Zesty Mexican Chicken & Rice: A Cozy One-Pan Recipe

Cooking a delicious one pan mexican chicken and rice dinner creates magic in the kitchen with minimal cleanup.

Weeknight meals demand simplicity and flavor that satisfies hungry appetites.

This recipe brings zesty spices and tender chicken together in a single skillet, making dinner preparation effortless.

Layers of aromatic rice, juicy chicken, and bold seasonings blend into a complete meal you’ll crave.

Colorful bell peppers and corn add vibrant texture and nutrition to every bite.

Each forkful delivers a perfect balance of Mexican-inspired ingredients that transform an ordinary evening into a culinary celebration.

Gather around the table and savor this comforting, easy-to-make dish that promises to become a family favorite.

Ingredients to Make One Pan Chicken & Rice

• Chicken Thighs: Hearty center of the dish, choose bone-in and skin-on for maximum flavor and juiciness, organic or free-range preferred for richer taste.

• Chili Powder, Paprika, Garlic Powder, Cumin, Salt, Pepper: Explosive flavor foundation that creates authentic Mexican-inspired seasoning, use fresh ground spices for most vibrant taste.

• Onion, Red Bell Pepper, Garlic: Aromatic trio that builds deep flavor layers, select firm vegetables with bright colors and no soft spots.

• Chicken Broth, Rice: Provides moisture and textural backbone, choose low-sodium broth and long-grain white rice for best absorption.

• Diced Tomatoes, Corn, Black Beans: Adds texture, nutrition, and authentic Mexican flair, look for no-salt-added varieties for better control of dish's saltiness.

• Olive Oil, Lime Juice, Cilantro: Bright, fresh elements that elevate the entire dish, use extra virgin olive oil and fresh cilantro for maximum flavor impact.

Must-Have Tools for This One Pan Wonder

• Large oven-safe skillet or pan: Essential for searing chicken and baking the entire dish.
• Small bowl: Perfect for mixing spice blend before seasoning chicken.
• Measuring spoons: Helps accurately measure spices for consistent flavor.
• Tongs: Great for flipping chicken and moving ingredients around the pan.
• Sharp knife: Useful for chopping onions, bell peppers, garlic, and cilantro.
• Cutting board: Provides a clean surface for ingredient preparation.

Cooking One Pan Mexican Chicken and Rice

• Spice Up the Chicken

Blend chili powder, paprika, garlic powder, cumin, salt, and pepper. Massage the spice mixture thoroughly onto chicken thighs.

• Sear and Prepare

Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken thighs skin-side down for 3-4 minutes until golden. Flip and cook another 2 minutes. Transfer chicken to a plate.

• Build the Flavor Base

In the same pan, sauté onions and red bell peppers until soft. Add garlic and cook briefly.

• Create the One-Pan Mixture

Mix rice, chicken broth, diced tomatoes, corn, and black beans into the pan. Bring to a gentle simmer.

• Bake and Blend

Tuck seared chicken thighs into the rice mixture, skin facing up. Cover with lid or foil and bake at 375F (190C) for 35-40 minutes until rice is tender and chicken is fully cooked.

• Crisp and Garnish

Optional: Remove foil and broil 2-3 minutes for extra-crispy chicken skin. Finish by squeezing fresh lime juice and sprinkling chopped cilantro over the dish before serving.

Tips to Boost the Flavor in One Pan

• Mix extra spices like smoked paprika or a pinch of cayenne for a bolder, more intense Mexican-inspired flavor profile.
• Prepare the entire dish up to the baking stage a day ahead, refrigerate, and simply pop in the oven when ready to cook for a convenient meal prep option.
• Easily substitute chicken thighs with boneless chicken breasts, turkey thighs, or even lean pork for a flexible protein alternative that works with the same delicious seasoning.
• Add extra vegetables like zucchini, jalapeños, or diced green chiles to boost nutrition and create more depth in the one-pan meal. Consider stirring in some chopped spinach during the last few minutes of cooking for an extra green boost.
• Replace regular rice with cauliflower rice or quinoa for a lighter, gluten-free version that still captures the same vibrant Mexican-inspired flavors.

Serving This Hearty Chicken & Rice Combo

• Fresh Garnish Fiesta: Sprinkle chopped fresh cilantro, green onions, and crumbled queso fresco on top for a burst of color and authentic Mexican flavor.
• Creamy Cool Companion: Serve with a dollop of sour cream or quick guacamole to balance the spicy, warm chicken and rice mixture.
• Zesty Side Kick: Add a simple salsa or quick pico de gallo on the side to provide extra brightness and tanginess that complements the rich, seasoned dish.
• Texture Enhancer: Scatter toasted pumpkin seeds or sliced jalapeños over the top for added crunch and a spicy kick that elevates the entire meal's complexity.

Smart Storage for One Pan Meals

• Prepare spice mix and chop vegetables in advance to streamline cooking process and save 15-20 minutes during active meal preparation.
• Store leftovers in airtight containers for up to 4 days, keeping chicken and rice separate to maintain texture and prevent sogginess.
• Wrap individual portions in freezer-safe containers or bags, which stay fresh for 2-3 months when properly sealed and labeled with date.
• Warm refrigerated portions in microwave with splash of chicken broth to restore moisture, or reheat in oven at 350F for 10-15 minutes until thoroughly heated and chicken reaches 165F internal temperature.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Calories: 120 kcal

Servings: 4

Hearty One Pan Mexican Chicken and Rice Recipe

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4.8 from 12 reviews

• Total Time: 55 minutes
• Yield: 5 1x

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Description

Savory One Pan Mexican Chicken and Rice brings zesty flavors straight from Mexico’s culinary heart to your dinner table. Hearty ingredients meld together, creating a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 6 chicken thighs (bone-in, skin-on or boneless)
• 1 cup long grain rice (uncooked)
• 1 ½ cups chicken broth
• 1 (14.5 oz / 411 g) can diced tomatoes (with juice)
• 1 small onion, chopped
• 1 red bell pepper, chopped
• ½ cup frozen corn (optional)
• ½ cup black beans, rinsed and drained (optional)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp minced garlic
• ½ tsp ground cumin
• ½ tsp black pepper
• Juice of ½ lime
• Chopped fresh cilantro, for garnish

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Instructions

1. Seasoning Preparation: Combine chili powder, paprika, garlic powder, cumin, salt, and pepper. Thoroughly coat chicken thighs with the aromatic spice blend.
2. Chicken Searing: Heat olive oil in a large oven-safe skillet over medium-high heat. Brown chicken thighs skin-side down for 3-4 minutes until golden, then flip and sear briefly. Transfer chicken to a temporary plate.
3. Vegetable Sautéing: In the same skillet, soften onions and red bell peppers for 3-4 minutes. Quickly introduce minced garlic and cook until fragrant.
4. Rice and Liquid Integration: Add rice, chicken broth, diced tomatoes, corn, and black beans to the vegetable mixture. Bring the mixture to a gentle simmer.
5. Chicken Placement and Baking: Nestle seared chicken thighs skin-side up into the rice mixture. Cover with lid or foil and bake in a preheated 375°F (190°C) oven for 35-40 minutes until rice becomes tender and chicken is fully cooked.
6. Finishing Touch: Optional broiling for 2-3 minutes creates extra crispy chicken skin. Garnish with fresh lime juice and chopped cilantro before serving.

Notes

• Marinate chicken thighs in spice mix for 30 minutes before cooking to deeply infuse flavors and tenderize the meat.
• Use low-sodium chicken broth and ensure proper liquid-to-rice ratio to keep rice moist and fluffy during baking.
• Swap chicken thighs with boneless chicken breasts, ground turkey, or firm tofu for dietary variations without changing core recipe technique.
• Select a heavy-bottomed, oven-safe skillet with tight-fitting lid to maintain consistent heat distribution and prevent moisture loss during cooking.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 100 mg