Go Back
Delish Mexican Chicken Rice Recipes

Delish Mexican Chicken Rice Recipes

Easy, one-pan Mexican chicken and rice loaded with tender thighs, tomatoes, peppers, and warm spices. Weeknight-friendly, bursting with flavor, and perfect for the whole family.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1.5 cup long-grain white rice rinsed until water runs clear
  • 3 cup low-sodium chicken broth
  • 1 cup tomato sauce
  • 1 cup yellow onion diced
  • 1 cup red bell pepper diced
  • 3 clove garlic minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.75 cup frozen peas no need to thaw
  • 0.75 cup corn kernels frozen or canned, drained
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped, divided
  • 0.5 cup shredded Mexican blend cheese optional
  • 1 tbsp jalapeño minced, optional for heat

Instructions

Preparation Steps

  • Rinse the rice under cold water until it runs clear; drain well to prevent soggy rice.
  • Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on the edges, 5 to 6 minutes. Transfer to a plate.
  • Add onion, bell pepper, and jalapeño to the pan; sauté until softened, about 3 minutes. Stir in garlic and cook until fragrant, 30 seconds.
  • Stir in the rinsed rice and toast for 1 to 2 minutes, stirring to coat it in the aromatics and oil.
  • Add tomato sauce, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to combine and bring to a gentle boil.
  • Return the browned chicken and any juices to the pan. Reduce heat to low, cover, and simmer until rice is tender and liquid is mostly absorbed, 18 to 20 minutes. Avoid lifting the lid frequently.
  • Turn off heat. Fold in peas and corn, cover again, and let steam for 5 minutes.
  • Fluff with a fork. Stir in lime juice and half the cilantro. Sprinkle cheese over the top, cover for 2 minutes to melt (if using).
  • Serve hot, garnished with remaining cilantro and extra lime wedges if desired.

Notes

Use long-grain rice for the fluffiest texture. For extra depth, substitute 0.5 cup of the broth with salsa. Adjust heat with more or less jalapeño, or add a pinch of cayenne. Leftovers keep well up to 3 days in the fridge; add a splash of broth when reheating.