One Pot Mexican Chicken and Rice

5 Servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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 ½ 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.

One Pot Mexican Chicken and Rice

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


  • 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)


  • Preheat your oven to 350 degrees.
  • Heat the cast iron skillet on high heat.
  • Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
  • Add the chicken, skin side down and cook until browned, 4-5 minutes.
  • Flip and cook an additional 3-4 minutes.
  • Push the chicken to the side (or onto a plate).
  • Add the olive oil to your cast iron skillet and heat on medium-high.
  • Add in the onions and start to cook for 3-4 minutes.
  • Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.
  • Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.
  • Pour in the chicken stock and put the chicken back in skin side up.
  • Bake covered with foil for 35-40 minutes.


Serving: 1g | Calories: 434kcal | Carbohydrates: 50g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1101mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg
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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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. Although it is a crockpot meal, I took the recipe and made it in a cast iron dutch oven over fire. Browned up the chick, then threw in the onions, then added the rest of the ingredients minus the biscuits. Then we added the biscuits towards the end after shredding the chicken up. Put some hot coals on the lid of the Dutch oven till slightly browned on top. OH MY GOODNESS! So tasty. My husband just said he could eat this forever. Will be repeating and trying in a Dutch oven at home in and then also in the crockpot. Delicious!

  2. Could I remove the bone from the chicken thigh before cooking? If so would I need to adjust the recipe since thigh would be thinner?

    1. Boneless meat does take less time (anywhere from 5 – 20 minutes!). Follow the recipe and check your meat to see if the largest part of the meat is at 165 degrees. If so, the meat is done!

  3. I just made this recipe. It was so good. I cooked an ear of corn and added it. I added some red kidney beans too like someone suggested. My husband loved it and asked me to make it again. Thank You, I will be back to look at more of your recipes.

  4. Glad to see the comment from Bryce about using b/s chicken breasts. I have a husband who won’t eat chicken thighs, and I’ved passed on many a recipe where thighs are used…I will try this one, preparing it with the substitution that Bryce suggests, as it sounds so good.

  5. . Every. Cooking blog that I’ve been on has always had at least one recipe that didn’t come out too good. So far I haven’t hit that one here. Do you have one that doesn’t turn out so good? Hmmm, maybe not. Loved all that I’ve tried, so far.

    1. First of all, love your “Feisty Granny” user name! Secondly, thanks so much for the high praise 🙂

  6. I made this exact recipe and it came out so bland to my familys taste ? i dont know what i did wrong. The chicken had a beautiful juicy texture and my babies loved that part. I’m going to try making it again and adjusting spice levels

  7. I made this tonight and the flavor is amazing!!! I doubled the recipe and used boneless skinless chicken thighs and also added a can of drained and rinsed black beans to it, so good!!!! I will definitely make this again!!

  8. This is a family favorite! I also make just the rice with no chicken. I just include the spices onto the cooked onion then blend

    1. My wife loves when I make this recipe. Today I used hot salsa which made the rice spicy delicious. Thanks for your wonderful dishes.

  9. Thank you for this recipe. My 8 year old liked it and so did my picky husband. One lady fron the comments took out the amount of the spices in the recipe. Don’t do it! This recipe is perfect the way it is.

  10. I am going to make this today June 7, 2022….but try to alter it….doubling it would’ve too much….but 5 pcsof chicken for 4 adults is not enough. And probably need more rice, so I will let you know how it turns out and how I changed it.