Name: Mexican Chicken & Rice One Pot Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 600 g Chicken breast (Cut into cubes); 3 Garlic cloves (Crushed); 1 Red pepper (Cut into small cubes); 1 Yellow pepper (Cut into small cubes); 400 g Black beans (tinned) (Drained and rinsed); 200 g Sweetcorn (Drained); 2-3 Spring onions (for garnish); 2 tsp Cumin; 1 tsp Mild chilli powder; 2 tsp Paprika; Salt and freshly ground black pepper (to taste); 1 tbsp Sunflower oil; 200 g Rice (Rinsed); 500 g Passata; 500 ml Chicken stock; 75 g Grated cheese (Mozzarella or cheddar)

If you’re searching for a comforting but fuss-free dinner, this Mexican Chicken & Rice One Pot Recipe will absolutely steal your heart. I love this recipe because everything cooks together in one pan — no piling up dishes or complicated steps — just layers of bold Tex Mex flavors coming together in less than 30 minutes. Whether you’re whipping it up for a busy weeknight or feeding a hungry crowd, you’ll find it’s both hearty and flavorful without breaking a sweat in the kitchen.

💚

Why You’ll Love This Recipe

One-Pot Wonder: Minimal cleanup since everything cooks in a single pan — my personal favorite after long days.
Rich, Layered Flavors: The spices marry perfectly with the chicken and veggies, giving a taste that’s bursting yet balanced.
Family Approved: My crew goes wild for this — the creamy melted cheese on top is pure magic.
Quick & Easy: You can have dinner on the table in about 30 minutes, perfect for busy weeknights.

The dish shows a layered skillet meal with a base of cooked rice mixed with black beans and yellow corn kernels, topped with chunks of cooked chicken and pieces of red and yellow bell peppers. A layer of melted cheese covers much of the top, browned in spots, and chopped green onions are scattered over the cheese. The skillet has a speckled surface, and a silver spoon is placed inside, scooping a portion of the food. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to pack this Mexican Chicken & Rice One Pot Recipe with vibrant color and cozy, spicy flavors. I like to use fresh peppers and garlic to keep things bright, and rinsing the rice beforehand helps it cook up fluffy and separated instead of mushy.

Sunflower oil: Great for sautéing with a neutral flavor and high smoke point.
Chicken breast: Cubed chicken cooks quickly and stays tender—perfect for this fast one-pot meal.
Garlic cloves: Crushing fresh garlic releases tons of fragrant flavor.
Red and yellow peppers: Adds sweetness and crunch—plus, they brighten the dish.
Cumin, mild chilli powder, paprika: These spices are the heart of that smoky, slightly spicy Tex Mex vibe.
Rice: I always rinse mine to remove excess starch, ensuring fluffy results.
Passata: Adds rich tomato depth without the chunkiness of diced tomatoes.
Chicken stock: Liquid for cooking the rice, infusing it with extra savoriness.
Black beans: Drained and rinsed, they bulk up the dish and add a nice creamy texture.
Sweetcorn: Adds sweetness and a pop of color—drained canned corn works wonderfully.
Grated cheese (Mozzarella or cheddar): Melts into a golden, gooey topping everyone loves.
Salt and freshly ground black pepper: To season perfectly.
Spring onions: Fresh, slightly sharp garnish to finish the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Mexican Chicken & Rice One Pot Recipe is how easy it is to tweak. I encourage you to make it your own—swap veggies, spices, or proteins to suit whatever you have on hand or your family’s preferences.

Swap the chicken: I’ve made this with thighs for juicier meat, or even turkey breast when I’m out of chicken.
Make it vegetarian: Replace chicken with extra beans or tofu, and use vegetable stock instead of chicken stock.
Add heat: If you love spice, add a diced jalapeño or some chipotle powder — I like the warming kick it gives, especially in colder months.
Use different cheese: Try pepper jack for a melty, spicy finish or even crumbled queso fresco for something authentically Mexican.

How to Make Mexican Chicken & Rice One Pot Recipe

Step 1: Sear the Chicken for Maximum Flavor

Start by heating the sunflower oil in a large saucepan over medium-high heat. Add the cubed chicken and stir it around for about 5 minutes until it’s nicely colored all over — this caramelization develops big flavor right from the start. Don’t rush this step; it’s hugely worth it to get those beautiful browned bits on your chicken.

Step 2: Add Aromatics and Spices

Next, toss in the crushed garlic and diced red and yellow peppers. Sprinkle over the cumin, mild chili powder, and paprika. Stir everything together for another 1-2 minutes until the spices coat the chicken and veggies evenly. The kitchen starts to smell fantastic here, and that’s your cue that this dish is on its way to something special.

Step 3: Cook the Rice and Simmer

Add the rinsed rice, passata, chicken stock, black beans, and season with salt and pepper. Bring the pot to a gentle simmer, then pop a lid on and let it cook for 15-20 minutes. You’ll want to keep an eye on it near the end—check if the rice has absorbed the stock and is tender, but not mushy. If it’s looking a little dry but the rice still needs time, add a splash more stock or water.

Step 4: Finish with Sweetcorn and Cheese

Once the rice is almost done, stir in the sweetcorn and warm it through for 4-5 minutes. Then sprinkle the grated cheese over the top and slide the pan under the grill for 5 minutes or until the cheese bubbles up and melts into a gooey blanket. Keep a close eye here — it can melt quickly!

Step 5: Garnish and Serve

Sprinkle freshly sliced spring onions on top for a fresh pop of flavor and crunch. That’s it—time to dive in!

👨‍🍳

Pro Tips for Making Mexican Chicken & Rice One Pot Recipe

Rinse the Rice: I learned this trick early on—it stops the rice from becoming gluey and helps it cook evenly.
Don’t Overcrowd the Pan: Make sure to give your chicken cubes room to brown rather than steam; it makes a big difference in flavor.
Taste as You Go: Adjust the seasoning before adding the cheese because the final melt will soften the flavors.
Use a Heavy-Bottomed Pan: It helps distribute heat evenly and prevent burning on the bottom while the rice simmers.

How to Serve Mexican Chicken & Rice One Pot Recipe

The image shows a close-up view of a dish in a white marbled bowl, featuring several layers mixed together. The base layer consists of cooked rice with black beans and yellow corn scattered throughout. On top of this, there are chunks of cooked chicken mixed with diced red and yellow bell peppers adding bright red and orange color spots. A layer of melted cheese covers parts of the mixture with a golden, bubbly texture. Fresh green onion slices are sprinkled over the top, adding a fresh green contrast. A metal spoon is partially buried in the dish, ready for serving. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this recipe with sliced spring onions for freshness and a squeeze of lime if I’m feeling zesty. Some chopped fresh cilantro or a dollop of sour cream can also transform it into something restaurant-worthy right at your dinner table. Trust me, these little touches really make the flavors pop.

Side Dishes

Since this is a complete one-pot meal on its own, I like to keep sides light — think a simple green salad with avocado and a tangy dressing or some crisp tortilla chips to scoop up any extra cheesy rice. On lazier nights, a side of guacamole or quick pico de gallo works wonders too.

Creative Ways to Present

For parties or special occasions, I like to serve this in individual ramekins topped with the melted cheese and garnished with colorful veggies so everyone gets their own “bowl of joy.” Another fun way is to stuff it into warm tortillas for a quick burrito twist—kids love this handheld option!

Make Ahead and Storage

Storing Leftovers

After dinner, I store leftover Mexican Chicken & Rice One Pot Recipe in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors actually deepen, so it tastes even better the next day!

Freezing

I’ve frozen this dish before, and it thaws surprisingly well. Just cool it completely, portion it out, and freeze in freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or microwave.

Reheating

To reheat, add a splash of water or chicken stock before warming to keep the rice from drying out. Stir it gently as it heats through on the stove or in the microwave, then sprinkle on a little fresh cheese or a squeeze of lime to brighten it back up.

FAQs

Can I use brown rice instead of white rice in this Mexican Chicken & Rice One Pot Recipe?

Yes, you can! Keep in mind brown rice takes longer to cook, around 40-45 minutes, and requires a bit more liquid. You might want to adjust the cooking time and add extra stock as needed to ensure it becomes tender without drying out.
Is it possible to make this recipe in a slow cooker?

Absolutely! Brown your chicken and sauté the veggies beforehand, then combine everything in the slow cooker. Cook on low for 3-4 hours or until the rice is tender. Just be sure to check the liquid levels as slow cookers vary and rice can absorb differently.
Can I make this Mexican Chicken & Rice One Pot Recipe spicier?

Definitely! Adding a diced jalapeño or more chili powder works well. You can also mix in some hot sauce or chipotle peppers in adobo to bring extra smoky heat that complements the other spices beautifully.
What cheese works best for melting on top?

Mozzarella and cheddar are classic melt-friendly options. For a bit more Mexican flair, pepper jack or even Oaxaca cheese melt nicely and add interesting flavor notes. If you prefer tangy, queso fresco can be crumbled on after cooking but doesn’t melt as much.
Can I skip the black beans or substitute them?

You can skip them if you’re not a fan, though they add protein and texture. For variety, try pinto beans or kidney beans, just make sure to drain and rinse canned beans well to keep the dish fresh and prevent excess saltiness.

Final Thoughts

This Mexican Chicken & Rice One Pot Recipe quickly became one of my go-to dinners when I needed something satisfying but low-effort. What I love most is how it blends comforting textures with bold, cozy spices—all in one skillet, no juggling multiple pots or pans. I really hope you’ll try this out one night when you want a delicious meal that feels like a special treat but comes together easily. It always feels like a little fiesta on the table, and I’m confident your family or friends will rave about it just like mine do!