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

If you’re looking for a hearty, flavorful meal that comes together quickly and with minimal cleanup, you’re going to love this Mexican Chicken & Rice One Pot Recipe. I absolutely love how it packs all those bold Tex Mex flavors into one convenient pan—perfect for busy weeknights or casual family dinners. Stick around because I’m sharing all my best tips for getting it just right, plus some variations that make it even more fun to customize.

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Why You’ll Love This Recipe

One Pot Wonder: Saves you from doing a mountain of dishes after dinner.
Packed with Flavor: Those spices and peppers bring authentic Mexican vibes to your table.
Family Friendly: My family goes crazy for this — it’s got just the right balance of spice and comfort.
Super Quick: Ready in about 30 minutes, perfect when time’s tight but you want something satisfying.

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

Each of these ingredients plays a role in creating that rich, hearty flavor profile that makes this Mexican Chicken & Rice One Pot Recipe shine. I recommend picking fresh peppers for the best flavor and using a good-quality passata to keep the sauce smooth and tangy.

Sunflower oil: This neutral oil is great for frying without overpowering the spices.
Chicken breast: Cubed for quick cooking and easy bites—using breast keeps it lean and tender.
Garlic cloves: Crushed to release their full aroma and flavor.
Red pepper: Adds sweetness and vibrant color.
Yellow pepper: Brings a mellow crunch and brightens the dish visually.
Cumin: Earthy and warm, it’s a classic Mexican spice that builds the dish’s character.
Mild chili powder: Just enough heat to enliven the dish without overwhelming picky eaters.
Paprika: Adds smoky depth and beautiful color.
Rice: Rinsed to remove excess starch, so it cooks up fluffy, not sticky.
Passata: Smooth tomato base that holds all the flavors together.
Chicken stock: Adds savory richness and helps the rice cook perfectly.
Black beans (tinned): Rinsed and drained for added protein and fiber.
Sweetcorn: Gives a pop of sweetness and texture.
Grated cheese (mozzarella or cheddar): Melts beautifully for that irresistible, gooey topping.
Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
Spring onions: Fresh, mild, and great for garnish.

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

I love making this Mexican Chicken & Rice One Pot Recipe my own by tweaking ingredients to match what I have on hand or just change up the flavor a bit. It’s super forgiving, so don’t be afraid to get creative.

Spicy Upgrade: If you’re feeling adventurous, I add a diced jalapeño when cooking the peppers for a nice kick—my husband especially loves this.
Vegetarian Version: Swap the chicken for extra beans and add chopped mushrooms or zucchini; it still fills you right up and tastes fantastic.
Cheesy Variation: Try mixing cheddar and Monterey Jack cheese for a deeper, creamier melt.
Fresh Herbs: Cilantro stirred in right before serving brings fresh brightness, which I add when we want something a little lighter.

How to Make Mexican Chicken & Rice One Pot Recipe

Step 1: Sauté the Chicken to Golden Perfection

Heat the sunflower oil in a large saucepan over medium heat. Add the cubed chicken and stir it for about 5 minutes until it’s nicely colored all over—don’t rush this step because a good golden sear adds flavor. You’ll want to keep an eye to avoid overcrowding the pan, or else the chicken will steam instead of sear.

Step 2: Spice Things Up with Garlic and Peppers

Next, toss in the crushed garlic, red and yellow peppers, cumin, chili powder, and paprika. Stir everything around for another 1-2 minutes so all the chicken and veggies get coated in those beautiful spices. I discovered this trick when I started waking the spices gently—it makes the whole dish really pop with flavor.

Step 3: Add Rice and Liquids, Then Simmer

Now stir in the rinsed rice, passata, chicken stock, and black beans. Season with salt and pepper, then bring the mixture to a simmer. Pop a lid on the pan and cook for 15-20 minutes—this is where the magic happens as the rice soaks up all those spices and liquids. I always check the rice towards the end for tenderness and add a splash more stock if it’s still a bit firm.

Step 4: Stir in Sweetcorn and Finish Cooking

Once the rice is just about cooked, stir in the sweetcorn. Let it heat through gently for another 4-5 minutes—this adds a lovely texture contrast that I think rounds out the dish beautifully.

Step 5: Melt Cheese and Garnish

Sprinkle the grated cheese all over the top of the pan and pop it under your grill for about 5 minutes until the cheese melts and bubbles. Finally, sprinkle over some chopped spring onions for freshness before serving. It’s such a satisfying finish, and those green onions add a nice pop of color and flavor.

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Pro Tips for Making Mexican Chicken & Rice One Pot Recipe

Rinse the Rice Thoroughly: This keeps the texture fluffy and avoids mushiness.
Don’t Skip Searing: Browning the chicken adds depth—you’ll notice the flavor difference immediately.
Adjust Liquids Based on Your Rice: Some rices soak up more liquid, so keep extra stock handy to avoid dryness.
Patience on the Simmer: Resist lifting the lid too often; the steam cooks the rice evenly and fluffy.

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 use chopped spring onions because they add a fresh crunch that cuts through the richness. Sometimes I like to add a dollop of sour cream or a squeeze of fresh lime juice to brighten things up. If you love herbs, a sprinkle of fresh cilantro never fails to elevate the dish beautifully.

Side Dishes

This dish is pretty all-in-one, but if you want to jazz it up, I like serving it with a simple side salad of crisp lettuce, radishes, and avocado. Tortilla chips or warm corn tortillas on the side make great accompaniments too—perfect for scooping up any extra cheesy goodness.

Creative Ways to Present

For special occasions, I’ve served this in individual cast-iron skillets, which makes it feel extra cozy and restaurant-worthy. You can also layer it with extra cheese and bake it for a Mexican-inspired casserole twist that’s a total crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually let it cool completely before storing so it doesn’t get soggy. When you reheat, the flavors mellow even more, which can be lovely!

Freezing

This Mexican Chicken & Rice One Pot Recipe freezes surprisingly well if you want to batch cook. Freeze in portions before adding the cheese topping for best texture. Thaw overnight in the fridge for even reheating.

Reheating

I usually reheat leftovers in a covered pan on the stove with a splash of water or stock to loosen things up, keeping it warm and moist. You can also microwave it, but stirring halfway through helps it heat evenly without drying out.

FAQs

Can I use brown rice instead of white rice in this recipe?

Great question! You can definitely use brown rice, but keep in mind it requires longer cooking time and usually more liquid. I recommend pre-cooking the brown rice or increasing the simmer time and stock amount to ensure it comes out tender.
What can I substitute if I don’t have passata?

If passata isn’t available, crushed canned tomatoes work well as a substitute. You might want to blend them slightly for a smoother texture, and adjust seasoning as they can taste a bit different in acidity.
Can I make this recipe in advance for meal prep?

Absolutely! This dish is fantastic for meal prepping since the flavors develop even more after a day. Prepare it fully, then store in portioned containers in the fridge or freezer. Just add fresh garnishes at mealtime.
What cheese do you recommend for topping?

I love using mozzarella for that gooey melt, but cheddar adds sharpness that balances the dish beautifully. Feel free to mix both to get a richer flavor and texture.

Final Thoughts

This Mexican Chicken & Rice One Pot Recipe is truly a staple in my kitchen now—it’s so easy, satisfying, and reliably delicious every single time. I hope when you try it, you feel the same joy my family and I do around the dinner table. It’s one of those recipes that makes you feel like you’ve got dinner totally under control, even on your busiest days. Happy cooking, and I can’t wait for you to enjoy this as much as we do!