Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Servings: 5
This dish is an explosion of flavours in one-pot! Juicy chicken with crisp skin, fluffy rice, with sweet pops of corn. This Mexican Chicken and Rice sure hit me hard!
Ingredients
MEXICAN SPICE MIX:
1 tablespoon garlic powder (or 2 garlic cloves, minced)
1 tablespoon paprika
1 tablespoon cumin powder
1 3/4 teaspoons salt
1/2 teaspoon cayenne pepper, optional
Black pepper
CHICKEN:
5 chicken thigh fillets, bone-in and skin on
2 tablespoons olive oil
1 lime (juice only)
RICE:
1 small onion, peeled and diced (or 1/2 large)
1 garlic clove, minced
1 red capsicum (bell pepper), sliced
1 c. long-grain rice, uncooked
1 c. chicken stock/broth (or vegetable stock)
3/4 c. tomato puree or passata
1 c. frozen corn kernels (or canned – drained)
1 can (400 grams/16 ounces) black beans, drained and rinsed (or sub with red kidney beans)
GARNISH:
1 lime, plus extra to serve
Coriander/cilantro
Sliced jalapeño peppers (optional)
How to make One Pot Mexican Chicken and Rice
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.
Step 2: In a small bowl, combine the Mexican Spice Mix ingredients.
Step 3: In a small bowl with a tbsp oil and lime juice, place 2 tbsp, Mexican Spice Mix. Mix well until combined. On the entire chicken, slather the Mexican Spice Mix with your hands.
Step 4: In a deep skillet, heat a tbsp oil over medium-high heat. Once the oil is hot, add the chicken to the skillet in batches. Cook for about a minute and a half minutes on the other side until brown. Transfer the chicken to a plate.
Step 5: Add the onion, garlic, and capsicum (bell peppers) in the same skillet over medium-high heat. Saute for about 2 to 3 minutes until the onion and capsicum begin to brown.
Step 6: Adjust the heat to medium, add the rice, and stir to coat.
Step 7: Pour in the chicken stock along with tomato puree/passata, corn, beans, and the rest of the Mexican Spice Mix. Stir well.
Step 8: Add the chicken back on top of the rice, skin side up.
Step 9: Bring everything to a simmer before turning the heat off. With a lid, cover the skillet, then put it inside the oven. Bake for about 25 minutes.
Step 10: Uncover and bake for another 10 to 15 minutes, uncovered until only a small amount of liquid remains on the surface.
Step 11: Let the Mexican Chicken and Rice rest for at least 5 to 10 minutes, uncovered.
Step 12: Over the chicken and rice, squeeze the juice of 1 lime.
Step 13: If desired, garnish with coriander/cilantro leaves, more lime wedges, and sliced jalapeños. And enjoy sour cream.
Notes:
For consistent results, I always use cayenne pepper instead of chilli powder.
For juicier and crispier skin, I use bone-in skin-on chicken for this recipe. If desired, use a drumstick instead and it’s perfectly fine. Or skinless chicken thigh fillet for a healthier variety.
If you prefer using chicken thigh fillets, add them into the skillet after cooking in the oven for 10 minutes.
For this recipe, use basmati or jasmine rice instead of the long grain. Or medium grain rice. Make sure to not use short-grain rice, risotto rice, and paella rice as the rice will end up mushy.
Make your own pureed tomatoes in a blender or simply mix 1/3 cup of tomato paste with 2/3 cup water and add 1 tsp of sugar.
NUTRITION FACTS:
Serving: 442g | Calories: 713cal (36%) | Carbohydrates: 61.2g (20%) | Protein: 40.8g (82%) | Fat: 33.9g (52%) | Saturated Fat: 1.1g (7%) | Cholesterol: 144mg (48%) | Sodium: 1612mg (70%) | Potassium: 793mg (23%) | Fiber: 7.4g (31%) | Sugar: 6.1g (7%) | Vitamin A: 1200IU (24%) | Vitamin C: 48.7mg (59%) | Calcium: 70mg (7%)

Ingredients
- MEXICAN SPICE MIX:
- 1 tablespoon garlic powder (or 2 garlic cloves, minced)
- 1 tablespoon paprika
- 1 tablespoon cumin powder
- 1 3/4 teaspoons salt
- 1/2 teaspoon cayenne pepper, optional
- Black pepper
- CHICKEN:
- 5 chicken thigh fillets, bone-in and skin on
- 2 tablespoons olive oil
- 1 lime (juice only)
- RICE:
- 1 small onion, peeled and diced (or 1/2 large)
- 1 garlic clove, minced
- 1 red capsicum (bell pepper), sliced
- 1 c. long-grain rice, uncooked
- 1 c. chicken stock/broth (or vegetable stock)
- 3/4 c. tomato puree or passata
- 1 c. frozen corn kernels (or canned - drained)
- 1 can (400 grams/16 ounces) black beans, drained and rinsed (or sub with red kidney beans)
- GARNISH:
- 1 lime, plus extra to serve
- Coriander/cilantro
- Sliced jalapeño peppers (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.
Step 2: In a small bowl, combine the Mexican Spice Mix ingredients.
Step 3: In a small bowl with a tbsp oil and lime juice, place 2 tbsp, Mexican Spice Mix. Mix well until combined. On the entire chicken, slather the Mexican Spice Mix with your hands.
Step 4: In a deep skillet, heat a tbsp oil over medium-high heat. Once the oil is hot, add the chicken to the skillet in batches. Cook for about a minute and a half minutes on the other side until brown. Transfer the chicken to a plate.
Step 5: Add the onion, garlic, and capsicum (bell peppers) in the same skillet over medium-high heat. Saute for about 2 to 3 minutes until the onion and capsicum begin to brown.
Step 6: Adjust the heat to medium, add the rice, and stir to coat.
Step 7: Pour in the chicken stock along with tomato puree/passata, corn, beans, and the rest of the Mexican Spice Mix. Stir well.
Step 8: Add the chicken back on top of the rice, skin side up.
Step 9: Bring everything to a simmer before turning the heat off. With a lid, cover the skillet, then put it inside the oven. Bake for about 25 minutes.
Step 10: Uncover and bake for another 10 to 15 minutes, uncovered until only a small amount of liquid remains on the surface.
Step 11: Let the Mexican Chicken and Rice rest for at least 5 to 10 minutes, uncovered.
Step 12: Over the chicken and rice, squeeze the juice of 1 lime.
Step 13: If desired, garnish with coriander/cilantro leaves, more lime wedges, and sliced jalapeños. And enjoy sour cream.
Notes
For consistent results, I always use cayenne pepper instead of chilli powder. For juicier and crispier skin, I use bone-in skin-on chicken for this recipe. If desired, use a drumstick instead and it’s perfectly fine. Or skinless chicken thigh fillet for a healthier variety. If you prefer using chicken thigh fillets, add them into the skillet after cooking in the oven for 10 minutes. For this recipe, use basmati or jasmine rice instead of the long grain. Or medium grain rice. Make sure to not use short-grain rice, risotto rice, and paella rice as the rice will end up mushy. Make your own pureed tomatoes in a blender or simply mix 1/3 cup of tomato paste with 2/3 cup water and add 1 tsp of sugar.