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This hearty One Pot Mexican Chicken and Rice has been my family's go-to comfort meal for busy weeknights. The combination of crispy-skinned chicken thighs and flavorful Mexican rice creates a complete dinner that never disappoints.
I first made this dish when I needed to feed unexpected dinner guests with what I had in my pantry. Everyone was so impressed that it's now my signature dish when entertaining, even though it's deceptively simple to prepare.
Ingredients
- Bone in skin on chicken thighs: These stay juicy during cooking and develop amazing crispy skin. Choose thighs with good skin coverage for best results.
- Mexican spice blend: The combination of garlic powder, paprika, cumin, and cayenne creates the perfect balance of warmth and flavor. Adjust the cayenne to control heat level.
- Long grain rice: The texture stays perfectly separate when cooked. Rinse it first for best results.
- Tomato passata: This gives the rice its distinctive red color and rich tomato flavor. Look for passata without added seasonings.
- Black beans and corn: These add protein, texture and authentic Mexican flavor. Canned varieties work perfectly well here.
- Bell pepper and onion: These aromatics create the flavor foundation. Choose a ripe red bell pepper for sweetness.
- Lime juice: Adds brightness that balances the richness. Always use fresh for best flavor.
- Cilantro: The perfect garnish that adds freshness and color. Buy a bunch with vibrant green leaves for best flavor.
How To Make One Pot Mexican Chicken and Rice
- Prepare the spice mix:
- Combine garlic powder, paprika, cumin, salt, cayenne and black pepper in a small bowl. This creates the flavor base for both the chicken and rice.
- Season the chicken:
- Mix some of the spice blend with olive oil and lime juice, then coat the chicken thighs thoroughly. If you have time, let them marinate for an hour or overnight to deepen the flavors.
- Sear the chicken:
- Heat oil in a large oven safe skillet over medium high heat. Place chicken skin side down first until golden and crispy, about 4 minutes, then flip briefly. This step is crucial for developing flavor and texture.
- Sauté the aromatics:
- Remove chicken temporarily and cook onion, garlic and bell pepper in the same pan, scraping up the flavorful bits from the bottom. Let them soften for about 3 minutes until fragrant.
- Build the rice base:
- Add uncooked rice and stir to coat in the oil and vegetable mixture. Pour in chicken stock, tomato passata, corn, beans and the remaining spice mix. The liquid ratio is perfect for achieving fluffy rice.
- Arrange and bake:
- Place the seared chicken on top of the rice mixture, skin side up. Cover and bake for 25 minutes, then uncover and bake 15 minutes more. The covered portion cooks the rice perfectly while the uncovered time crisps up the chicken skin.
- Rest before serving:
- Allow the dish to rest for 10 minutes after removing from oven. This allows any remaining liquid to absorb and the flavors to settle.
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The black beans are actually my favorite component in this dish. They absorb all the wonderful spices and add a creamy texture that contrasts beautifully with the crispy chicken skin. My husband always picks through the rice looking for extra beans, so sometimes I sneak in an extra half can.
Make Ahead Options
This dish reheats beautifully, making it perfect for meal prep. Cook the entire dish, cool completely, then refrigerate for up to 3 days. When reheating, add a splash of water or chicken broth to prevent the rice from drying out. Cover with foil and warm in a 325°F oven until heated through. The chicken skin wont be as crispy when reheated, but the flavor remains delicious.
Perfect Substitutions
While this recipe is designed for bone in chicken thighs, you can adapt it based on what you have available. Boneless thighs work well but cook faster, so add them to the rice about 10 minutes into the baking time. Chicken breasts can work too, but be careful not to overcook them. For a vegetarian version, omit the chicken and double the beans, adding a drizzle of olive oil on top for richness.
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Serving Suggestions
This one pot meal is complete on its own, but there are several ways to enhance your dining experience. Serve with a simple side salad dressed with lime vinaigrette for freshness. A dollop of sour cream or Mexican crema adds wonderful creaminess that complements the spices. For extra indulgence, add sliced avocado or guacamole on the side. If serving guests, put out small bowls of additional toppings like diced tomatoes, sliced jalapeños, and extra lime wedges so everyone can customize their plate.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight, making this an excellent meal prep option. For freezing, portion the rice and chicken separately into freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To maintain the best texture, reheat the rice with a splash of water in a covered microwave safe dish and the chicken in a 350°F oven until heated through.
Frequently Asked Questions
- → What type of rice is best for this dish?
Long-grain rice works best as it remains fluffy and separate during the cooking process. Avoid sticky kinds like sushi rice.
- → Can I use other beans instead of black beans?
Yes, you can substitute black beans with red kidney beans or pinto beans for a similar flavor and texture.
- → Do I need to marinate the chicken?
Marinating the chicken adds extra flavor, but if you’re short on time, you can skip it. The dish will still be delicious.
- → Can I make this vegetarian?
Absolutely! Replace the chicken with vegetables like zucchini or mushrooms and substitute chicken stock with vegetable stock.
- → What toppings pair well with this dish?
Fresh cilantro, lime wedges, sliced jalapeños, sour cream, guacamole, or shredded cheese are great options to enhance the flavor.