1-Pot Mexican Chicken & Rice
Made in all in one-pan, this simple & 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 perfect every time.

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
One-Pot Chicken & Rice Magic with a Mexican-Inspired Twist
It’s no secret that I am a fan of easy, fresh one-pan meals, especially those that come together in 30-minutes or less. This 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 avocado, 4-ingredient guacamole, fresh salsa, shredded cheese, sour cream, fresh cilantro, hot sauce, or whatever you like! Now, you definitely don’t even need a side dish for this one (I mean, that’s the point of a one-pan meal, right?), but if you want additional veggies on the side, this meal pairs really well with crunchy and refreshing Mexican slaw.
Make it Vegetarian
If you’re looking for a vegetarian version of this dish, I highly recommend trying my pinto beans and rice which is very similar, just without the meat.
Visual Guide: How to Make Mexican Rice with Chicken








Add More Heat
This family-friendly recipe is not too spicy, so if you want to add more spice, add a can of diced tomatoes with green chilis (like Rotel) or a can of diced green chilis when you add the broth.

Make it A Burrito Bowl!
This recipe is a great base for an easy burrito bowl! Simply add it to a bowl, then add shredded lettuce, easy guacamole, fresh tomato salsa, shredded cheese, cilantro, sour cream, or any of your favorite burrito toppings.

Recipe Testing Notes & More
This recipe is an excellent meal prep recipe! It keeps well in the fridge for up to 3-4 days, in a sealed container. Just gently reheat when ready to eat. It also freezes well stored in a sealed freezer friendly container for up to 2-3 months. You could freeze in single-serving containers for an easy grab-and-go lunch or simple dinner. 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. You can also use ground turkey or ground beef instead of chicken. And if you 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.
Want to Make it it the Instant Pot?
if you’re looking for a similar recipe made in the instant pot, try my instant pot chicken burrito bowl.

This Recipe Is…

1-Pan Mexican Chicken & Rice
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
Optional Toppings
- Fresh Tomato Salsa
- Sliced avocado, pickled jalapeño, sour cream
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
- Note: Make sure to use a large, heavy-bottomed pot with tight-fitting lid for best results. Do not use instant or quick cooking rice. For more modifications and serving suggestions see the full blog post above.
Can tofu be substituted for the chicken? Thank you.
Hi Lynn, I haven’t tested it, but I imagine frying up cubed tofu in place of chicken will work in this recipe. You might also want to check out this recipe for pinto beans and rice, which is essentially a vegetarian version of this chicken and rice dish. I think either would work with the addition of tofu. If you give it a try let us know how it turns out!
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! I served it with cheese quesadillas and 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, this comment literally made my day. 10 years is right — wow! I’m so honored to be part of your dinner routine. So happy to hear this one was a hit — thanks so much for sharing your thoughts!
Hi Robyn! Thanks for your delicious recipe. It’s truly a great recipe and forgiving if you don’t have some ingredients on hand. I subbed chicken bouillon powder and water for the broth and to give it an Asian flair I subbed Hoisin sauce for the tomato paste. Let me say it was fabulous. Next time I’ll add ginger and a llttle 5 spice powder. Thanks again for the inspiration and for the excellent recipes you share with us.
Jada, ohhhhh, I love the way you switched up the flavors to be give this one more of an Asian flavor profile. What a great idea! Thanks for sharing your tips and for leaving a review!
I just made this recipe and it is delicious! I’m definitely going to make this again and again! Quick and easy to make!
Maureen, thanks for sharing these notes and for leaving a review, I’m so happy to hear you enjoyed!