What type of chicken works best for Mexican chicken and rice recipes?

Bone-in, skin-on chicken thighs are ideal because they stay juicy and add rich flavor while cooking evenly with the rice. If you prefer boneless chicken thighs or breasts, add them partway through cooking since they cook faster. This prevents overcooking and keeps the meat tender.

Which rice should I use to get fluffy Mexican chicken and rice?

Long-grain white rice is best for fluffy, separate grains. Avoid sticky rice varieties like medium grain, jasmine, or arborio. Rinsing the rice before cooking removes excess starch and helps prevent clumping, contributing to a light and airy texture.

Can I make this dish spicier or milder to suit my taste?

Yes, you can adjust the heat by modifying the chili ingredients. For more spice, add chopped chipotle peppers in adobo or extra cayenne pepper. To reduce heat, replace chilies with bell peppers or omit spicy seasonings. Serving with yogurt or sour cream can also help soften the spiciness.

How can I substitute tomato passata or paste if I don't have them?

You can use canned crushed tomatoes in place of tomato passata, though the color may be less vibrant. For tomato paste substitutions, tomato sauce works well if you omit some water to keep the consistency right. These swaps maintain the dish’s tomato flavor without affecting texture.

What is the best way to avoid mushy or burnt rice when cooking Mexican chicken and rice?

To prevent mushy rice, sear the chicken first and sauté vegetables before adding rice and liquids. Cover the pan during baking to trap steam, then uncover briefly near the end to allow excess moisture to evaporate. Using a deep pan with a tight lid helps the rice cook evenly without scorching.

Mexican Chicken And Rice Recipe Made Easy In One Pot

Name: mexican chicken and rice
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Cuisine: Mexican
Ingredients: 6 bone-in, skin-on chicken thighs (about 1.2 kg); 1 ½ tbsp Mexican spice mix: 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, ¼ tsp cayenne pepper (optional), 1 tsp salt, ½ tsp black pepper; 2 tbsp olive oil (divided); Juice of 1 lime (about 2 tbsp); 1 medium onion, diced (about 150 g); 2 garlic cloves, minced; 1 red capsicum (bell pepper), diced or sliced (about 150 g); 1 ½ cups (300 g) long grain white rice, rinsed thoroughly; 400 ml low sodium chicken stock or broth; 200 ml tomato passata (or canned crushed tomatoes); 150 g frozen or canned corn kernels, drained; 1 can (about 400 g) black beans, drained and rinsed (red kidney beans can be substituted); Garnishes: lime wedges, fresh coriander/cilantro leaves, sliced jalapeño peppers (optional)

Ingredients

Scale

6 bone-in, skin-on chicken thighs (about 1.2 kg)
1 ½ tbsp Mexican spice mix: 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, ¼ tsp cayenne pepper (optional), 1 tsp salt, ½ tsp black pepper
2 tbsp olive oil (divided)
Juice of 1 lime (about 2 tbsp)
1 medium onion, diced (about 150 g)
2 garlic cloves, minced
1 red capsicum (bell pepper), diced or sliced (about 150 g)
1 ½ cups (300 g) long grain white rice, rinsed thoroughly
400 ml low sodium chicken stock or broth
200 ml tomato passata (or canned crushed tomatoes)
150 g frozen or canned corn kernels, drained
1 can (about 400 g) black beans, drained and rinsed (red kidney beans can be substituted)
Garnishes: lime wedges, fresh coriander/cilantro leaves, sliced jalapeño peppers (optional)

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Instructions

1. Preheat the oven to 350°F (180°C; 160°C fan).
2. Combine the Mexican spices in a small bowl.
3. In a large bowl, mix 1 ½ tablespoons of the spice mix with 1 tablespoon olive oil and lime juice; coat chicken thighs well and marinate for 1 hour or overnight for deeper flavor (optional but recommended).
4. Heat the remaining olive oil in a large deep ovenproof skillet or Dutch oven over medium-high heat. Sear chicken, skin side down, for about 4 minutes until golden and crispy; turn and sear the other side for 1 ½ minutes. Remove chicken and set aside.
5. In the same skillet, sauté onion, garlic, and capsicum for 3 minutes until softened.
6. Add the rinsed rice and stir to coat with the aromatics and residual oil.
7. Pour in the chicken stock, tomato passata, corn, black beans, and remaining Mexican spice mix; stir gently to combine.
8. Nestle the chicken thighs on top of the rice, skin side up, so they are partially submerged but mostly above the liquid.
9. Bring the mixture to a gentle simmer, cover tightly with a lid or foil, and bake in the oven for 25 minutes.
10. Remove the cover and bake uncovered for another 15 minutes, allowing the rice to absorb most of the liquid while maintaining some moisture.
11. Remove from the oven and let the dish rest uncovered for 10 minutes to absorb any remaining liquid and achieve fluffy rice.
12. Before serving, squeeze additional lime juice over the dish, fluff the rice gently, and garnish with fresh cilantro and jalapeño slices if desired.

Last Step:

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Notes

🌶️ Marinating the chicken is optional but enhances flavor depth.
🍽️ Bone-in, skin-on thighs or drumsticks yield the best results; boneless chicken needs partial pre-cooking before baking with rice.
🍚 Use long grain rice rinsed well to achieve fluffy grains; avoid risotto, jasmine, brown, or substitute rices like quinoa or cauliflower rice.

Author: Brandi Oshea
Prep Time: 15 minutes
Marinating time: 1 hour
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten-Free

Nutrition

Serving Size: 442 g
Calories: 713
Sugar: 6.1 g
Sodium: 1612 mg
Fat: 33.9 g
Saturated Fat: 1.1 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 61.2 g
Fiber: 7.4 g
Protein: 40.8 g
Cholesterol: 144 mg