Mexican Chicken & Rice {One Pot}

A round pan filled with chicken, rice, peppers, beans and topped with melted cheese for a Mexican chicken recipe.

4.94 from 90 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 Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Author: Sarah Rossi

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

Metric - Imperial

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.

Pepper: The red and yellow peppers referred to are bell peppers.

Spring onion: These are known as scallions or green onions in the US.

Nutrition