flakes or jalapeños to taste!

Approximate Nutritional Value

Note: These values are approximate and may vary depending on the ingredients you use (like using brown rice, adding cheese, or switching to low-sodium broth).

The Perfect Ending to Your One-Pot Mexican Chicken and Rice Recipe

And there you have it — a One-Pot Mexican Chicken and Rice Recipe that’s bursting with flavor, easy to make, and perfect for any day of the week. With tender chicken, perfectly seasoned rice, and vibrant veggies all cooked in one pot, this dish brings comfort and bold taste to your table with minimal cleanup.

Whether you’re feeding the whole family or meal prepping for yourself, this recipe is a game-changer. It’s hearty, satisfying, and endlessly customizable — add extra spice, toss in some beans or corn, or top it with fresh cilantro and a squeeze of lime for a final touch of freshness.

So grab your spoon, dig in, and enjoy every flavorful bite. Because when lunch (or dinner!) is this easy and this delicious, it deserves to be on repeat. 🌶️🍗🍚

Looking for a quick and satisfying meal? Check out our Quick and Tasty Chicken Lunch recipe — it’s easy to make, full of flavor, and perfect for busy days!

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