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Mexican Chicken and Rice

Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: mexican rice, mexican rice chicken
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 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 a minute 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 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 45 minutes or until the rice is cooked
  • 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
  3. If you want more heat you can also add some jalapenos in the dish whilst cooking