Flavorful One Pot Mexican Chicken Rice Recipe for Busy Nights

Name: Flavorful One Pot Mexican Chicken Rice Recipe for Busy Nights
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 cup long-grain white rice or basmati rice (uncooked); 2 cups low-sodium chicken broth; 1 can (14.5 oz) diced tomatoes (fire-roasted recommended); 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen or canned corn kernels; 2 tbsp olive oil; 1 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp oregano; 1/4 tsp cayenne pepper; Fresh cilantro, chopped (optional, for garnish); Lime wedges (for serving); 1 cup shredded cheddar or Mexican blend cheese (for topping)

Posted on November 1, 2025

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Imagine coming home after a long day and craving something hearty, comforting, and packed with flavor. That’s where this One Pot Mexican Chicken Rice recipe comes in! It’s a dish that checks all the boxes—it’s quick, easy, and bursting with zesty, warm spices that’ll transport your taste buds straight to Mexico. Plus, the best part? You only need one pot, which means fewer dishes to clean up. Who doesn’t love that?

I first discovered this recipe during a busy week when I was juggling work deadlines and family commitments. I wanted something satisfying but didn’t have the energy to prepare a complicated meal. After some experimenting with pantry staples and a bit of spice, this recipe quickly became one of my go-to dinners. It’s comforting yet bold in flavor and incredibly versatile for picky eaters or adventurous foodies alike.

This One Pot Mexican Chicken Rice recipe is perfect for busy weeknights, lazy weekends, or even those times when you’re hosting friends and want to impress without stress. The combination of tender chicken, fluffy rice, and a blend of spices creates a symphony of flavors that’ll have everyone asking for seconds. Trust me, you’ll want to add this to your regular meal rotation!

Why You’ll Love This Recipe

Quick & Easy: Ready in under an hour, this recipe is a lifesaver for those hectic nights.
One Pot Wonder: Minimal cleanup means more time to relax after dinner.
Big Flavor: Packed with bold Mexican spices, tangy tomatoes, and tender chicken, this dish is an explosion of taste!
Family-Friendly: Even picky eaters will love this dish—it’s customizable to suit everyone’s preferences.
Versatile: Great for meal prep, dinner parties, or simply enjoying leftovers the next day.

What sets this recipe apart? The secret lies in the perfectly balanced spice blend and the way the rice absorbs all those flavors as it cooks alongside juicy chicken. It’s the ultimate comfort food with a spicy twist, but you can tone it down or crank up the heat depending on your mood. Whether you pair it with fresh guacamole, a dollop of sour cream, or just eat it as is, you’ll be hooked from the first bite.

What Ingredients You Will Need

This dish is all about simple, wholesome ingredients that come together to create a mouthwatering meal. Here’s what you’ll need:

Chicken: Boneless, skinless chicken thighs (or breasts if you prefer) – cut into bite-sized pieces.
Rice: Long-grain white rice or basmati rice (uncooked).
Chicken broth: Low-sodium chicken broth for cooking the rice and infusing it with flavor.
Tomatoes: Canned diced tomatoes (fire-roasted work wonderfully for extra smoky flavor).
Onions: One medium yellow onion, finely chopped.
Garlic: Fresh garlic cloves, minced (because garlic makes everything better).
Bell peppers: One red and one green bell pepper, diced.
Black beans: Canned, drained, and rinsed.
Corn: Frozen or canned corn kernels.
Olive oil: For sautéing.
Mexican spice blend: Chili powder, cumin, smoked paprika, oregano, and a pinch of cayenne for heat.
Fresh cilantro: Chopped, for garnish (optional but recommended).
Lime: Fresh lime wedges for serving.
Cheese: Shredded cheddar or Mexican blend cheese for topping.

Feel free to swap ingredients based on your preferences. For example, use brown rice for a healthier twist, or substitute chicken with shrimp for a seafood version. Don’t have black beans? Try pinto beans or kidney beans instead. Make it your own!

Equipment Needed

The beauty of this recipe is its simplicity! Here’s what you’ll need:

Large skillet or sauté pan: Preferably one with a lid so you can cook everything in one go.
Cutting board: For chopping your veggies and chicken.
Sharp knife: A good knife makes prepping ingredients so much easier.
Measuring cups and spoons: For accuracy when mixing spices and broth ratios.
Wooden spoon or spatula: To stir everything together without scratching your pan.

If you don’t have a large skillet, a Dutch oven or wide pot will work just as well. I’ve used both, and they give the same delicious results!

Preparation Method

Let’s break this recipe down into manageable steps—it’s easy, I promise!

Prep the ingredients: Start by cutting the chicken into bite-sized pieces and chopping the onion, bell peppers, and garlic. Rinse the rice and drain the black beans.
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until they’re browned and cooked through. Remove the chicken from the skillet and set it aside.
Sauté the vegetables: In the same skillet, add the chopped onion, garlic, and bell peppers. Cook for 3-4 minutes until they soften and become fragrant. Stir occasionally to prevent sticking.
Add spices: Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir well until the vegetables are coated in the spices and the aroma fills your kitchen.
Add the rice and liquids: Stir in the uncooked rice, chicken broth, and canned diced tomatoes (including the juice). Bring everything to a boil, then reduce the heat to low.
Simmer: Cover the skillet with a lid and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to ensure the rice doesn’t stick to the bottom.
Add the beans and corn: Once the rice is nearly cooked, stir in the black beans and corn. Return the cooked chicken to the skillet as well. Let everything heat together for 5-7 minutes.
Garnish and serve: Remove the skillet from heat and sprinkle shredded cheese over the top. Cover the skillet for a minute to let the cheese melt, then garnish with fresh cilantro and serve with lime wedges.

Pro tip: If your rice is sticking or not cooking evenly, add an extra splash of chicken broth and stir gently to loosen it up.

Cooking Tips & Techniques

Want to make sure this One Pot Mexican Chicken Rice turns out perfectly? Here are some tips:

Rinse the rice: Don’t skip this step! Rinsing removes excess starch, which helps prevent the rice from clumping together.
Use fresh spices: Old spices can lose their potency. Check the expiration dates to ensure bold flavors.
Customize the spice level: Adjust the cayenne pepper based on your heat tolerance. Start small—you can always add more later!
Be patient: Let the rice cook undisturbed for the first 15 minutes. Stirring too often can make the rice mushy.
Check for seasoning: Before serving, taste the dish and add more salt or lime juice if needed.

Remember, cooking is all about experimenting, so don’t be afraid to play with the flavors and find your perfect balance!

Variations & Adaptations

This recipe is wonderfully versatile. Here are some creative ways to switch things up:

Vegetarian version: Skip the chicken and add extra beans or tofu. You can also toss in some diced zucchini or mushrooms for added texture.
Seafood twist: Swap the chicken for shrimp or fish. Just add the seafood towards the end of the cooking process to avoid overcooking.
Low-carb alternative: Replace the rice with cauliflower rice. It won’t absorb the liquid like regular rice, so reduce the broth by half.

One time, I tried adding chopped pineapple for a tropical twist—it was a hit! Feel free to experiment with your favorite flavors and make it uniquely yours.

Serving & Storage Suggestions

This dish is best served hot, straight from the pan. Scoop generous portions onto plates and garnish with fresh cilantro, a squeeze of lime, and a dollop of sour cream or guacamole.

For a complete meal, pair it with a simple green salad, tortilla chips, or a side of sautéed veggies. If you’re hosting, serve with margaritas or a refreshing agua fresca for a true fiesta vibe!

Leftovers? No problem! Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent the rice from drying out. You can also freeze portions for up to 2 months—just make sure to let it cool completely before freezing.

Nutritional Information & Benefits

This One Pot Mexican Chicken Rice recipe is packed with nutrients and flavor:

High protein: The chicken is a great source of lean protein to keep you feeling full and satisfied.
Fiber-rich: Black beans and brown rice (if you choose that variation) are excellent sources of fiber.
Low in fat: Using olive oil and lean chicken makes this dish a healthier option.
Gluten-Free: If you use gluten-free broth and ensure your spices are safe, this dish is naturally gluten-free.

Plus, ingredients like tomatoes and bell peppers are loaded with vitamins and antioxidants, making this meal as nourishing as it is delicious.

Conclusion

If you’re looking for a flavorful, easy-to-make dinner that requires minimal cleanup, this One Pot Mexican Chicken Rice recipe is your answer. It’s become a staple in my kitchen, and I love how customizable it is for my family’s tastes. Whether you like it spicy or mild, with chicken or shrimp, it’s a dish that adapts to you.

I’d love to hear how you make this recipe your own! Share your favorite variations in the comments, and don’t forget to save this for your next busy night. I promise, you’ll come back to it time and time again.

Happy cooking, and remember—great meals don’t have to be complicated!

FAQs

Can I use brown rice instead of white rice?

Yes, you can! Just keep in mind that brown rice takes longer to cook, so you’ll need to adjust the cooking time and add a bit more broth if necessary.

Can I make this recipe vegetarian?

Absolutely! Swap the chicken for extra beans, tofu, or even diced zucchini for a delicious meat-free version.

What can I substitute for chicken broth?

If you don’t have chicken broth, you can use vegetable broth or even water with a pinch of salt for flavor.

How can I make this dish spicier?

Add more cayenne pepper, diced jalapeños, or a splash of hot sauce to amp up the heat!

Can I freeze this dish?

Yes, just let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 2 months. Reheat with a splash of broth to refresh the flavors and texture.

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