This Mexican Chicken and Rice is a hearty, one-pan dish packed with flavor and nutrition.
Tender chicken breast provides lean protein, while long-grain rice delivers fiber and sustained energy.
Cooked with warm spices, tomato, and green chilies, it’s both comforting and vibrant.
Low in saturated fat and rich in wholesome ingredients, this quick meal is perfect for busy weeknights, meal prep, or feeding the whole family with ease.
Mexican Chicken Rice
Equipment
- 1 large skillet or Dutch oven
- 1 Cutting board
- 1 Sharp Knife
- 1 wooden spoon or spatula
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 ½ pounds boneless skinless chicken breast, cut into ½-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long-grain white rice rinsed
- 3 tablespoons tomato paste
- 1 ½ cups water or chicken broth
- 1 4-ounce can diced green chilies
- Fresh cilantro roughly chopped, for garnish
Instructions
- Prepare and Heat the Pan: Place a large skillet or Dutch oven on the stovetop and set the heat to medium. Add the olive oil and let it warm until it shimmers. Warming the oil properly helps create a good base for sautéing and prevents the onions from sticking.
- Sauté the Onion Aromatics: Add the finely chopped onion to the hot pan. Cook, stirring occasionally, until the onion turns soft, translucent, and lightly golden, about 4–5 minutes. This step builds the flavor foundation, as softened onions release sweetness and depth into the dish.
- Season and Brown the Chicken: Add the cubed chicken breast to the pan. Sprinkle in garlic powder, chili powder, ground cumin, salt, and black pepper. Stir well so each piece of chicken is evenly coated with the spices. Cook for 6–8 minutes, stirring occasionally, until the chicken is no longer pink on the outside. At this stage, the chicken doesn’t need to be fully cooked through since it will finish cooking with the rice.
- Toast the Rice with Tomato Paste: Rinse the rice under cold water until the water runs clear to remove excess starch. Add the rice directly into the pan with the chicken and onions. Stir in the tomato paste, making sure the grains of rice are coated with seasoning and lightly toasted. Allow the rice to cook for 2–3 minutes, stirring often, so it develops a subtle nutty flavor and blends seamlessly with the tomato base.
- Add Liquid and Green Chilies: Pour in the water (or chicken broth for extra richness) and add the canned diced green chilies. Stir everything together to ensure the rice is evenly submerged and the ingredients are well distributed. Bring the mixture to a gentle boil. The bubbling stage is essential for activating the rice to absorb liquid properly.
- Simmer and Cook the Rice: Once the mixture comes to a boil, reduce the heat to low. Cover the skillet tightly with a lid to trap the steam. Allow the dish to simmer gently for 20 minutes without lifting the lid. This closed cooking method lets the rice slowly absorb the liquid, while the chicken finishes cooking and the spices meld beautifully.
- Rest the Rice with Steam: After 20 minutes, turn off the heat but keep the lid on. Let the pan sit undisturbed for an additional 8–10 minutes. This resting period is crucial, as the trapped steam continues to cook the rice to a fluffy texture while ensuring no moisture is lost.
- Fluff and Garnish Before Serving: Remove the lid and gently fluff the rice with a fork to separate the grains without breaking them. Taste and adjust seasoning if needed. Finish by sprinkling freshly chopped cilantro over the top for a burst of freshness and color. Serve the dish warm straight from the pan, or transfer it to a serving bowl for a family-style presentation.
Notes
- Flexible and approachable: Perfect for weeknight dinners or meal prep.
- Lean protein: Using boneless, skinless chicken breast keeps it healthy and protein-rich.
- One-pan convenience: Cooking chicken and rice together saves time and reduces cleanup.
- Rinse rice first: Removes excess starch for light, fluffy grains.
- Adjust spice levels: Add extra chilies or cayenne pepper for more heat.
- Reheats well: Ideal for leftovers; maintains flavor and texture when stored properly.
- Optional swaps: Use chicken or vegetable broth instead of water for richer taste.
- Quick garnish: Fresh cilantro added at the end brightens flavor and aroma.
Chef’s Secrets for Perfect Results
The secret to this dish lies in layering flavors.
Start with a gentle sauté of onions to release their natural sweetness.
Coating the chicken evenly with spices before cooking ensures each bite is flavorful.
Toasting the rice with tomato paste not only infuses it with rich color but also adds a subtle depth of flavor.
Using a tight-fitting lid during cooking traps steam, producing tender chicken and perfectly cooked rice.
For an extra flavor boost, you can swap water with low-sodium chicken or vegetable broth.
Fresh cilantro added at the end enhances aroma and balances the dish’s richness.
Serving Suggestions for Maximum Enjoyment
Serve this Mexican Chicken and Rice as a satisfying standalone meal, or pair it with fresh sides like a crisp green salad, roasted vegetables, or a simple avocado and tomato salsa.
For a fun Tex-Mex twist, top with shredded cheese, a dollop of Greek yogurt or sour cream, and a squeeze of lime juice.
This dish also works beautifully as a filling for burrito bowls or wraps, making it versatile enough to please both kids and adults.
For meal prep, portion it into airtight containers and garnish with cilantro just before serving for freshness.
Storage Tips to Maintain Freshness
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Allow the dish to cool slightly before sealing to prevent condensation, which can make the rice soggy.
Reheat gently on the stovetop over low heat, adding a splash of water or broth to restore moisture.
This recipe also freezes well: divide into single-serving portions and store in freezer-safe containers for up to 2 months.
Thaw in the refrigerator overnight and reheat thoroughly before serving.
Avoid overcooking when reheating to maintain the chicken’s tenderness.
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes! Brown rice adds extra fiber and a nuttier flavor, but it requires longer cooking time and slightly more liquid. Reduce the heat and extend the simmering time to ensure the rice is fully tender without drying out.
2. What if I want spicier chicken and rice?
You can add a pinch of cayenne pepper, chopped jalapeños, or a few dashes of hot sauce while cooking. Adjust gradually and taste as you go to achieve your preferred heat level without overpowering the dish.
3. Can I make this recipe with chicken thighs?
Absolutely. Boneless, skinless chicken thighs will provide extra juiciness and flavor. Slightly reduce the cooking time for smaller pieces to avoid overcooking. Keep the pan covered to ensure the rice absorbs the flavors.
4. Is this recipe suitable for meal prep?
Yes, it’s excellent for meal prep. Portion into individual containers, store in the fridge, and garnish with fresh cilantro just before serving.
It reheats well on the stovetop or microwave, making weekday lunches or dinners effortless.
5. Can I substitute the water with broth or other liquids?
Using low-sodium chicken or vegetable broth instead of water adds richer flavor. You can also add a splash of tomato juice or stock to enhance the savory depth without altering the recipe’s texture.
