Description
One-Pot Mexican Chicken and Rice is a hearty and flavorful dinner featuring tender seasoned chicken, fluffy rice, tomatoes, peppers, black beans, and bold Mexican-inspired spices. This easy-to-make dish cooks all in one pot, minimizing cleanup while delivering a complete and satisfying meal. Topped with cheese, fresh cilantro, and lime wedges, it’s perfect for busy weeknight dinners and customizable with different vegetables or toppings.
Ingredients
Chicken and Seasoning
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
Liquids and Toppings
- 2 1/2 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Season the chicken: In a bowl, combine the bite-sized chicken pieces with chili powder, cumin, paprika, oregano, salt, and black pepper. Toss well to evenly coat each piece with the spices.
- Brown the chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook until lightly browned on all sides, about 4-5 minutes. Transfer the chicken to a plate and set aside.
- Sauté the vegetables: In the same pot, add diced onion and bell peppers. Cook, stirring occasionally, until the vegetables begin to soften, approximately 4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add rice and liquids: Stir in the long-grain white rice, coating it well with the sautéed vegetables and oil. Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine evenly.
- Return chicken and simmer: Add the browned chicken pieces back into the pot. Bring the mixture to a gentle simmer over medium heat.
- Cover and cook: Reduce heat to low, cover the pot with a tight-fitting lid, and cook until the rice is tender and the chicken is fully cooked, about 20-25 minutes.
- Add black beans: During the last 5 minutes of cooking, stir in the drained and rinsed black beans. Continue cooking covered until heated through.
- Rest and finish: Remove the pot from heat and let the dish rest covered for 5 minutes. Fluff the rice gently with a fork, then sprinkle shredded cheese and chopped fresh cilantro evenly over the top.
- Serve: Serve the Mexican chicken and rice warm with lime wedges on the side for squeezing over each portion.
Notes
- Substitute chicken breasts with boneless thighs for more flavor and tenderness.
- Brown rice can be used but requires extra broth (about 3 cups) and 40-45 minutes cooking time.
- Add extra vegetables like corn, zucchini, or jalapeños for more variety and spice.
- Use pinto or kidney beans instead of black beans if preferred.
- Top with avocado, sour cream, salsa, or crushed tortilla chips for added texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of broth or water to avoid drying out.
- Freeze fully cooled leftovers in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
