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One Pot Mexican Chicken and Rice is Arroz con Pollo made easy. Tender chunks of chicken and fluffy rice simmer together in a seasoned tomato broth, all in the same pan. Dinner is on the table in about 40 minutes with almost nothing to clean up.
More one pan rice dinners: One Pot Chicken and Rice | One Pan Mexican Fried Rice | Healthy Chicken Fajita Bowls
Before You Get Started
A few things make the difference between rice that tastes like a real meal and rice that tastes like nothing.
- Season the chicken generously — Salt and pepper on both sides is what keeps this from tasting flat. Taste again before serving and adjust.
- Use long grain white rice — Jasmine or basmati work too. Brown rice needs 20 to 30 extra minutes and will overcook the chicken.
- Keep the lid on tight — The rice needs trapped steam to cook evenly and absorb the liquid. Lifting it lets both escape.
RECIPE OVERVIEW
How to Make One Pot Mexican Chicken and Rice
See the recipe card below for full, detailed instructions
Everything happens in one deep skillet, and the order matters. Brown first, toast the rice second, then let the pan do the rest.
1. Brown the Chicken
Cut the chicken into evenly sized bite-size pieces so everything finishes cooking at the same time. Boneless skinless thighs work here too and stay a little juicier through the simmer. Season generously with salt and pepper.
Heat two tablespoons of oil in a large, deep skillet over medium heat, then add the chicken in a single layer. Cook just until the outside picks up a little color. It does not need to be cooked through, since it will finish in the broth.
2. Toast the Rice
Push the chicken to one side of the pan and add a teaspoon of oil to the empty side. Add the rice and stir constantly for about a minute, until the grains look slightly translucent around the edges.
This gives the finished rice a nuttier flavor and helps the grains stay separate.
3. Add the Liquid and Vegetables
Pour in the chicken broth and tomato sauce, then add the tomato bouillon, garlic, chili powder, and frozen vegetables. Stir everything together so the rice is evenly distributed and fully submerged, then bring it up to a boil.
Caldo de Tomate carries the flavor. This granulated tomato bouillon lives in the Hispanic aisle. A tablespoon of tomato paste plus extra salt gets you close.
Use low sodium broth if you have it, since the bouillon is already bringing salt to the pan. Any frozen vegetable blend works here. Fresh vegetables are better cooked separately and stirred in at the end so they do not go soft.
4. Cover and Simmer
Cover the pan, reduce the heat to low, and let it cook undisturbed for about 20 minutes. Resist the urge to stir or peek.
If there is still liquid pooling when the rice is tender, uncover and simmer a few minutes longer to cook it off.
5. Rest, Fluff, and Serve
Take the pan off the heat and let it sit, covered, for about five minutes. The rice finishes steaming and the sauce thickens.
Fluff with a fork, taste one more time for salt, then top and serve.
Short on time? Skip the browning step and stir in shredded rotisserie chicken during the last five minutes of simmering.
Building a whole Mexican dinner at home? My Taco Night Ideas collection has the mains, sides, and toppings to put the spread together.
Variations
- Make it cheesy: After you fluff the rice, sprinkle on shredded sharp cheddar or Monterey Jack, cover for a minute, and let it melt in. This is the version readers keep coming back to when they are feeding a crowd.
- Add black beans: Drain and rinse a can and stir them in with the vegetables, or in place of them. It stretches the pan to feed a few more people. Mexican Black Beans are a good side if you would rather serve them alongside.
- Turn up the heat: Add diced jalapeños with the vegetables, or a pinch of cayenne to the rice mixture.
What to Serve With Mexican Chicken and Rice
This is a full meal in one pan, so most nights you do not need anything else. What it really wants is toppings. Avocado, sliced olives, green onions, sour cream, and a squeeze of lime all belong on top, and the lime in particular wakes the whole thing up.
If you are feeding a crowd or building out a bigger Mexican dinner, these round it out well:
- Charro Beans
- Homemade Flour Tortillas
- Guacamole
- Pico de Gallo
- Restaurant Style Salsa
- Classic Margaritas
Storage Tips
Storage, Freezing, and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. This one packs well for lunches, especially with fresh avocado and lime added right before eating.
Freezer: Cool completely, then freeze in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: The stovetop over low to medium heat gives the best texture. Add a splash of water or broth to bring the rice back, and stir gently. In the microwave, heat for 60 to 90 seconds and stir halfway through.
Frequently Asked Questions
Why is my rice still crunchy?
Almost always one of two things. Either the lid was not sealing tightly enough and the steam escaped, or the heat was too high and the liquid boiled off before the rice finished. Add a few tablespoons of broth, cover, and give it another five minutes on low.
What can I use instead of chicken broth?
Water works, but you will need to season more heavily since broth is carrying a lot of the flavor. Vegetable broth is a fine swap. You can also use water plus a teaspoon of chicken bouillon, which gets you very close to the original.
What if I cannot find caldo de tomate?
Use a tablespoon of tomato paste and an extra pinch of salt. Regular chicken bouillon also works, though you will lose a little of the tomato depth. Readers have had good results both ways.
Can I use brown rice?
Not without adjusting. Brown rice needs 20 to 30 extra minutes, which will overcook diced chicken. If you want to use it, leave the chicken breasts whole so they can handle the longer cook time, then slice them before serving.
Can I use chicken thighs instead of chicken breasts?
Yes, and they stay juicier through the longer simmer. Boneless skinless thighs cut into bite-size pieces are a direct swap with no timing changes.
More Mexican-Inspired Chicken Recipes
- Chicken Taco Casserole
- Green Chicken Enchilada Casserole
- Chicken Tortilla Soup
- Red Chicken Pozole Soup
- Instant Pot Chicken Fajitas
One Pot Mexican Chicken and Rice
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts cut into bite-size chunks
- 2 tablespoons olive oil, plus 1 teaspoon
- Salt and pepper to taste
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth
- 8 ounces canned tomato sauce
- 1 teaspoon Caldo de Tomate (tomato bouillon) or chicken bouillion
- 2 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 1/2 cups frozen peas & carrots or mixed vegetables
Instructions
- Season the chicken generously with salt and pepper on all sides.
- Heat 2 tablespoons of oil in a large, deep skillet over medium heat. Add the chicken in a single layer and cook until lightly browned but not cooked through.
- Push the chicken to one side of the pan. Add 1 teaspoon of oil to the empty side, then add the rice. Stir constantly for 1 minute, until the grains turn slightly translucent.
- Add the chicken broth, tomato sauce, bouillon, garlic, chili powder, and frozen vegetables. Stir everything together and bring to a boil.
- Cover, reduce the heat to low, and cook for about 20 minutes, until the rice is tender and the liquid is absorbed. If liquid remains, uncover and simmer until it reduces.
- Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork, taste and adjust the salt, then garnish with sliced olives, cilantro, avocado, or a squeeze of lime.
Notes
- Season generously: Salt and pepper the chicken well before browning, then taste again before serving. Underseasoning is the most common reason this comes out bland.
- Use long grain white rice. Jasmine and basmati both work as substitutes.
- Brown rice needs adjusting: Add 20 to 30 minutes of cook time, and leave the chicken breasts whole so they do not overcook. Slice before serving.
- Thighs work too. Boneless skinless chicken thighs swap in directly with no timing changes and stay a little juicier.
- Caldo de Tomate substitute: This granulated tomato bouillon is usually in the Hispanic aisle. Use 1 tablespoon of tomato paste plus a pinch of salt, or plain chicken bouillon.
- No broth on hand: Use water plus a teaspoon of chicken bouillon, and season more heavily to make up for it.
- Keep the lid on tight. Lifting it during the simmer lets steam escape and leaves the rice crunchy.
- Any frozen vegetables work. If you use fresh, cook them separately and stir them in at the end so they do not go soft.
- Make it cheesy: Sprinkle shredded cheddar or Monterey Jack over the fluffed rice, cover, and let it melt.
- Stretch the pan: Stir in a drained, rinsed can of black beans with the vegetables to feed a few more people.
- Storage: Refrigerate leftovers up to 3 to 4 days, or freeze up to 3 months.
- Reheating: Warm on the stovetop over low to medium heat with a splash of broth to loosen the rice.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
