If you love a good taco night but hate the cleanup, this Mexican Chicken and Rice is about to become your new favorite dinner. It’s a quick, easy, one-pan recipe packed with juicy chicken, fluffy rice, warm spices, and just the right kick from green chilies. With minimal prep and tons of flavor, this dish is perfect for busy weeknights—and even better as leftovers.
Why You’ll Love This Recipe
- Everything cooks in one pot
- Made with pantry staples like rice, tomato paste, and canned chiles
- Totally customizable—add corn, black beans, or spice it up with jalapeños
- Family-friendly and meal prep approved
Ingredients You’ll Need
- 1 tablespoon olive oil (or avocado oil, or butter)
- 1 small onion, diced (or substitute 1 tsp onion powder)
- 1 pound boneless skinless chicken breast, cubed (or use thighs)
- 1½ teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup long-grain white rice, rinsed
- 3 tablespoons tomato paste (or 1½ cups tomato sauce; skip water if using sauce)
- 1 can (4 oz) diced green chilies
- 1¾ cups water
- Chopped fresh cilantro, for garnish
Optional Add-Ins
- 1 can black beans, drained and rinsed (add with green chilies)
- ½ cup frozen or canned corn (add with water)
- Sliced jalapeños or pickled jalapeños, for topping
- Fresh avocado or guacamole, to serve
How to Make Mexican Chicken and Rice
Sauté Aromatics
Heat olive oil in a large, deep skillet or pot over medium heat. Add diced onions and cook until softened.
Add Chicken & Spices
Stir in cubed chicken, garlic powder, chili powder, cumin, salt, and pepper. Cook for 4–5 minutes until the chicken is no longer pink on the outside (it will finish cooking with the rice).
Toast Rice & Tomato Paste
Add the tomato paste and rice. Stir well to coat the chicken and rice with the tomato mixture—it should look evenly tinted.
Add Liquids & Chilies
Pour in water and stir in the green chilies. Bring everything to a gentle boil.
Simmer
Reduce the heat to low, cover, and let cook for about 20 minutes or until the rice is tender and the liquid is fully absorbed.
Rest & Fluff
Remove the pot from heat and let it rest, covered, for 5 minutes. Then fluff the rice with a fork and garnish with chopped cilantro.
Tips for Success
- Rinse the rice to prevent it from becoming gummy.
- Use a deep, heavy-bottomed pan with a tight-fitting lid for best results.
- Don’t overcook the chicken initially—it finishes cooking with the rice.
- Let it rest covered after cooking to steam the rice for a fluffy finish.
Serving Suggestions
- Burrito or Taco Bowls: Serve with lettuce, salsa, sour cream, and avocado.
- Stuffed Peppers: Fill halved bell peppers and bake for a fun twist.
- Breakfast Burritos: Wrap leftovers with scrambled eggs and cheese.
- Tacos: Spoon into warm tortillas, top with guac and hot sauce.
Final Thoughts
This Mexican Chicken and Rice is a low-fuss, high-flavor dinner that delivers every time. Whether you’re meal prepping for the week or looking for something cozy and quick on a weeknight, this one-pan meal brings bold flavors with minimal cleanup. Don’t forget the lime wedges and extra cilantro on top—they take it to the next level!
Mexican Chicken and Rice
This one-pan Mexican chicken and rice dish is a weeknight favorite that packs bold flavor with very little fuss.
Ingredients
- 1½ pounds boneless, skinless chicken breast, cut into ½-inch cubes
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 small onion, minced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup uncooked long grain rice, rinsed
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 1½ cups water
- 1 (4-ounce) can green chilies
- Fresh cilantro, roughly chopped, for serving
Instructions
- Start by heating olive oil in a large pot over medium heat. Once hot, toss in the minced onion and let it cook for about five minutes, just until soft and translucent.
- Add the chicken pieces and sprinkle in the garlic powder, chili powder, cumin, salt, and black pepper. Stir everything together and cook the chicken until it’s mostly cooked through—this should take around seven minutes.
- Next, add the rinsed rice and tomato paste right into the pot. Stir well so the rice gets evenly coated in the seasoning and tomato paste, then let it toast in the pan for a couple of minutes.
- Pour in the water and add the canned green chilies. Stir again to combine, bring the whole mixture to a boil, then reduce the heat all the way down. Cover the pot with a tight-fitting lid and let it simmer on low for about twenty minutes, until the rice is tender and has soaked up all the liquid.
- Once it’s off the heat, don’t lift the lid—let the pot sit for another ten minutes so the steam finishes the job. After that, fluff the rice with a fork, sprinkle fresh cilantro over the top, and serve warm.
Notes
- Leftovers will keep well in the fridge for up to four days if stored in an airtight container, and they reheat nicely on the stovetop.
- You can swap the water for vegetable broth if you want more depth, and if you're using quinoa instead of rice, cut the liquid back by about half a cup so it doesn't turn mushy.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 280Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 96mgSodium 459mgCarbohydrates 12gFiber 1gSugar 2gProtein 37g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.