Mexican chicken and rice is a one-pot meal loaded with flavor. Marinated chicken thighs simmer with healthy vegetables, black beans, and tender long grain rice—this a tasty recipe with a balance of protein, fiber, and carbohydrates.

If you enjoy this recipe, check out my other dinner ideas for chicken tortilla soup, carne asada, and chicken enchiladas.

Table of Contents

1. Use bone-in chicken thighs
2. Marinate the chicken pieces
3. Sear the chicken
4. Saute the rice
5. Simmer the rice
6. Topping suggestions
7. Serve this with
8. Frequently asked questions
9. Mexican Chicken and Rice Recipe

It can be challenging to get a balanced and healthy meal on the dinner table during the hectic work week. Thankfully, I’ve been doing some testing and made a Mexican chicken and rice recipe that tastes great but is also easy to prepare—if you’re like me, minimizing the number of dishes to wash is ideal.

This recipe combines three main ingredients; sauteed chicken thighs, steamed vegetables, and seasoned rice. The trick to succulent meat and tender grains is using multiple cooking techniques like pan-frying, sauteing, and braising. Don’t worry. It’s easy to do, and I’ll walk you through the process.

Use bone-in chicken thighs

I use bone-in chicken thighs in the recipe, knowing that the protein would continue to braise alongside the other tasty ingredients. Thighs contain more fat which helps retain moisture compared to lean breast pieces.

The bones also don’t absorb heat as well, so it acts as an insulator, preventing the surrounding meat from cooking too quickly. Alternatively, bone-in chicken breasts can be used, but check for doneness sooner.

Marinate the chicken pieces

The chicken is marinated in olive oil, salt, pepper, and earthy spices like cumin, coriander, and paprika. The quick 15 to 30-minute soak in the concentrated salty seasoning adds more flavor to the surface and inside the meat. Add chili powder, chipotle, or cayenne pepper if you like a spicier taste.

Sear the chicken

In a large skillet, sear the chicken skin in hot olive oil until golden brown and crispy. This adds more flavor to the surface and renders some fat, so the dish isn’t too greasy. The skin is a protective barrier to keep the chicken from drying out while braising.

You don’t want to cook the chicken completely. The carryover cooking will continue during the covered braising process. Remove the chicken from the pan to cook the remaining ingredients.

Saute the rice

Use long-grain white rice for the chicken recipe. When cooked, the grain becomes fluffy and tender and stays separate. Whenever I make Mexican rice, I toast the grains in oil. This adds a nutty flavor to the surface and golden color.

Briefly saute the aromatics like onion and garlic until fragrant. This helps mellow out the sulfurous notes. Stir in the tomato paste, and cook for 30 seconds to concentrate the sweet flavor.

Simmer the rice

Before cooking the rice, add in the flavorful fruits and vegetables. Stir in the diced tomatoes, corn, black beans, zucchini, carrots, jalapeno, and salt. Add the pieces of seared chicken rice on top, then pour in the chicken broth or stock.

Bring the rice mixture to a boil to kickstart the cooking process, then cover and reduce to a simmer until the rice absorbs the liquid. The trapped steam will quickly cook the grains in about 20 minutes. Resist the urge to open the lid or stir! Mixing makes the rice mushy.

Topping suggestions

• Garnish with fresh cilantro
• Serve with lime wedges and sour cream for a tangy topping
• Add fresh pico de gallo, red salsa, or green chilies for extra heat
• Slices of avocado or guacamole

Serve this with

Frequently asked questions