Craving a flavorful, one-pot dinner? This Mexican Chicken and Rice Recipe is the perfect blend of tender chicken, zesty spices, and fluffy rice. Quick to prepare and packed with bold, savory flavor, it’s a family-friendly meal you’ll want to make again and again.
Hey there! If you’re anything like me, you’re always on the hunt for meals that are tasty, comforting, and don’t require a mountain of dishes. Well, I’ve got just the thing. This Mexican chicken and rice recipe checks every box. It’s packed with flavor, comes together in one pot, and it’s something my whole family actually agrees on (and trust me, that’s saying something!).
Inspired by those warm, vibrant flavors of Mexican cooking, this dish blends tender chicken, fluffy seasoned rice, and just the right amount of heat. If you love one-pan meals like this, you might also enjoy my cozy Southern chicken and rice recipe, which brings a whole different kind of comfort to the table.. Plus, you probably already have most of the ingredients sitting in your pantry!
So grab your favorite skillet and let’s dive into this delicious, no-fuss dinner recipe.
Main Ingredients (What You’ll Need)
Here’s what makes this Mexican chicken and rice recipe so irresistible:
- 2 tablespoons olive oil – Helps everything cook up golden and delicious.
- 1 small onion, minced – Adds a savory base with natural sweetness.
- 1 ½ pounds boneless skinless chicken breast – Cut into bite-sized cubes for quicker cooking. If you’re out of chicken breasts, bone-in options like drumsticks work beautifully too, as in this easy chicken drumstick and rice recipe.
- 1 teaspoon garlic powder – Gives that garlicky goodness without peeling cloves.
- 1 teaspoon chili powder – Brings the warmth and depth you crave.
- 1 teaspoon cumin – Adds that classic earthy, smoky flavor.
- 1 teaspoon salt – Balances and enhances all the flavors.
- ½ teaspoon black pepper – Just a touch of heat and depth.
- 1 cup uncooked long grain rice – Rinsed to remove excess starch.
- 3 tablespoons tomato paste – Brings rich, tangy tomato flavor.
- 1 ½ cups water – Helps the rice cook to fluffy perfection.
- 1 (4-ounce) can green chilies – Adds mild heat and loads of flavor.
- Fresh cilantro – Roughly chopped for a bright, fresh garnish.
Additional Ingredients & Smart Swaps
Want to shake things up a bit or work with what’s in your fridge? Here are a few suggestions:
- Chicken thighs instead of breasts for more flavor and tenderness.
- Fresh garlic if you have the time—about 2 cloves, minced.
- Crushed tomatoes in place of tomato paste for a juicier twist (reduce the water slightly).
- Jasmine or basmati rice as alternatives to long grain, though cooking times may vary.
- Canned corn or black beans tossed in for extra color and nutrition.
- Cheddar or Monterey Jack cheese melted on top for cheesy goodness.
Looking for a deeper flavor profile or want something with a Caribbean twist? You might also love this comforting Puerto Rican chicken soup recipe.
These swaps won’t compromise the heart of this Mexican chicken and rice recipe, but they’ll let you tailor it to your tastes—or your pantry!
Angela’s Expert Tips for Mexican chicken and rice recipe
Now let me share a few nuggets of wisdom from making this dish about a hundred times:
- Don’t skip rinsing the rice. It helps remove the surface starch that can make your rice gummy. Just a quick rinse under cold water in a fine mesh strainer does the trick.
- Brown the chicken first. This step adds flavor and helps lock in moisture. It doesn’t need to be cooked all the way through at first—it’ll finish cooking with the rice.
- Use a skillet with a lid. Sounds simple, but covering the pan properly ensures the rice cooks evenly and absorbs all that yummy liquid.
- Let it rest. Once the rice is done, take the pan off the heat and let it sit, covered, for 5–10 minutes. It helps everything settle and finish cooking gently.
- Taste as you go. You can always adjust the seasoning later, but it’s easier to build flavor gradually. Give it a taste before the final simmer and tweak as needed.
- Double it for leftovers. This dish reheats like a dream. I usually make extra so we’ve got an easy lunch the next day.
This dish reheats like a dream—just like my go-to chicken and rice soup recipe on cold evenings.
Cooking doesn’t have to be complicated to be delicious. With a few thoughtful touches, even a simple Mexican chicken and rice recipe can feel like something special.
Recommended Techniques for Best Results
Here’s a quick checklist of techniques to keep your dish top-notch:
- Sauté onions until soft, not browned – keeps the flavor mellow.
- Cube chicken evenly for uniform cooking.
- Toast rice briefly in the pan before adding water for added nuttiness.
- Simmer low and slow to keep everything tender and well-blended.
- Garnish with fresh herbs like cilantro for a burst of freshness.
Stick with these basics, and your Mmexican chicken and rice recipe will be restaurant-worthy every time.
Step-by-Step Instructions
- Step 1: In a large skillet over medium heat, warm the olive oil. Add the minced onion and sauté for about 2–3 minutes until soft and fragrant.
- Step 2: Toss in the chicken pieces and cook until lightly browned on all sides, about 5–6 minutes. It doesn’t need to be fully cooked yet.
- Step 3: Sprinkle in the garlic powder, chili powder, cumin, salt, and pepper. Stir well to coat the chicken and onions with the seasoning.
- Step 4: Add the rinsed rice to the pan and stir for 1–2 minutes so it can soak up the flavors and toast slightly.
- Step 5: Stir in the tomato paste, water, and green chilies. Mix everything thoroughly to combine.
- Step 6: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
- Step 7: Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and top with fresh cilantro before serving.
Bonus Guide: Fun Variations
Want to take your Mexican chicken and rice recipe to the next level? Try these tasty tweaks:
- Add diced bell peppers in with the onions for extra crunch and color.
- Top with avocado slices or a dollop of sour cream for creamy contrast.
- Spice it up with a dash of hot sauce or some chopped jalapeños.
- Make it vegetarian by swapping chicken for beans and extra veggies.
Want a tangy, citrus-forward version? Swap in a splash of orange juice and try something like this flavorful orange chicken and rice recipe.
The beauty of this recipe is how customizable it is. You can make it your own with just a few simple changes.
Frequently Asked Questions about Mexican chicken and rice recipe
It often comes down to a combination of well-toasted rice, rich tomato base, flavorful broth, and sometimes lard or butter for extra depth.
Classic seasonings like cumin, chili powder, garlic, and tomato contribute to that warm, savory flavor that defines Mexican rice.
Typically, cumin, chili powder, garlic, paprika, oregano, and salt. These spices create that bold, earthy profile Mexican dishes are known for.
They’re often used interchangeably, but Mexican rice tends to include tomato flavor and more spices, while Spanish rice may use saffron and has a different texture and color.
Wrapping It Up
So there you have it—my go-to Mexican chicken and rice recipe. It’s a meal that checks all the right boxes: simple, satisfying, and full of vibrant flavors. Whether you’re cooking for your family, prepping for the week, or just craving something hearty and homey, this dish is sure to become a regular on your dinner rotation.
Thanks for spending a little time with me today. If you try this recipe, I’d love to hear how it turned out! Feel free to leave a comment, share your own twist, or pass it along to a fellow food lover. Until next time—happy cooking!
With love from my Florida kitchen,
Easy Mexican Chicken and Rice
Equipment
- Skillet with Lid
Ingredients
- 2 tablespoons olive oil
- 1 small onion minced
- 1.5 pounds boneless skinless chicken breast cut into bite-sized cubes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long grain rice rinsed
- 3 tablespoons tomato paste
- 1.5 cups water
- 4 ounces green chilies canned
- fresh cilantro roughly chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced onion and sauté until translucent.
- Add chicken pieces to the skillet and cook until lightly browned on all sides.
- Stir in garlic powder, chili powder, cumin, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Add rinsed rice, tomato paste, water, and green chilies to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let it rest, covered, for 5-10 minutes. Fluff with a fork and garnish with fresh cilantro before serving.
Notes
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