Mexican Chicken and Rice

This post may contain affiliate links. Please read our disclosure policy.

Save this recipe!

Type your email & I’ll send it to you!

Email *

Save Recipe

My Mexican Chicken and Rice is So Good!

This recipe is kind of like my popular one-pot chicken and rice, but with Mexican-style spices. I love serving this Mexican Chicken and Rice with a chopped salad or even alongside my street tacos.

The base of the flavor comes from pantry staples like tomato paste and canned green chilies so I usually have everything I need to throw this together. Plus, it’s something my whole family can agree on. Think taco night but way less dishes!

Mexican Chicken and Rice Ingredients

• Olive Oil: You can swap it for avocado oil or even butter if that’s what you have.
• Onions: If you have eagle-eyed kids who don’t like to see diced onion in their food, use 1 teaspoon onion powder instead.
• Rice: I use long-grain white rice. If you use long-grain brown rice, add ½ a cup of water and cook it for an additional 20-25 minutes, or according to package instructions.
• Tomato Paste: If you don’t have tomato paste, use 1 ½ cups tomato sauce instead and omit the water.
• Spices and seasonings: I use garlic powder, cumin, chili powder and salt and pepper. Swap for a taco seasoning blend if you have one on hand.
• Green Chilies: Adds a slight tang and gentle heat. If you like things spicier, try swapping for 2 chipotle chilies in adobo, roughly chopped. If you like things on the mild side, swap for ½ cup chopped bell pepper instead. Add the bell pepper in step 1, with the onion.
• Boneless Skinless Chicken Breast: Swap for boneless skinless chicken thighs instead, if desired.

Popular Additions

• Black beans: Add 1 (15 ounce) can of drained and rinsed black beans for extra protein and a heartier dish. Add with the water and green chilies.
• Corn: Frozen or canned corn adds a pop of sweetness and texture. Add with the water and green chilies.
• Avocado or guacamole: Add on top when serving for creaminess and freshness.
• Jalapeños: Garnish with fresh sliced jalapeños for heat, or pickled jalapeños to add a pop of acidity.

How to Make Mexican Chicken and Rice

Recipe Tips

1. Don’t overcook the chicken. You want to slightly undercook the chicken before adding the rice. The chicken will cook through while the rice cooks.
2. Rinse the rice with cold water before cooking to remove extra starch. Rinsing the rice well will prevent the rice from sticking together when cooked.
3. Make sure to use a very deep pan to allow the rice space to grow and steam. If you don’t have a pan, you can use a pot as well. Just make sure it has a tight-fitting lid.
4. Let the dish rest after cooking. Removing the pan from heat and letting it sit allows the rice to finish cooking in its steam so it’s nice and fluffy.

Serving Ideas

• Burrito and Taco Bowls: Serve with chopped lettuce, salsa, and fresh tomatoes for a tasty dinner bowl
• Stuffed Peppers: Bake it inside halved bell peppers for a fun twist.
• Breakfast Burrito: Use leftover Mexican Chicken and Rice for breakfast. Add scrambled eggs and cheese for a hearty start.
• Tacos: Spoon it into soft tortillas, top with avocado and hot sauce.

More One-Pot Meals Recipes:

• Easy Ravioli Soup
• One Pan Pasta with Tomatoes
• Chunky Veggie Spaghetti
• Quick Ground Beef & Potatoes
• Shrimp Lo Mein
• Creamy Pistachio Pasta
• Beef Taco Pasta
• Green Thai Curry
• Chicken with Pearl Couscous

If you try this Mexican Chicken and Rice recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Mexican Chicken and Rice recipe was originally published on May 2, 2020 and has recently been updated with a new recipe that swapped tomato sauce for tomato paste. It also includes new photography, step-by-step images, recipe tips and ingredient substitutions to help make the recipe. If you loved the original recipe, you can find it in the notes section in the recipe card below.

Print

Pin

Review

Mexican Chicken and Rice Recipe

This one pan Mexican Chicken and Rice recipe is easy to prepare and make! I use tomato paste, canned green chiles and warm seasonings.

5 from 265 votes

Author Yumna Jawad

Servings 6 servings

Course Main Course

Calories 305

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Email This Recipe

Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Email *

Save

Ingredients

  

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1 small onion minced
• ▢ 1 ½ pounds boneless skinless chicken breast cut into ½-inch cubes
• ▢ 1 teaspoons garlic powder
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 cup uncooked long grain rice rinsed
• ▢ 3 tablespoons tomato paste
• ▢ 1 ½ cups water
• ▢ 1 4- ounce can green chilies
• ▢ Fresh roughly chopped cilantro for serving

Instructions

• In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 minutes.
• Add the cubed chicken, season with garlic powder, chili powder, cumin, salt and black pepper, and cook until the chicken is mostly cooked through, about 7 minutes.
• Add the rice and tomato paste, and cook with the chicken for about 2 minutes until well combined with the seasoning.
• Pour the water and green chilies. Stir to combine. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid for 20 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 10 more minutes.
• Fluff the rice, sprinkle with fresh cilantro and serve warm.

Equipment

• Ceramic Nonstick Cookware Set
• Knife Block Set
• Cutting Board

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days and can be reheated on the stovetop.

Substitutes: You can use vegetable broth in the place of chicken broth. If you’d like to use quinoa, make sure to decrease the amount of liquid you’re using by ½ a cup.

 

Original Recipe

2 tablespoons olive oil
1 small onion diced
1 pound chicken breast cut into 1 inch cubes
2 teaspoons salt divided
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 ½ cups uncooked long grain white rice
1 ½ cups chicken broth
15 ounces can tomato sauce
1 4-ounce can green chilies
Cilantro for serving
Instructions
Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
Top with fresh cilantro, if desired

Nutrition

Serving: 1.5cups, Calories: 305kcal, Carbohydrates: 30g, Protein: 27g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 672mg, Potassium: 574mg, Fiber: 2g, Sugar: 2g, Vitamin A: 260IU, Vitamin C: 7mg, Calcium: 27mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mexican

Course: Main Course