Description
One Pan Mexican Chicken and Rice is a vibrant, all-in-one skillet meal filled with bold spices, juicy chicken, tender rice, beans, and colorful vegetables. It’s a family-friendly favorite that’s quick to prepare, full of flavor, and leaves behind minimal cleanup. Whether for weeknight dinners or casual gatherings, this hearty dish delivers every time.
Ingredients
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1½ lbs boneless, skinless chicken thighs or breasts
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1 cup long-grain white rice
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1 cup chicken broth
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1 can (14.5 oz) diced tomatoes
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1 can (15 oz) black beans, rinsed and drained
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1 cup corn kernels (fresh, frozen, or canned)
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1 bell pepper, diced
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1 small onion, chopped
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2 tablespoons olive oil
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1 teaspoon cumin
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1 teaspoon chili powder
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper to taste
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Optional: 1 cup shredded cheese (cheddar or Mexican blend), lime wedges, cilantro, avocado slices
Instructions
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In a small bowl, mix cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper.
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Rub spice mix over the chicken. Let it sit for 15–30 minutes or cook right away.
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In a large skillet, heat oil over medium-high. Add chicken and brown both sides. Remove and set aside.
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In the same pan, sauté onions and bell pepper for 3–5 minutes until soft.
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Add rice, stir well to coat with spices. Then add diced tomatoes, black beans, corn, and chicken broth.
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Stir to combine. Return chicken to the skillet, nestling it into the rice mixture.
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Bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until rice is cooked and chicken is done.
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Remove from heat. Let rest 5 minutes.
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Optional: Sprinkle with cheese and cover to melt. Top with cilantro, lime juice, or avocado before serving.
Notes
Use brown rice if preferred, but increase liquid and cooking time.
For a vegetarian version, omit the chicken and use extra beans or veggies.
Add heat with jalapeños, red pepper flakes, or hot sauce.
Store leftovers in the fridge for 4 days or freeze for up to 2 months.
Reheat with a splash of broth or water to prevent dryness.
- Prep Time: 15 minutes (plus 15–30 minutes optional marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-pan (Stovetop)
- Cuisine: Mexican-inspired