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One-Pot Mexican Chicken and Rice Recipe

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3.8 from 68 reviews

This One-Pot Mexican Chicken and Rice is a flavorful, comforting dish perfect for a quick family dinner. Tender chunks of chicken are browned and cooked with aromatic spices, onions, and garlic, then simmered with rice, tomato sauce, and chicken broth until tender. Topped with fresh lime juice, melted Colby Jack cheese, and optional garnishes like green onions, cilantro, tomatoes, avocado, and sour cream, this meal brings together vibrant Mexican flavors in one easy pot.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Protein and Vegetables

  • 1 pound chicken breast (boneless, skinless), cut into bite size chunks
  • 1 cup onion (diced)
  • 2 cloves garlic (minced)

Dry and Liquid Ingredients

  • 1 cup extra long grain rice
  • 2 cups low sodium chicken broth
  • 8 oz tomato sauce

Oils and Fats

  • 1/4 cup olive oil (divided)

Spices and Seasonings

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika

Finishing and Garnishes

  • 1 lime
  • 1 cup Colby Jack Cheese (shredded)
  • Green Onions (optional)
  • Cilantro (optional)
  • Fresh Tomatoes (optional)
  • Avocado (optional)
  • Sour Cream (optional)

Instructions

  1. Prepare and Brown Chicken: Cut chicken into bite-size chunks and season lightly with salt and pepper. In a 3-quart saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken and brown the chunks quickly, ensuring they are not fully cooked through at this stage.
  2. Sauté Onions and Garlic: Add diced onions to the pan with chicken and sauté until onions begin to soften. Add minced garlic and cook for an additional minute. Push chicken, onions, and garlic to one side of the pan.
  3. Toast Rice: Add the remaining olive oil to the empty side of the pan. Add rice and toast it until some grains start turning golden brown, stirring occasionally to avoid burning.
  4. Add Liquids and Seasonings: Stir in chicken broth, tomato sauce, salt, pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Bring the mixture to a boil.
  5. Simmer: Cover the pan, reduce heat to low, and cook for about 20 minutes. After this, fluff the rice and chicken with a fork. If needed, cook for an additional 5 minutes covered until the rice is tender and broth is absorbed.
  6. Finish and Garnish: Squeeze fresh lime juice over the dish and fluff again. Top with shredded Colby Jack cheese and allow it to melt. Garnish with your choice of green onions, cilantro, fresh tomatoes, avocado, and sour cream.

Notes

  • Make sure not to fully cook the chicken during the browning step; it will finish cooking during simmering.
  • Adjust seasoning and spice levels according to your taste preference.
  • To add more depth, you can substitute part of the chicken broth with a splash of beer or add diced jalapeños for heat.
  • Use low sodium chicken broth to control the overall saltiness of the dish.
  • Garnishes are optional but add freshness and creaminess that enhance the dish.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/one-pot-mexican-chicken-and-rice-recipe/