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One-Pot Mexican Chicken and Rice

Experience a cozy family classic with this One-Pot Mexican Chicken and Rice, combining tender chicken with vibrant vegetables for a flavorful and quick meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb. boneless, skinless chicken thighs or breasts Tender and juicy, chicken thighs tend to be a tad more forgiving if overcooked.
For the Cooking Base
  • 2 tablespoons olive oil For sautéing your chicken and veggies, adding depth and richness.
  • 1 onion diced A cornerstone of flavor that elevates your dish.
  • 3 cloves garlic Fresh garlic adds brightness to the dish.
  • 1 bell pepper diced (any color you prefer) Adds a sweet crunch and a beautiful pop of color.
For the Rice and Seasoning
  • 1 cup long-grain white rice Plays the starring role in soaking up all those delicious flavors.
  • 1 can (14.5 oz) diced tomatoes, undrained Adds moisture and acidity—key components for flavor.
  • 2 cups chicken broth Use low-sodium if you're watching your salt intake.
  • 1 tablespoon chili powder To bring that warm, spicy kick.
  • 1 teaspoon cumin Earthy and aromatic, a classic in Mexican cuisine.
  • Salt and pepper To taste, essential seasonings that bring everything together.
Optional Garnishes
  • Fresh cilantro For topping, adding freshness and a zing!
  • Lime wedges For serving.
  • Avocado For serving.

Method
 

Cooking Instructions
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. As the oil shimmers, it's ready for action.
  2. Season the chicken with salt and pepper, and add it to the hot pot. Sear for about 5-7 minutes until browned on both sides.
  3. Remove the chicken and set it aside. In the same pot, toss in the diced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables soften.
  4. Add the rice, chili powder, and cumin to the pot. Stir well for about 2 minutes.
  5. Add the diced tomatoes with their juice and chicken broth. Return the chicken to the pot, bringing the mixture to a gentle boil.
  6. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes.
  7. After 20 minutes, ensure the rice is fluffy and the chicken is cooked through. Let it rest for another 5 minutes off the heat, covered, if needed.

Notes

Healthier Swaps: You can use brown rice for a healthier option. Just increase the broth and cooking time according to package instructions. Seasonal Variations: Swap in seasonal vegetables like zucchini or corn for a fresh twist.