Mexican chicken and rice recipe – One Pan Mexican chicken and rice made with pan-seared chicken, seasoned rice, beans, and vegetables. Easy dinner recipe made in one pot, loaded with real Mexican flavors, comes together in just 30 minutes.
One-pan meals are definitely the best option for lazy weekends. See my other popular chicken and rice recipes One-pan Cajun Chicken and Rice, One-Pan Chicken Fajita Rice, Spanish Chicken and Rice, Chicken Fried Rice, Prawn Fried Rice, and Butter Chicken Biryani.
Mexican recipes with chicken are easy to make and taste so delicious that there are no leftovers. This one pan/one pot chicken and rice recipe are going to be your family favorite.
Pair it up with your favorite Mexican toppings – sour cream, salsa (pico de gallo), and avocado slices. And if you like spicy, top with some pickled jalapenos.
Table of Contents
About this recipe
This is an easy Mexican chicken 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.
- This recipe can be made in a single pan/pot. That means fewer dishes to go and easy to clean up.
- It is a healthy meal. There is protein (chicken & beans), carbohydrates (rice), and lots of fiber (beans and vegetables) in this family-friendly meal.
- It is easy to customize as per the ingredients you have on your hand. Do check out the possible substitutions in the ingredients below.
- Easy for meal prep – You can marinate and cook the chicken in advance. Let it come to room temperature and store it in an airtight container in the refrigerator. It stays good for 2-3 days. Freeze it for longer shelf life. It stays good for a month.
Ingredients and Substitutions
For Mexican Chicken Marinade
- Boneless skinless chicken breasts – You can also use chicken thighs.
- 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).
- Oil
- Lemon juice – Substitute it with vinegar.
For Cooking Mexican rice
- Onion and garlic
- Bell pepper – I have used red and green bell pepper here. You can use any bell pepper you have.
- 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.
- 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.
- Coriander leaves and lemon wedge.
Tips for easy Mexican chicken rice recipe
- Rice to liquid ratio is important. Add water as per the brand of rice you are using. There will be instructions on the package for the rice to water ratio.
- Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you have to add more water to cook the rice.
- Do not stir the rice when it is simmering. It will break the rice grains and rice will become mushy.
- Do not add lemon juice if tomatoes are sour.
- You can increase or decrease the quantity of fajita seasoning to adjust the spice level.
- To make fajita seasoning at home you need 2 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cumin powder, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper powder. You can skip onion powder if not available, and use freshly minced garlic to substitute garlic powder.
How to make Mexican chicken and rice recipe (step-by-step images)
Preparations
- Slice the chicken breast in half. You will get 4 pieces from 2 chicken breasts. You can also pound it.
- Marinate the chicken with 2 tbsp 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 tsp of oil over medium-high heat.
- Add the marinated chicken to the pan. Cook until slightly charred from both sides. Remove it to a plate.
- Heat 2 tsp of oil in the same pan.
- Add onions and bell peppers. Cook until onions are translucent.
- Add garlic, stir and cook for 30 seconds.
- Next, add 2 tsp 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 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 rice is ready to serve.
- Garnish with coriander leaves.
- Serve with lemon wedges. Top it with salsa, sour cream, and avocado slices.
FAQs
Can I use Brown rice for this recipe?
Yes, definitely you can. The cooking time for rice will be longer. Also, the rice to water ratio will be different. Add it according to the package instructions.
Can I use taco seasoning instead of fajita?
Yes, you can. But add it as per taste. Fajita seasoning is milder than Taco seasoning.
Is Mexican rice healthy?
Anything made at home is healthy. This rice has all the healthy elements – protein (chicken and beans), fiber (vegetables), and rice (carbohydrates). This Mexican rice is definitely a healthy and complete meal.
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
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Easy Mexican Chicken and Rice
One Pan Mexican Chicken and Rice
One Pan Mexican chicken and rice made with pan seared chicken, seasoned rice, beans and vegetables. Easy one pot dinner recipe, loaded with Mexican flavors, comes together in just 30 minutes.
Servings 4 people
Calories 360kcal
Equipment
- Large frying pan or skillet
Ingredients
For Mexican Chicken Marinade
- 2 tbsp Fajita seasoning Use store-bought or make it at home. Recipe in notes.
- 2 tsp oil
- 2 tsp lemon juice or vinegar
- 2 chicken breast slice it into half
For Mexican Chicken and Rice
- 1/2 cup onions ,chopped
- 1 red bell pepper ,chopped
- 1 green bell pepper ,chopped
- 1 tsp garlic ,finely chopped
- 2 tsp fajita seasoning
- 1 cup rice ,uncooked
- 1 cup tomato puree blend fresh tomatoes or use canned tomatoes
- 1 cup water Or use chicken broth
- 1 cup red kidney beans cooked (or use black beans)
- 1 cup corn
- 2 tsp lemon juice
- coriander leaves
Instructions
Preparations
- Slice the chicken breast in half . You will get 4 pieces from 2 chicken breast. You can also pound it.
- Marinate the chicken with 2 tbsp fajita seasoning, lemon juice and oil. Set it aside for an hour.
- Rinse the rice with water 2-3 times until the cloudiness of water is gone. Drain off the water. Set it aside.
- Chop the onions, bell pepper and garlic. Make tomato puree. Set this aside.
Making Mexican Chicken and Rice
- In a large skillet or pan, heat 2 tsp of oil over medium high heat.
- Add the marinated chicken to the pan. Cook until slightly charred from both sides. Remove it to a plate.
- Heat 2 tsp of oil in the same pan.
- Add onions and bell peppers. Cook until onions are translucent.
- Add garlic, stir and cook for 30 seconds.
- Next, add 2 tsp of fajita seasoning, 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 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 rice.
- Reduce the heat to low. Cover and cook for 25 minutes.
- Remove from heat. Cover and keep it aside for 10 minutes.
- Mexican chicken rice is ready to serve.
- Garnish with coriander leaves.
- Serve with lemon wedges. Top it with salsa, sour cream and avocado slices.
Video
Notes
- Rice to liquid ratio is important. Add water as per the brand of rice you are using. There will be instructions on the package for the rice to water ratio.
- Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you have to add more water to cook rice.
- Do not stir the rice when it is simmering. It will break the rice grains and rice will become mushy.
- Do not add lemon juice if tomatoes are sour.
- You can increase or decrease the quantity of fajita seasoning to adjust the spice level.
- To make fajita seasoning at home you need 2 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cumin powder, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper powder. You can skip onion powder, if not available and use freshly minced garlic to substitute garlic powder.
Delicious
Lovely!! Plenty left over, will eat again tomorrow as a burrito. Thanks for sharing.
Glad you liked it. Enjoy your burritos.