One-Pot Mexican Chicken and Rice
Thursday, October 09, 2025
"One pot, mucho flavour"
If there’s one thing I love more than a good meal, it’s a good meal that
only dirties one pot. Enter my
One-Pot Mexican Chicken and Rice, the
ultimate dinner hack that brings the fiesta straight to your kitchen without
turning it into a disaster zone. Less washing up, more eating. Priorities,
right?
This dish is bursting with bold, zesty flavours, but here’s the best part,
it’s ridiculously easy to whip up. Minimal prep, simple ingredients you
probably already have lying around, and in no time, you’ve got tender
chicken, fluffy rice, and a whole lot of flavour magic simmering away
together.
It’s also a total
meal-prep superhero. Make a big
batch and you’ll have lunches or dinners sorted for days, and trust me, it
tastes even better the next day when all those spices have had time to
mingle. Think of it as leftovers that don’t feel like leftovers.
So, whether you’re cooking for the family, prepping for the week, or just
want something hearty without the faff, this recipe has your back. One pot,
zero stress, and maximum flavour, basically, the dream dinner
situation.
Chicken Fillets or Bone-in Chicken?
Whether you’re team chicken fillets or love bone-in pieces (drumsticks, thighs, wings), this recipe’s got you covered. The only thing you’ll need to watch out for is cooking time, bone-in takes a little longer, but don’t worry, I’ve shared exactly what to do below in the method so you can nail it either way.
I just want to make Mexican Rice?
Not in the mood for chicken? No problem! Just jump in at Step 5 and skip
the chicken bits of the method. It’s just as flavour-packed and perfect as a
side or a stand-alone dish.
TikTok
@spicyfusionkitchen "One pot, Mucho flavour" ❤️ - One-Pot Mexican Chicken and Rice 🤤 Full Recipe on www.spicyfusionkitchen.com 🔗 #onepotmeals #mexicanrice #food #easyrecipe #foodtiktok ♬ Noite de Verão - ya-su
Ingredients
Chicken
5 - 6 Chicken Fillets (can use bone-in chicken)
2 Tbsp Chipotle Pepper in Adobo Sauce (or Chipotle Dry Spice)
2 tsp Paprika
1 tsp Cumin Powder
1 1/2 tsp Garlic Powder
1 - 2 tsp Red Chilli Powder
1 Tbsp Red Chilli Paste (optional)
1/4 tsp Salt
1/2 tsp Black Pepper
1 tsp Dried Oregano
1 Tbsp Lime Juice (or Lemon Juice)
Mexican Rice
2 Tbsp Olive Oil
1 Large Green Pepper (1 Cup)
1 Large Red Pepper (1 Cup)
1 Large White Onion (1 Cup)
1 Tbsp Crushed Garlic
1 Large Tin Whole Kernal Corn (410g)
[optional Red Kidney Beans or Black Beans]
2 Tbsp Tomato Paste
1/4 tsp Salt
1/4 tsp Black Pepper
2 tsp Paprika
2 Tbsp Chipotle Pepper in Adobo Sauce (or Chipotle Dry Spice)
1 tsp Cumin Powder
1 - 2 tsp Red Chilli Powder
1 tsp Garlic Powder
1 Tbsp Lime Juice (or lemon juice)
1/2 tsp Dried Oregano
1 Cup Washed, uncooked Rice
1 Tub Tomato Puree (4
2 Cups Chicken or Vegtable Stock or Plain Water
Garnish
1/2 Cup Grated Cheese (either Gouda or Cheddar)
1/4 Cup Chopped Fresh Coriander
1 Avocado - Cubed or Slices
1 Lime or Lemon - Wedges
1/4 tsp Dried Parsley
1/2 Cup Sour Cream
Method With Pictures
1. Cut the chicken fillets into medium-sized cubes, about 4 cm thick. If you
prefer, you can use bone-in chicken (such as wings, drumsticks, thighs, or
necks) - just remember it will need a longer cooking time.
2. In a bowl, combine the chicken with chipotle pepper in adobo sauce (or
chipotle dry spice), paprika, cumin powder, garlic powder, red chilli
powder, red chilli paste (optional), salt, black pepper, dried oregano, and
lime or lemon juice. Mix well and leave to marinate for at least 30
minutes.
3. Dice the onion, red bell pepper, and green pepper into small cubes (around
1 cm).
4. Heat oil in a deep pot over medium-high heat. Add the marinated chicken
cubes and cook for about 5 minutes, turning until lightly browned. If using
bone-in chicken, cook for around 10 minutes, then add 1/4 cup of water and
cook for another 10 minutes.
5. Once the chicken is halfway cooked, take it out of the pot and set it
aside. In the same pot, using the leftover oil and spices, reduce the heat
slightly and add the diced onion, bell peppers, and crushed garlic. Sauté
for 1–2 minutes, then stir in the drained tinned whole kernel corn and cook
for another 1–2 minutes. If you’re only making Mexican Rice without chicken,
start from this step by simply heating oil in the pot before adding the
vegetables.
6. Season the vegetables with salt, black pepper, chipotle peppers in adobo
sauce (or chipotle dry spice), paprika, red chilli powder, cumin powder,
garlic powder, dried oregano, and lime or lemon juice - all the same spices used for the chicken marinade. Let it cook gently
for 2–3 minutes, before stirring in tomato paste.
7. Add the washed, uncooked rice and stir it through the vegetables and
spices. Let the rice toast in the pot for 2–3 minutes before pouring in the
tomato purée.
8. Pour in chicken or vegetable stock (or plain water) using a ratio of 2
parts liquid to 1 part rice. Turn the heat up and bring to a boil, stirring
occasionally so the rice cooks evenly.
9. After about 10 minutes, add back in the cubed chicken to the pot and stir
it into the rice. If using bone-in chicken, add it to the pot at the same
time as the stock so it has more time to cook through with the rice. Stir
now and then to prevent sticking. The rice should cook gently in the liquid,
don’t let it dry out completely, especially if you're meal prepping. Once
the rice is cooked it should be soft and fluffy, with enough moisture to
stop it from being dry, but not soupy or wet.
10. Garnish and serve as is, or for extra flavour, and this is an optional
step, sprinkle grated cheese on top and let it melt over the chicken and
rice.
11. Garnish with fresh coriander, dried parsley, lime wedges, avocado slices or
cubes, and a dollop of sour cream if you like. Serve hot!
Method
- Cut the chicken fillets into medium-sized cubes, about 4 cm thick. If you prefer, you can use bone-in chicken (such as wings, drumsticks, thighs, or necks) - just remember it will need a longer cooking time.
- In a bowl, combine the chicken with chipotle pepper in adobo sauce (or chipotle dry spice), paprika, cumin powder, garlic powder, red chilli powder, red chilli paste (optional), salt, black pepper, dried oregano, and lime or lemon juice. Mix well and leave to marinate for at least 30 minutes.
- Dice the onion, red bell pepper, and green pepper into small cubes (around 1 cm).
- Heat oil in a deep pot over medium-high heat. Add the marinated chicken cubes and cook for about 5 minutes, turning until lightly browned. If using bone-in chicken, cook for around 10 minutes, then add 1/4 cup of water and cook for another 10 minutes.
- Once the chicken is halfway cooked, take it out of the pot and set it aside. In the same pot, using the leftover oil and spices, reduce the heat slightly and add the diced onion, bell peppers, and crushed garlic. Sauté for 1–2 minutes, then stir in the drained tinned whole kernel corn and cook for another 1–2 minutes. If you’re only making Mexican Rice without chicken, start from this step by simply heating oil in the pot before adding the vegetables.
- Season the vegetables with salt, black pepper, chipotle peppers in adobo sauce (or chipotle dry spice), paprika, red chilli powder, cumin powder, garlic powder, dried oregano, and lime or lemon juice - all the same spices used for the chicken marinade . Let it cook gently for 2–3 minutes, before stirring in tomato paste.
- Add the washed, uncooked rice and stir it through the vegetables and spices. Let the rice toast in the pot for 2–3 minutes before pouring in the tomato purée.
- Pour in chicken or vegetable stock (or plain water) using a ratio of 2 parts liquid to 1 part rice. Turn the heat up and bring to a boil, stirring occasionally so the rice cooks evenly.
- After about 10 minutes, add back in the cubed chicken to the pot and stir it into the rice. If using bone-in chicken, add it to the pot at the same time as the stock so it has more time to cook through with the rice. Stir now and then to prevent sticking. The rice should cook gently in the liquid, don’t let it dry out completely, especially if you're meal prepping. Once the rice is cooked it should be soft and fluffy, with enough moisture to stop it from being dry, but not soupy or wet.
- Garnish and serve as is, or for extra flavour, and this is an optional step, sprinkle grated cheese on top and let it melt over the chicken and rice.
- Garnish with fresh coriander, dried parsley, lime wedges, avocado slices or cubes, and a dollop of sour cream if you like. Serve hot!
Pin This Recipe
Pinning my recipes to your Pinterest boards is so easy.
Simply click on the picture,
and it will open up your Pinterest,
where you can save the image
and recipe links to any board are automatically added.
.jpg)
0 comments