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Mexican Rice with Chicken

Mexican Rice with Chicken

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I love one-pot dishes so therefore this Mexican Rice and Chicken is on my list of favourites. I could make this everyday and be happy.

Mexican Rice with Chicken

This dish was so good my kids wiped the pot clean.

I had hardly any for myself. Luckily I did taste some before it was all gobbled up.

My hubby was kind enough to share his equally delicious Prawn Curry with me.

I wasn’t complaining but I would have preferred the Mexican Rice with Chicken

I think this dish is enough for four people, in my case it was enough for two starving kids…Lol! Well they ate it twice in one day.

One-Pot Wonder

I cooked early for the sake of my photos but even that became a rush because as soon as they smelled food they were in the kitchen, literally waiting for me to finish my photography.

Chicken on the bone is best for these kind of dishes. I also suggest you use long grain rice for this dish.

We love spicy so I added a little extra spice. You can always reduce the amount if you prefer less spicy.

Mexican rice with chicken in a white pot

There’s nothing complicated about this dish so I don’t have too many instructions. I live at high altitude so I used a little extra water as everything takes longer to cook in Johannesburg.

If you live at the coast you may require less water and your cooking time will probably be quicker.

You can cut the peppers into julienne strips.  However, if you have fussy eaters you can cut them smaller.

This dish can be served with some jalapenos, a drizzle of lime juice and sour cream.

Hope you love it as much as we do. Please drop me a comment if you do try it.

More One-Pot Dishes to try:

One-Pot Spicy Rice and Chicken

One-Pot Chili Mac and Cheese

Mexican Chicken and Rice

Course Main Course
Cuisine Mexican
Keyword mexican rice, mexican rice chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4



  • 6 chicken thighs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1&1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1 tbsp vegetable oil


  • 1 cup long grain rice
  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 red bell pepper/capsicum cut into cubes or strips
  • 1 cup frozen sweetcorn
  • 1 can black beans or kidney beans (optional)
  • 1 large garlic clove finely chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1&1/2 cup chicken broth
  • 1/2 cup passata/tomato puree


  • Marinate the salt and all the spices, cumin, paprika, chilli powder, garlic powder and oregano with the oil. Rub it into the chicken and set aside
  • Heat 2 tablespoon oil in a large pan and sear the chicken on both sides. About 2 minutes on each side. Remove the chicken and set aside
  • In the same pan add the onion and cook until translucent. Add the garlic and fry for a minute. Add the pepper and saute for a minute
  • Mix in the spices, cumin, paprika and chili powder. Cook for a minute.
  • Add the sweetcorn and rice and cook for a further minute
  • Mix in the tomato passata and chicken broth
  • Place the chicken in the rice and bring to a boil. Season with more salt if required
  • Cover with a foil and pop into the oven at 180 degrees Celsius for 30 minutes. After 30 minutes add the beans and cook for a further 15 minutes.
  • Serve with a drizzle of lime, chopped jalapeno and sour cream


  1. You may require less water depending on where you live. My recipe is created at high altitude so I require more water
  2. The amount of chilli powder and paprika can be reduced or you can add more for extra heat
  3. If you want more heat you can also add some jalapenos in the dish whilst cooking
  4. I add my beans in the last 15 minutes as canned beans is quite soft already and I didn't want it to become mushy. You can add it a little earlier if you prefer




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