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This Mexican Chicken & Rice One Pot dish is all of our favourite Tex Mex flavours cooked in one pan. With tasty chicken and plenty of vegetables, it’ll get a thumbs up from the whole family.

A big pan full of cooked Mexican Chicken with rice and peppers and beans. Ready to eat.

One pot recipes that take about half an hour to make from start to finish are LIFE, and I’m aware that we need as many up our sleeves as possible for those quick wins during the week. 

So, we’re introducing another good one – Mexican Chicken & Rice One Pot

One pot recipes with rice go down an absolute STORM in my house, so I’m hoping there will be just as much appreciation in yours too. 

Whether it’s my Peri Peri Chicken & Rice, my Easy Beef Fried Rice, my Cajun-style Dirty Rice or my Chicken Fried Rice, there’s always a little whoop for joy whenever I announce what’s for dinner. 

I hope you love it!


Why you’ll love this Mexican Chicken recipe

⭐️ Ready in about 30 minutes

⭐️ All made in one pan for fuss free cooking

⭐️ An instant family crowd pleaser


A spoon about to dish up Mexican Chicken and Rice One Pot from a big pan.

About this Mexican Chicken & Rice recipe

With the midweek lifesavers that are one pot dinners (I love them so much I even wrote a whole book about them!) I always aim to make sure they’re a full, satisfying meal, complete with protein, carbs and vegetables. I’m happy to say we’ve achieved this here! 

  • While creating this recipe, we first tried it in the oven, but we felt we could save energy by cooking it on the hob and finishing it off under the grill. 
  • We also used kidney beans in the first tests, but my children reported that they prefer black beans so we swapped to make it a little more child friendly, perhaps?! Obviously you could use either according to your favourites.
  • Finally, in early tests we didn’t include cheese on top. You can obviously leave this out if you prefer but we can’t resist a ‘cheese pull’!

For this new recipe, I use the term ‘Mexican’ loosely.

I have taken those convenient and much-loved ingredients that most of us have in our store cupboards in the UK to keep costs low and quality high (not to mention a super quick and simple method), while taking inspiration from Tex Mex flavours.

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Mexican Chicken & Rice Ingredients

Ingredients for Mexican Chicken and Rice One Pot laid out on a counter top.
  • Sunflower oil
  • Chicken breast
  • Garlic cloves
  • Red pepper
  • Yellow pepper
  • Cumin
  • Mild chilli powder
  • Paprika
  • Rice – Choose any type of long grain or basmati, be sure to rinse it well first in a sieve
  • Passata – We use this rather than tinned tomatoes so it absorbs more easily into the rice to cook it
  • Chicken stock – Made with a cube is fine
  • Black beans – Tinned
  • Sweetcorn
  • Grated cheese – Mozzarella or cheddar are both fine
  • Salt and freshly ground black pepper
  • Spring onions – Optional

How to make Mexican Chicken & Rice

Step 1 in the recipe Mexican Chicken and Rice One Pot. Chicken, peppers and spices in a pan.

1. First, cook the chicken in hot oil as per the recipe below, then add the garlic, peppers and spices.

Step 2 in the recipe Mexican Chicken and Rice One Pot. Beans and passata and rice adding to the pan.

2. Add the rice, passata, stock, beans and seasoning and bring to a simmer. Cook as per the recipe below.

Step 3 in the recipe Mexican Chicken and Rice One Pot. Sweetcorn going into a big pan of ingredients.

3. Stir in the sweetcorn and heat through.

Step 4 in the recipe Mexican Chicken and Rice One Pot. Cheese sprinkled over the top.

4. Serve and sprinkle over cheese and pop under the grill until the cheese has melted.

Hint: You may find that your rice needs a little more liquid before it’s cooked. Keep an eye on it. If it looks like it’s sticking, add a splash of water or stock until the rice is fully cooked through.


Substitutions

  • Vegetarian – You can make this a veggie dish by swapping the chicken for fried halloumi cubes – added at the end of cooking – yum!
  • Vegan – You can also make it vegan by omitting the meat and cheese.
  • Vegetables – You can mix and match your veggies to taste or to use whatever you have left in your fridge that needs using up. More vegetables will also make it go further.
  • Spring onions – I garnish the dish with these but you don’t have to.

Leftovers and reheating rice

In the fridge You can keep this recipe in the fridge for 3 days. Just be sure to follow cooked rice food safety guidelines (i.e. do not leave it sitting about at room temperature, cool it very quickly and then reheat fully until piping hot before serving).

In the freezer I don’t recommend freezing this dish as it can become very sticky when reheating and isn’t at its best. If you do have leftovers that you don’t want to waste though, just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost before thoroughly reheating.

Top tips

Type of rice to use

You can use any type of long grain or basmati rice for this recipe. Just be sure to rinse it first! 

Cooking time

Make a little extra stock up to add in if you need it. Sometimes cooking times vary and the rice can absorb all the water before it’s properly cooked. Keep an eye on it and don’t let it dry out.

Mexican Chicken FAQs

Why do we need to rinse rice before adding it to the pan?

Rinsing helps to get rid of some of the starch in the rice, which makes it sticky when it’s cooked.

This means you’re more likely to end up with a fluffy texture that’s not too gloopy or sticky.

Is this a spicy dish?

It has a little heat from the chilli powder, so be cautious for those with zero spice tolerance or add some plain yoghurt to cool it down a little.

On the other hand, if you love a bit of spice in your family, feel free to add a chopped red chilli in with the sliced pepper.

Can you recommend a good pan for making one pot meals?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 50 votes

Mexican Chicken & Rice {One Pot}

This Mexican Chicken & Rice One Pot dish is all of our favourite Tex Mex flavours cooked in one pan. With tasty chicken and plenty of vegetables, it’ll get a thumbs up from the whole family.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 1 tbsp Sunflower oil
  • 600 g Chicken breast, Cut into cubes
  • 3 Garlic cloves , Crushed
  • 1 Red pepper, Cut into small cubes
  • 1 Yellow pepper, Cut into small cubes
  • 2 tsp Cumin
  • 1 tsp Mild chilli powder
  • 2 tsp Paprika
  • 200 g Rice, Rinsed
  • 500 g Passata
  • 500 ml Chicken stock
  • 400 g Black beans (tinned), Drained and rinsed
  • 200 g Sweetcorn, Drained
  • 75 g Grated cheese, Mozzarella or cheddar
  • Salt and freshly ground black pepper

Optional:

  • 2-3 Spring onions

Instructions 

  • Heat the oil in a large saucepan and add the chicken. Stir for 5 minutes, until coloured all over.
  • Add the garlic, peppers, cumin, chilli, paprika, continue to stir for a further 1-2 minutes just until everything is well coated in the spices.
  • Add the rice, passata, stock, black beans and salt and pepper and bring to a simmer. Pop the lid on the cook for 15-20 minutes until the rice has absorbed the stock and is cooked. (See notes below.)
  • Stir in the sweetcorn and heat through for 4-5 minutes.
  • Add the cheese and pop the pan under the grill for about 5 minutes until it's melted. Sprinkle over spring onion if using, and serve.

Notes

Liquid: You may find that your rice needs a little more liquid before it’s cooked. It depends a lot on the rice and your hob/pan etc. Keep an eye on it as it cooks, if it looks like it’s sticking, add a splash of water or stock until the rice is fully cooked through.

Nutrition

Calories: 763kcalCarbohydrates: 96gProtein: 57gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 119mgSodium: 531mgPotassium: 1975mgFiber: 15gSugar: 12gVitamin A: 2716IUVitamin C: 113mgCalcium: 236mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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6 Comments

  1. 5 stars
    I was unsure if I’d like this as I’m a bit of fussy eater but my son really wanted to try it. It was absolutely gorgeous, loved it. Very easy very tasty recipe 😋

  2. Created exactly as the recipe, needed a splash more water and served with crème fraiche – went down an absolutely storm with kids and adults 👏🙌🏻

  3. 5 stars
    I used tinned tomatoes as had no Passata in, used about half the amount of stock as seemed a lot of liquid and turned it out perfect!

  4. 5 stars
    Had this tonight – absolutely delicious! Wouldn’t change a thing about the recipe. We had ours with a handful of tortilla chips and some soured cream.