Authentic Mexican Rice with Chicken (Easy & Healthy)

Searching for a simple and nutritious dinner idea? Look no further than Authentic Mexican Rice with Chicken—it’s all made in a single pot! Chicken thighs are infused with a mix of Mexican spices and cooked alongside onion, garlic, and green pepper. Next, rice, tomatoes, and chicken stock are mixed in, and the dish simmers together in about 20 minutes. You’ve got a healthy, tasty meal ready to enjoy!

Organizing dinners can be challenging, right? You want something fast, simple, and healthy that also tastes delicious. This recipe for Mexican Rice with Chicken meets all those criteria.

LET’S REVIEW THE INGREDIENTS

• Chicken thighs:  I prefer using chicken thighs for their affordability, tenderness, and versatility. 
• Onion: A mild yet essential ingredient in Mexican Rice is onion. Any type works—red, Spanish, white, or Vidalia. I often opt for yellow onions due to their versatility and mild, slightly sweet flavor.
• Green Bell Pepper: This adds color to the dish, and I like adding more veggies whenever possible. Bell peppers complement Mexican flavors beautifully.
• Garlic: Although optional, our family loves the sweet, garlicky taste it lends to the dish.
• Tomato paste: This adds richness and a stronger tomato flavor to the meal. Even a small amount contributes significantly to achieving that vibrant orange hue and deeper taste.
• Petite Diced Tomatoes: Tomatoes are crucial for a colorful Mexican rice—you can’t make Mexican rice without them! I prefer petite diced tomatoes for more tomato pieces in each bite.
• Mexican spice blend: This blend includes chili powder, garlic powder, red pepper, cumin, paprika, oregano, salt, and black pepper, infusing the entire meal with delightful Mexican zest. It’s also fantastic in my Chicken Fajita recipe!
• Long Grain White Rice: This rice type fluffs well and separates nicely, making it ideal for recipes like this and casseroles.
• Chicken stock: A liquid is crucial for cooking the rice; low-sodium chicken stock amplifies the chicken flavor. I often go for low-sodium to maintain control over the dish’s saltiness.
• Avocados, jalapeños, lime, and cilantro: I love garnishing my Mexican Rice and Chicken with these healthy options. However, you can add sour cream and cheese too, if desired!

PRO TIP: Keep these ingredients stocked so you can whip this up anytime!

As stated, this recipe is straightforward and utilizes just one pot, which I appreciate—less cleanup for me!

How to Prepare Authentic Mexican Rice with Chicken

1. The first step is to heat oil in a large pot with a lid (like a Dutch oven), then sauté the onion and green pepper for a few minutes until they become slightly tender. After that, add the garlic and cook for another minute.
2. Next, introduce the diced chicken thighs and the spice mixture. Stir well and cook until the chicken is fully cooked—this takes about 7 minutes. The spices will lightly toast during this process.

3. After that, add the rice and tomato paste, cooking for a few minutes. Toasting the rice enhances its flavor and helps it blend well with the other ingredients. Cooking the tomato paste also mellows its acidity and enhances its sweetness.

4. Finally, pour in the chicken stock and tomatoes. Stir well and bring to a boil, then cover and reduce the heat to low. Let the rice and chicken simmer for approximately 20-25 minutes.

HELPFUL TIPS FOR SUCCESS

• Prepare all ingredients by measuring and chopping ahead of time. This way, when it’s time to cook, everything is ready to go.
• Get the ingredients ready before cooking, so you can clean as the dish cooks. This saves significant time and lets you enjoy your meal without worrying about cleanup afterwards.
• Ensure you’re using a burner that can maintain a simmer. For example, my largest burner tends to boil even on low heat, so I prefer using a smaller one to prevent burning the rice.
• Keep the lid on! A gentle simmer is essential for properly cooking the rice.
• To make it kid-friendly, leave out any spicy ingredients—omit the red pepper or use diced tomatoes without green chilies. The flavors are mild enough that kids will likely enjoy this dish!

And that’s it! Authentic Mexican Rice with Chicken is a straightforward, nutritious one-pot dish bursting with flavor. This recipe is also family-friendly, featuring simple ingredients and mild flavors that won’t overpower your palate. ENJOY!

Yield: 4

Chicken thighs are well-seasoned and cooked in chicken broth along with tomatoes, rice, green pepper, onion, and garlic. This dish is easy to prepare, healthy, and made in just one pot!

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

• 2 tablespoons cooking oil (I used olive oil)
• 1 small white onion, finely diced
• 1 green bell pepper, finely diced
• 1 garlic clove, finely minced
• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch chunks
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup uncooked long-grain white rice
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 1 (10-ounce) can diced tomatoes with green chilies or 1 (14-ounce) can petite diced tomatoes, undrained

Instructions

1. In a large pot with a lid (like a Dutch oven), heat oil over medium heat. Add the diced onion and green pepper, sautéing until soft, about 4 minutes. Add garlic and cook for 1 additional minute.
2. Next, add the chicken and all the spices, stirring occasionally, and cook until the chicken is completely cooked through, about 7-10 minutes.
3. Add the rice and stir well, cooking for about 4 minutes to toast the rice. Mix in the tomato paste, stir until combined, and cook for an additional minute.
4. Finally, pour in the chicken broth and the canned tomatoes, stir, and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and cook for 20-25 minutes until the rice is tender.
5. Serve with your choice of toppings: avocado, jalapeño, pickled red onions, cilantro, green onions, or even sour cream and cheese if desired. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, or place in a pot with a lid and warm over low heat, or in an oven-safe dish at 300 degrees for 10-15 minutes until heated through.