One Pot Mexican Chicken and Rice

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One Pot Mexican Chicken and Rice made with chicken thighs and seasoned Mexican rice with vegetables baked until tender in the oven.

Mexican Rice and Chicken

One Pot Mexican Chicken and Rice is so full of flavor and EASY! Plus the rice combines to make this deliciously soft, creamy and crispy texture that meant I was standing at the counter scooping up every last bit so it didn’t get wasted in the sink.

While this isn’t a classic arroz con pollo this is a definite take on the recipe. We love cooking chicken and rice in the same pot together, it makes such an easy meal with the smallest amount of cleanup!

The chicken in the dish is browned before being added to the pot with the rice, and the rice itself bakes in the oven. Topping the chicken with herbs and spices and the liquids from the chicken releasing into the rice while it is cooking makes for the richest flavors.

The rice in this dish is a variation of a super easy Mexican rice that uses salsa and chicken broth in making it. Depending on what I have on hand I’ve previously used fresh or jarred salsa. While they do taste different they are both completely delicious.

Totally off topic but awesome chef’s tip? If I have something like leftover Chimichurri Sauce I make rice with it! Add 1/2 cup or so (drain almost all the oil) and add to chicken broth for amazing rice.

Cooked chicken and rice casserole

Want to make the Mexican Chicken & Rice with white meat?

From a reader, Bryce, who made the One Pot Greek Chicken and Rice recipe with boneless chicken breasts:

Just FYI for anyone in the future who was wondering if you could make this with boneless Chicken Breast–You absolutely can and it is deeeelicious! I followed the pan searing directions for the chicken but after removing them, I set them aside until 25 minutes into cooking the rice portion in the oven. After 25 minutes I added the chicken breast on top and continued cooking it for another 25 minutes. I made it for my neighbors in need, but also made it for us. We loved it and they did too! Thank you!

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cooked mexican chicken with rice and peppers

Other versions of this chicken and rice casserole:

Tools Used in the making of this One Pot Mexican Chicken and Rice Recipe:
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.

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One Pot Mexican Chicken and Rice

5 from 7 votes
  • Yield: 5 Servings
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Course: Main Course
  • Cuisine: Mexican
  • Author: Sabrina Snyder
One Pot Mexican Chicken and Rice made with chicken thighs and seasoned Mexican rice with vegetables baked until tender in the oven.  


  • 5 chicken thighs bone in and skin on
  • 1 yellow onion diced
  • 1 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • tablespoons  olive oil
  • cups  white rice uncooked
  • 1 tablespoon garlic minced
  • 2 cups chicken stock
  • 1 cup salsa
  • 1/2 red bell pepper minced
  • Parsley minced for garnish (optional)


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat your oven to 350 degrees.
  2. Heat the cast iron skillet on high heat.
  3. Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
  4. Add the chicken, skin side down and cook until browned, 4-5 minutes.

  5. Flip and cook an additional 3-4 minutes.

  6. Push the chicken to the side (or onto a plate).
  7. Add the olive oil to your cast iron skillet and heat on medium-high.
  8. Add in the onions and start to cook for 3-4 minutes.

  9. Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.

  10. Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.
  11. Pour in the chicken stock and put the chicken back in skin side up.
  12. Bake covered with foil for 35-40 minutes.

Nutrition Information

Yield: 5 Servings, Amount per serving: 434 calories, Serving Size: 1 , Calories: 434g, Carbohydrates: 50g, Protein: 29g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 110mg, Sodium: 1101mg, Potassium: 683mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1215g, Vitamin C: 18.5g, Calcium: 65g, Iron: 2.5g

All images and text © for Dinner, then Dessert.

mexican chicken
spanish chicken and rice with salsa cooked rice

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Very tasty. Thanks for the recipe. I adjusted slightly as my salsa was too spicy to have a full cup. And I didn’t have the red capsicum. I only used one and half cups of stock (this is the second time I made it and found it too wet the first time). I served with a corn, avocado, tomato and black bean salsa (simply mixed together with lemon juice and Tabasco). I cooked on the stove top rather than in the oven.

  2. So easy to make and absolutely delish. Tastes just like my abuela’s dish! Will make this my new go to recipe.

  3. Made the recipe with brown rice for 40mins and the rice wasn’t even done. Also used chicken breast as well and afraid the chicken will over cook. Any recommendations?

    1. So sorry I’m just now seeing this. This recipe used white rice which takes a lesser cook time than brown rice. You could probably save it by taking the chicken out and cooking it until the rice is done.

  4. New to making something like this, and cooking in general. What level heat do you use when baking at the end? Your recipe says medium hot and then just leave it? I assume low heat?

    1. You could try seasoned diced tomatoes, one with maybe garlic and onion to replicate the flavor. I’d love to know how it turns out if you decide to try.

  5. This was our dinner tonight – very good, and picky son said it’s a keeper! You have so many wonderful sounding recipes! I bought the ingredients needed for the chicken lo mein, and that will be tomorrow’s dinner…..and then there’s the recipe with the spiralized vegetable noodles that came out today…..yum! So many things I want to try! Love your site!

    1. Love it! I’m so happy to hear that your picky eater loved it as well! I look forward to seeing you around the site!

  6. Made tonight with boneless chicken breast, cooked rice first and only cooked breast 20 minutes. Once i gathered all the ingredients and cut onion it was a very easy meal to put together.

  7. I love the cooking method on this! I bet that rice soaks up all that flavor!

    I also can’t wait to try that chimichurri rice!