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
If you love a good taco night but hate the cleanup, this Mexican Chicken and Rice is about to become your new favorite dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, minced
- 1½ pounds boneless, skinless chicken breast, cut into ½-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked long grain rice, rinsed
- 3 tablespoons tomato paste
- 1½ cups water
- 1 (4-ounce) can green chilies
- Fresh cilantro, roughly chopped, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
- Add the chicken pieces to the pot and season with garlic powder, chili powder, cumin, salt, and black pepper. Cook for about 7 minutes, stirring occasionally, until the chicken is mostly cooked through.
- Add the rinsed rice and tomato paste. Stir everything together and let it cook for about 2 minutes so the flavors blend.
- Pour in the water and green chilies. Stir to combine, bring to a boil, then lower the heat to a simmer. Cover the pot with a tight-fitting lid and cook for 20 minutes, or until the rice is tender and fully cooked.
- Remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the steam to finish cooking the rice.
- Fluff the rice with a fork, sprinkle with fresh cilantro, and serve warm.
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.