Easy Mexican Chicken and Rice (One-Pot)

One-pot Mexican chicken and rice made with chicken thighs, tomato paste, and Mexican spices. Just 30-minutes, one-pan, and dinner is on the table!

Course dinner

Cuisine Mexican

Diet Gluten Free, Low Lactose

Keyword chicken and rice, Mexican chicken and rice

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 399

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

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.

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.