Made in all in one-pan, my easy Mexican chicken and rice is made long-grain white rice, boneless skinless chicken thighs (or you can use breasts), a few Mexican-inspired spices, a bit of tomato paste, and chicken stock. It all adds up to a well-balanced meal that’s ready for dinner in about 30-minutes.

An overhead shot of an enameled cast iron pot with chicken and rice topped with cilantro and a silver serving spoon. The pot is surrounded by a kitchen towel, half an avocado, and small bowls with sliced jalapenos, salsa, and lime wedges.

5 star review

“Coming off a long stretch of not making rice and happy to add this one to our rotating dinner options. I loved it! Kids approved! It was perfect. Next time I’ll try the TexMex slaw! Thanks Robyn! You’ve been helping me with dinners for almost ten years now :)”

– Leslie
See All Reviews »

Make One-Pot Chicken and Rice for Dinner Tonight

It’s no secret that I am a fan of easy, one-pot meals, especially those that come together in 30-minutes or less. My one-pot Mexican chicken and rice recipe ticks all those boxes, making it a great week night dinner staple that’s as simple as it is family friendly. It has easy-to-find ingredients (you probably have most on hand already already), minimal hands-on time, and provides a wholesome meal using chicken thighs (or breasts).

What I love about this recipe in particular is how easy it is to adjust it to your preferences! I keep the ingredient list succinct and simple on purpose (without sacrificing on flavor), but feel free to add additional Mexican-inspired spices, throw in a can of drained beans to bulk it up, or add some more heat. Also know that once this quick and easy meal is done cooking, it just begs for toppings!

Customize your plate with your favorite taco toppings like my easy guacamole, shredded cheese, sour cream, fresh cilantro, hot sauce, or whatever you like! And if you’re looking for another Mexican-inspired weeknight dinner? My Mexican street corn casserole is a crowd-pleasing one-pan option worth adding to the rotation. Or, for another easy chicken and rice dinner, my chicken broccoli and rice is a simple, satisfying meal ready in about 30 minutes!

Welcome to My Kitchen, Let’s Make Mexican Rice with Chicken

Jump to Recipe Instructions
Overhead shot of the following ingredients: raw cubed chicken, onion, lime, chicken stock, oil, tomato paste, rice, spices, and salt.
Gather ingredients.
An overhead shot of an enameled cast iron pot with cooked onions.
Sautee onions.
An overhead shot of an enameled cast iron pot with cooked onions and raw cubed chicken, and spices.
Add chicken and spices and brown.
An overhead shot of an enameled cast iron pot with browned chicken, raw rice, and a dollop of tomato paste.
Add rice and tomato paste.
An overhead shot of an enameled cast iron pot with cooked chicken and raw rice.
Cook until fragrant.
An overhead shot of an enameled cast iron pot with cubed chicken and raw rice. There is chicken stock being poured into the pot.
Add stock and boil.
An overhead shot of an enameled cast iron pot with cooked, but not stirred, chicken and rice.
Cover and cook until rice is tender.
An overhead shot of an enameled cast iron pot with a spoonful of mexican chicken and rice being spooned out.
Serve with toppings of choice.
An overhead shot of bowls of chicken and rice topped with avocado, sour cream, salsa, cilantro, jalapeños and lime wedges. Smaller bowls with the toppings surround them.

Recipe Testing Notes for One-Pot Chicken and Rice

  • When it comes to rice, I recommend long-grain or jasmine rice. I do not recommend using quick-cooking or instant rice, as the final result will be mushy. 
  • I also tested this recipe with both chicken thighs and chicken breasts and prefer chicken thighs as they stay more moist. However, you can use chicken breasts if you prefer.
  • Hate onions? Feel free to leave the onion out in this recipe or use red or white onion if you don’t have yellow onion.
An overhead shot of an enameled cast iron pot with chicken and rice topped with cilantro. The pot is surrounded by a kitchen towel, half an avocado, and small bowls with sliced jalapenos, salsa, and lime wedges.
An overhead shot of an enameled cast iron pot with chicken and rice topped with cilantro and a silver serving spoon. The pot is surrounded by a kitchen towel, half an avocado, and small bowls with sliced jalapenos, salsa, and lime wedges.
5 stars (6 ratings)

Mexican Chicken and Rice (One-Pot)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
One-pot Mexican chicken and rice made with chicken thighs, tomato paste, and Mexican spices. Just 30minutes, one-pan, and dinner is on the table!
Print Recipe Pin Recipe Rate this Recipe

Ingredients

  • 2 tablespoons avocado oil, or other neutral flavored oil such as canola
  • 1/2 yellow onion, finely diced (about 1 cup)
  • 1 pound boneless skinless chicken thighs (or boneless skinless chicken breasts), cut into 1-inch cubes
  • ¾ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cumin
  • 1 cup white long-grain rice
  • 1 tablespoon tomato paste
  • 2 cups low-sodium chicken broth

To Add at the End

  • 1 tablespoon fresh lime juice

Equipment

Instructions 

  • In a large (5- or 6-quart) pot or Dutch oven, heat the oil over medium heat. Add the onion, sprinkle with ¼ teaspoon salt, and cook until softened, stirring occasionally, about 3-4 minutes.
  • Turn the heat to medium-high, then add the chicken and sprinkle with remaining ½ teaspoon salt, garlic powder, paprika, and cumin, stirring to combine. Cook until the chicken is browned and just cooked through, about 5-7 minutes, stirring occasionally.
  • Add the tomato paste and the rice. Cook until fragrant, about 2-4 minutes, stirring frequently.
  • Add the stock and bring to a rapid boil. Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender. 
  • Remove the pot from the heat and allow it to sit for an additional 5 minutes. Uncover, add the lime juice, and fluff with a fork.
  • Serve with optional toppings, if desired.

Notes

  • The Right Pot: Make sure to use a large, heavy-bottomed pot with tight-fitting lid for best results.
  • Rice: Do not use instant or quick cooking rice. 
  • Suggested Toppings: sliced avocado, pickled jalapeño, sour cream.
Course: dinner
Cuisine: Mexican

Nutrition Information:

Serving: 1 (of 4), Calories: 399kcal, Carbohydrates: 42g, Protein: 28g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 108mg, Sodium: 608mg, Potassium: 520mg, Fiber: 1g, Sugar: 1g, Vitamin A: 338IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 2mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Share + Save this Recipe