One Pan Mexican Chicken and Rice

This Mexican recipe with chicken is so easy to make and tastes insanely delicious - trust me, there won't be leftovers. One pan/pot is all it takes, making this a total winner for busy weeknight dinners. Your family is going to love it!

Pair this Mexican chicken and rice with your favorite Mexican toppings - sour cream, salsa (pico de gallo), and avocado slices. And if you like spicy, top with some pickled jalapenos!!!

One Pan Mexican Chicken And Rice

This is an easy Mexican chicken and rice recipe, the chicken is marinated with homemade fajita seasoning, pan-seared until slightly charred, layered over rice, and then simmered until the rice is cooked.

It is a one-pan/pot wonder! Minimal dishes and super easy cleanup. Plus, you can throw in whatever you've got on hand - it's super versatile!

This chicken and rice is a nourishing meal that will keep everyone satisfied. It's got protein (chicken and beans!), carbs (rice), and tons of fiber (from the beans and veggies).

Bonus! This is perfect for meal prepping. You can marinate and cook the chicken ahead of time. Just let it thaw out a bit before using it, and store it in a container in the fridge for 2-3 days. Want it to last even longer? Freeze it for up to a month!

Ingredients and Substitutions

• Chicken - I have used boneless skinless chicken breasts. You can also use chicken thighs.
• Rice - I have used long-grain basmati rice. You can use any long-grain or medium-grain rice of your choice. Add water as per the brand of rice you are using.
• Fajita seasoning - You can use either store-bought Fajita seasoning or make it at home. It takes only 5 minutes to make it. The recipe is given in the notes (recipe card).
• Vegetables - Onion, garlic, and bell peppers. I have used red and green bell peppers here. You can use any bell pepper you have.
• Tomato puree - blend fresh tomatoes or use canned tomatoes.
• Beans - For authentic Mexican rice recipes, black beans are used. However, you can substitute it with red kidney beans.  I have used red kidney beans for this recipe.
• Corn - You can use either frozen or fresh corn. Or skip, if you do not have them.
• Olive oil - Substitute any cooking oil with a high smoke point and neutral flavor.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make One-Pan Mexican chicken and rice

Preparations

• Pound or slice the chicken breast in half. You will get 4 pieces from 2 chicken breasts.
• Marinate the chicken with 2 tablespoon fajita seasoning, lemon juice, and oil. Set it aside for an hour.
• Rinse the rice with water 2-3 times until the cloudiness of the water is gone. Drain off the water. Set it aside.
• Chop the onions, bell pepper, and garlic. Make the tomato puree. Set this aside.

Making Mexican Chicken and Rice

• In a large skillet or pan, heat 2 teaspoon of oil over medium-high heat.
• Add the marinated chicken to the pan. Cook until slightly charred on both sides. The chicken will not be cooked at this stage. We will cook it later. Remove it to a plate.
• Heat 2 teaspoon of oil in the same pan. Add onions and bell peppers. Saute until onions are translucent.

• Add garlic, stir, and cook for 30 seconds.
• Next, add 2 teaspoon of fajita seasoning, and stir to combine. Cook for a minute.
• Add rice and combine with the spices. Toast it for a minute.

• Add tomato puree, water, beans, and corn. Stir gently to combine.
• Taste the liquid, and add more salt or pepper, if required.
• Add lemon juice as per taste (optional). Let it come to a boil.
• Place the cooked chicken over the rice.

• Reduce the heat to low. Cover and cook for 20 minutes. Remove from heat. Cover and keep it aside for 10 minutes.

• Mexican chicken and rice are ready to serve. Garnish with coriander leaves.
• Serve with lemon wedges. Top it with salsa, sour cream, and avocado slices.

Tips for easy Mexican chicken rice recipe

• The rice to liquid ratio is important. The quantity of water you need to cook rice depends on the type or brand of rice you're using. Check the package instructions for the perfect rice-to-water ratio.
• Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you might have to add more water to cook the rice.
• Do not stir the rice when it is simmering. This can break the grains and make your rice mushy.
• Skip the lemon juice, if the tomatoes are sour.
• Spice it Up (or Down): Feel free to adjust the amount of fajita seasoning to suit your taste buds. Want it hotter? Add a little more! Prefer it milder? Go easy on the seasoning.
• To make fajita seasoning at home you need 2 teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin powder, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper powder. You can skip the onion powder if you don't have any on hand. Freshly minced garlic works great as a substitute for the garlic powder.

FAQs

Storage Suggestion

• If you have any leftovers, let them cool down completely. Transfer to an airtight container and keep it in the refrigerator. Stays good for 2 days. Store the leftovers within 2 hours of cooking the dish.
• To reheat, sprinkle some water on the rice and microwave it. Once reheated, do not store the leftover again.

Variations that you can try

• Mexican Chicken Rice and Cheese - After simmering for 20 minutes, sprinkle some grated cheese on top, cover, and set it aside for 10 minutes. It tastes so delicious with cheese. You can use any cheese or Mexican-blend cheese.
• Add more vegetables like carrots.

More Mexican recipes you’ll love

• Chicken Fajita Recipe
• Vegetarian Burrito Bowl
• Chicken Fajita Sandwich

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Recipe Card