Some days I just don’t want to deal with a ton of pots and pans. So, I need something tasty, comforting, and filling—but without spending hours in the kitchen. That’s why this One-Pot Mexican Chicken and Rice has become one of my go-to dinners. First, you quickly sauté the veggies in a pan to bring out their flavor. Then, everything comes together in the oven with the rice, beans, and chicken. The result is juicy chicken, smoky chipotle, fluffy rice, and colorful veggies all in one delicious dish.
Chipotle in adobo sauce
The chipotle in adobo sauce gives that signature smoky, slightly spicy flavor. Mixed with paprika and taco seasoning, the chicken gets a bold taste that pairs perfectly with the rice.
The veggies—onion, carrot, capsicum, and corn—add color, sweetness, and texture. Black beans make the dish hearty and satisfying, while the lime and coriander at the end brighten everything up. And don’t forget a spoon of sour cream on top—it cools down the heat and makes it creamy.
Why You’ll Love This Recipe
- One-pot convenience: everything cooks together for minimal cleanup.
- Balanced and filling: protein, carbs, fiber, and veggies in one meal.
- Customizable spice: keep it mild or add extra chipotle for a smoky kick.
- Meal prep-friendly: leftovers taste even better the next day.
- Also, it’s budget-friendly. You can use pantry staples like rice, beans, and canned tomatoes, and a few fresh vegetables and chicken thighs for a hearty meal.
How to Serve
Once it’s done, top the chicken and rice with fresh coriander, a dollop of sour cream, and lime wedges for brightness. You can also:
- Add shredded cheese during the last 5 minutes of baking for extra richness.
- Serve with avocado slices or a simple tomato salsa.
- Pack leftovers for lunch—reheat in the microwave or oven.
How to make One-Pot Mexican Chicken and Rice
- First, preheat your oven to 220°C (425°F) and place your casserole dish (with lid) inside to warm up.
- Next, rinse the rice under cold water until it runs clear. Then, in the hot dish, combine rice, boiling water, stock paste, corn, and chopped tomatoes. Stir well, cover, and bake while you prep the rest.
- Meanwhile, heat ½ tablespoon of oil in a pan. Add garlic, onion, carrots, capsicum, taco seasoning, and smoked paprika. Cook for 3–4 minutes until fragrant and slightly softened.
- Then, in a bowl, toss chicken pieces with chipotle, sweet paprika, the remaining oil, salt, and pepper. Make sure all pieces are coated.
- After that, take the casserole dish out of the oven. Stir in the veggie mix and black beans, then lay the chicken on top. Cover and bake for 25 minutes.
- Once cooked, remove the lid, stir gently, and bake uncovered for another 5 minutes until the rice is fluffy and chicken is cooked through.
- Finally, sprinkle with fresh coriander, add a spoon of sour cream, and serve with lime wedges.
Tips & Variations
- Chicken swap: use chicken breast instead of thighs, but reduce the baking time slightly.
- Vegetarian version: skip chicken and add more beans or vegetables like zucchini or sweet potato.
- Bean swap: black beans can be replaced with kidney or pinto beans.
- Adjust spice: use less chipotle for mild, or more for smoky heat.
- Make-ahead: store leftovers in the fridge for up to 3 days or freeze portions for up to 2 months. Add a splash of water when reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast works too. Just cut it into chunks and bake slightly less to prevent drying out.
Can I make this vegetarian?
Absolutely. Skip the chicken and add extra beans and vegetables. Zucchini or sweet potato work well.
Can I make this ahead of time?
Yes! Store leftovers in the fridge for 3 days or freeze portions for up to 2 months. Add a splash of water when reheating.
Is it spicy?
It has a gentle smoky heat from the chipotle. Adjust to taste—less for mild, more for spicy.
Can I use another type of rice?
Long-grain or jasmine rice works best. Avoid quick-cooking rice because it will get mushy.
What toppings go well?
Sour cream, lime wedges, fresh coriander, avocado slices, or shredded cheese all work beautifully
This One-Pot Mexican Chicken and Rice is one of those dinners you’ll come back to again and again. It’s flavorful, hearty, and so simple. Once you try it, you’ll want to keep chipotle in adobo on hand at all times.
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One-Pot Mexican Chicken and Rice
Equipment
- 1 Oven safe casserole dish / Cast Iron
- 1 Electric blender
- 1 Frying pan
Ingredients
- 200 g Basmati rice (1 cup)
- 250 g Boiling water (1 cup)
- 2 tsp Chicken stock paste or 1 cube dissolved in water
- 100 g Corn canned or frozen corn (¾ cup)
- 400 g Canned chopped tomatoes (14 oz)
- 5 Garlic cloves minced
- 1 ½ tbsp Olive oil
- 1 medium Onion chopped
- 2 medium Carrots chopped
- 1 Red bell pepper chopped bell pepper, chopped
- 4 tbsp Taco seasoning
- 1 tsp Smoked paprika
- 8 chicken thighs boneless skinless, cut into quarters
- 3 tsp Chipotle chillies in adobo sauce
- 1 tbsp Sweet paprika
- ¼ tsp Salt
- ¼ tsp Black pepper
- 400 g canned black beans, rinsed (14 oz )
- Fresh coriander cilantro, to garnish
- Sour cream to serve
- 1 lime cut into wedges
Instructions
- Preheat oven to 220°C (425°F) and heat casserole dish with lid.
- In a bowl toss chicken with chipotle, sweet paprika, 1tbsp olive oil, salt, and pepper. Set aside.
- Rinse rice until water runs clear. Add rice, boiling water, stock paste, and tomatoes. Cover and bake while prepping vegetables.
- Peel the onion and carrot, then chop them together with the red pepper in a blender or food processor until roughly chopped.
- Heat ½ tbsp oil in a pan. Cook garlic, onion, carrots, capsicum, taco seasoning, and smoked paprika 3–4 min.
- Then, add the veggies and beans to the rice, stirring everything togethe
- Then place chicken on top, cover, bake 25 min.
- Remove lid, stir, bake 5 more min until rice is fluffy and chicken is cooked.
- Serve with coriander, sour cream, and lime wedges.
Enjoy!
