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Easy One-Pot Mexican Chicken and Rice Recipe for Quick Dinners

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A quick and flavorful one-pot Mexican chicken and rice dish that’s perfect for busy weeknights. Juicy chicken thighs and seasoned rice cooked together for a comforting, fuss-free meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth (low-sodium recommended)
  • 1/2 cup tomato sauce
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (red or orange preferred)
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Dice the onion and bell pepper, mince the garlic, and rinse the rice under cold water until the water runs clear (about 2-3 minutes). Pat the chicken thighs dry and season lightly with salt and pepper.
  2. Heat olive oil over medium-high heat in a large deep skillet or heavy-bottomed sauté pan. Add chicken thighs and cook about 4 minutes per side until golden brown but not fully cooked through. Remove chicken and set aside.
  3. Lower heat to medium. Add diced onion and bell pepper to the pan and cook for 4-5 minutes until softened and fragrant. Stir in minced garlic and cook for another 30 seconds.
  4. Sprinkle chipotle chili powder, cumin, paprika, salt, and pepper over the veggies. Stir to coat evenly. Add rinsed rice and stir until well mixed and slightly toasted, about 2 minutes.
  5. Pour in chicken broth and tomato sauce, stirring gently to combine. Nestle seared chicken thighs back into the pan, partially submerged in the liquid.
  6. Bring mixture to a gentle boil, then reduce heat to low. Cover tightly with lid and simmer for 20-25 minutes without lifting the lid.
  7. After 20 minutes, check if rice is tender and chicken is cooked through (internal temperature 165°F). If needed, cook uncovered a few more minutes to evaporate excess liquid.
  8. Remove from heat and let sit covered for 5 minutes to finish steaming and meld flavors. Garnish with chopped cilantro and serve with lime wedges.

Notes

Rinse rice before cooking for fluffier texture. Sear chicken to lock in juices and add flavor. Avoid lifting lid during simmering to trap steam. Rest dish after cooking for better flavor integration. Use gluten-free chicken broth for gluten-free version. Can substitute chicken breasts but watch cooking time.

Nutrition

Keywords: one-pot, Mexican chicken, chicken and rice, quick dinner, easy recipe, weeknight meal, skillet dinner

Find it online: https://eliplate.com/easy-one-pot-mexican-chicken-and-rice-recipe-for-quick-dinners/