Mexican Chicken and Rice

I found this Mexican Chicken and Rice recipe while scrolling through Pinterest one evening, and it instantly made me crave something hearty, colorful, and full of spice. The photo looked so inviting — tender chicken mixed with fluffy rice and warm, smoky seasonings. When I tried it in my kitchen, I added my own little twist to make it extra flavorful and comforting. The result? A one-pan dinner that tastes like a cozy night in, with the kind of homemade goodness that brings everyone to the table. It’s simple, filling, and bursting with flavor — the kind of meal you’ll make again and again.

Why You’ll Love This Mexican Chicken and Rice

This recipe is everything you want in a weeknight dinner — easy, flavorful, and satisfying. It’s made with pantry staples, uses just one pan, and brings that bold, Mexican-inspired warmth to every bite. Perfect for meal prep or family dinners, it’s a dish you’ll come back to again and again.

Highlights

• One-pan recipe that’s quick to make and easy to clean up
• Packed with protein and flavor
• Customizable with your favorite vegetables or toppings
• Great for meal prep and leftovers

Ingredients You’ll Need

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

Optional Additions

• 1 can black beans, drained and rinsed
• ½ cup corn kernels
• Sliced jalapeños for extra heat
• Diced avocado or guacamole for creaminess

How to Make Mexican Chicken and Rice

Step 1: Sauté the Onions

In a large skillet or pot, heat olive oil over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.

Step 2: Cook the Chicken

Add the cubed chicken along with garlic powder, chili powder, cumin, salt, and pepper. Stir and cook for 6–7 minutes until the chicken is mostly cooked through.

Step 3: Add the Rice and Tomato Paste

Stir in the uncooked rice and tomato paste, coating everything evenly. Let it cook for 1–2 minutes to toast the rice slightly and deepen the flavor.

Step 4: Add Liquid and Green Chilies

Pour in the water and green chilies. Stir well, bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 20 minutes, until the rice is tender and the liquid has been absorbed.

Step 5: Rest and Fluff

Turn off the heat and let the dish sit, covered, for 10 minutes to allow the rice to steam and become fluffy. Fluff with a fork, sprinkle with fresh cilantro, and serve warm.

Tips for Success

• Rinse the rice before cooking to prevent it from becoming sticky.
• Use a deep, heavy-bottomed pan to help the rice cook evenly.
• Slightly undercook the chicken before adding the rice — it will finish cooking as the rice steams.
• Let it rest before serving for the perfect fluffy texture.

Serving Ideas

• Burrito Bowls: Add chopped lettuce, salsa, avocado, and lime juice for a restaurant-style meal.
• Stuffed Peppers: Spoon the mixture into halved bell peppers and bake for a fun twist.
• Breakfast Burrito: Use leftovers with scrambled eggs and cheese for a hearty morning wrap.
• Tacos: Fill soft tortillas with the mixture and top with sour cream or pico de gallo.

Storage and Meal Prep

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a bit of water on top and microwave until warm. This dish also freezes well — just thaw overnight in the fridge before reheating.

Nutrition Facts (Per Serving)

Calories: 305 | Protein: 27g | Carbohydrates: 30g | Fat: 8g | Fiber: 2g | Sodium: 670mg | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes! You can substitute long-grain brown rice for white rice. Just remember to add an extra ½ cup of water and cook for about 20–25 minutes longer, or follow the package directions for timing.

Can I make Mexican Chicken and Rice ahead of time?

Absolutely. This dish reheats beautifully, making it perfect for meal prep. Store it in airtight containers in the fridge for up to 4 days. When reheating, add a splash of water or broth to keep the rice soft and fluffy.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs are a great alternative. They add extra flavor and stay juicy even after simmering with the rice.

How can I make this recipe spicier?

For more heat, add chopped jalapeños, a dash of cayenne pepper, or a spoonful of chipotle chilies in adobo sauce. You can also top your bowl with hot sauce or spicy salsa before serving.

Can I add vegetables to this recipe?

Definitely. Corn, bell peppers, peas, or black beans all make great additions. Just add them in with the green chilies and water in Step 5 so they cook evenly with the rice.

Can I freeze Mexican Chicken and Rice?

Yes! Let the dish cool completely, then store portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

What’s the best way to serve it?

Serve Mexican Chicken and Rice in bowls with a squeeze of lime, a sprinkle of cilantro, and maybe a little shredded cheese or avocado on top. It’s also delicious wrapped in tortillas or served alongside a fresh salad.

Why is my rice sticky or mushy?

This usually happens if the rice wasn’t rinsed before cooking or if there’s too much liquid. Always rinse your rice under cold water until the water runs clear, and use a pan with a tight-fitting lid to trap the right amount of steam.

Can I turn this into a burrito bowl or tacos?

Yes! This recipe makes an excellent base for burrito bowls. Just add your favorite toppings like shredded lettuce, salsa, guacamole, or sour cream. You can also spoon it into tortillas for quick, flavorful tacos.

Is this Mexican Chicken and Rice healthy?

Yes! It’s a balanced meal with lean protein, complex carbs, and fiber. You can make it even healthier by using brown rice, adding more vegetables, and using olive oil instead of butter.

Final Thoughts

This Mexican Chicken and Rice is the perfect one-pan dinner — comforting, flavorful, and loaded with wholesome ingredients. It’s simple enough for busy weeknights but delicious enough to serve when friends come over. With its mix of tender chicken, fluffy rice, and bold spices, every bite feels like a warm, satisfying hug in a bowl.