Hearty and filling with balanced protein and carbs
Perfect for leftovers and meal prepping
Family-friendly and kid-approved
Customizable with vegetables or toppings
Great for weeknight dinners
Naturally gluten-free
Freezes and reheats well
Easily scaled up for a crowd
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Long grain white rice
Onion, chopped
Garlic, minced
Bell pepper, chopped
Canned diced tomatoes (with juices)
Chicken broth
Ground cumin
Chili powder
Smoked paprika (optional)
Salt
Black pepper
Olive oil or vegetable oil
Fresh cilantro and lime (for garnish, optional)
Directions
Heat oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken with salt, pepper, cumin, and chili powder.
Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
In the same pan, add chopped onion and bell pepper. Cook until softened, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add uncooked rice to the pan and toast for 1–2 minutes.
Pour in the diced tomatoes and chicken broth. Stir to combine.
Return the chicken to the pan, nestling it into the rice mixture.
Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until rice is tender and chicken is fully cooked.
Remove from heat and let sit covered for 5 minutes.
Fluff rice, garnish with chopped cilantro and a squeeze of lime, and serve.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: Approximately 40 minutes
Variations
Add black beans or corn to the rice for extra texture and flavor.
Use brown rice (increase cook time and liquid accordingly).
Spice it up with jalapeños or a dash of hot sauce.
Add shredded cheese on top during the last few minutes for a cheesy finish.
Replace chicken with ground beef, turkey, or plant-based meat alternatives.
Make it vegetarian by omitting the chicken and using vegetable broth.
Stir in spinach or kale at the end for a nutrient boost.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat or microwave in 1-minute intervals, stirring in between, until heated through. To freeze, let cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use brown rice instead of white?
Yes, but you’ll need to increase the liquid slightly and extend the cooking time to about 40–45 minutes.
What cut of chicken is best for this recipe?
Boneless thighs are ideal for tenderness and flavor, but breasts also work well if you prefer leaner meat.
Can I make this dish in a rice cooker or Instant Pot?
Yes, both work. Use the sauté function first (for Instant Pot), then cook on the rice or manual setting with natural pressure release.
How do I know the chicken is fully cooked?
Use a meat thermometer to check—chicken should reach an internal temperature of 165°F (74°C).
Will the rice stick to the pan?
Using enough oil and keeping the heat low while simmering with the lid on will prevent sticking. Stir gently if needed.
Can I add cheese?
Yes, a sprinkle of shredded cheddar or a Mexican blend added at the end melts beautifully over the hot rice and chicken.
What kind of tomatoes should I use?
Canned diced tomatoes with their juices work best, but you can also use fire-roasted or fresh chopped tomatoes in a pinch.
Can I prepare this ahead of time?
Yes, it’s perfect for meal prep. Just store in portions and reheat as needed throughout the week.
How do I make it spicier?
Add diced jalapeños, chili flakes, or hot sauce to the cooking liquid, or serve with spicy salsa.
What sides go well with this?
Serve with a simple salad, guacamole, tortilla chips, or sautéed vegetables for a complete meal.
Conclusion
Mexican Chicken and Rice is a flavorful, comforting dish that brings together tender chicken and seasoned rice in one convenient skillet. It’s quick enough for busy weeknights and delicious enough to serve guests. With endless ways to customize and reliable leftovers, this recipe is a must-have in any home cook’s rotation.
Mexican Chicken and Rice is a bold, one-pot meal made with tender chicken, aromatic spices, and fluffy rice simmered in a rich tomato and broth mixture. Perfect for weeknight dinners, it’s hearty, customizable, and full of classic Mexican flavor.
Ingredients
1 1/2 lbs boneless, skinless chicken thighs or breasts
1 cup long grain white rice
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 can (14.5 oz) diced tomatoes with juices
2 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika (optional)
Salt and black pepper, to taste
2 tbsp olive oil or vegetable oil
Fresh cilantro, chopped (for garnish)
Lime wedges (optional, for serving)
Instructions
Heat oil in a large skillet or Dutch oven over medium-high heat.
Season chicken with salt, pepper, cumin, and chili powder.
Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
In the same pan, sauté onion and bell pepper for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in uncooked rice and toast for 1–2 minutes.
Add diced tomatoes with juices and chicken broth. Stir to combine.
Return chicken to pan, nestling into rice. Bring to a simmer.
Reduce heat to low, cover, and cook for 20–25 minutes, or until rice is tender and chicken is cooked through.
Remove from heat and let sit covered for 5 minutes.
Fluff rice, garnish with chopped cilantro and lime juice, and serve warm.
Notes
Use chicken thighs for juicier results; breasts for a leaner option.To prevent sticking, keep heat low and avoid stirring too often while simmering.Brown rice can be used but will need longer cook time and more liquid.Fire-roasted tomatoes add extra depth of flavor.Top with shredded cheese or avocado slices for added richness.
