One Pan Mexican Chicken and Rice (Arroz Con Pollo)

One Pan Mexican Chicken and Rice (Arroz Con Pollo) mains This flavorful One Pan Mexican Chicken and Rice recipe is well seasoned, juicy and tender with flavorful rice. It combines the flavors of Mexican Red Rice (arroz rojo) and Mexican chicken to create a simplified version of arroz con pollo. Arroz Con Pollo One Pan Mexican Chicken and Rice (Arroz Con Pollo) one pot meals, Mexican, chicken

This flavorful One Pan Mexican Chicken and Rice recipe is truly a one pan dish - there are very few steps involved and the chicken is well seasoned, juicy and tender with flavorful rice. It combines the flavors of Mexican Red Rice (arroz rojo) and Mexican chicken to create a simplified version of arroz con pollo. The flavors are delicious and the ingredients are simple and fresh. What’s better than a one pan meal for the midweek or any day?!? - easy cleanup and happy tummy’s all around. Finish off the dish with an extra squeeze of lime juice and serve garnished chopped fresh cilantro and enjoy!

One Pan Mexican Chicken and Rice

Mexican Chicken and Rice Recipe Ingredients

  • CHICKEN: For this recipe and the way it is cooked I always use boneless skinless chicken thighs. I don’t recommend skinless chicken breasts for this dish as it will dry out plus they may not cook through in time depending on their thickness. See more about this in the recipe notes below.
  • SPICES: I like to use chili powder, cumin, onion powder, garlic powder, paprika, oregano and of course season well with salt. If you have ancho chili powder feel free use that for the chili powder for a more authentic flavor.
  • RICE: I like to use long grain white rice for this recipe - keeps things simple and cooks up consistently. I have not tested it with brown rice, basmati rice or jasmine rice.
  • OLIVE OIL: Olive oil or any vegetable oil for sautéing the veggies, for the marinade and also for brushing or drizzling over chicken with.
  • ONION & GARLIC: I used a yellow onion but a red onion or shallot would work too. They add so much flavor to the whole dish.
  • JALAPENO: It adds flavor to the dish - feel free to add a Serrano pepper if you want more heat to this dish. The jalapeno adds flavor with not so much heat.
  • TOMATO & TOMATO PASTE: I like to use fresh diced tomato for this recipe, the tomato paste adds a deep red color, rich umami flavor, and slightly tangy taste.
  • LIME JUICE: Always balances the flavors. Use freshly squeezed. Lemon juice can be used if preferred or if you don’t have lime juice.
  • CHICKEN BROTH/STOCK: Chicken or vegetable stock is what the rice cooks in - technically you can use water but broth or stock is so much better for adding flavor to the entire dish. I alway like to add a dah of chicken bouillon powder for extra flavor but that is optional.
  • GREEN PEAS: They are a great add in for this recipe. I like to use frozen because that is what I always have on hand but fresh works too.
  • EXTRA ADD INS: Feel free to add in extra veggies - a good option would be frozen veggie medley with carrots, green beans, if you like. Or you can also add in a red bell pepper for more flavor too.

One Pan Mexican Chicken and Rice

Mexican Chicken & Rice Recipe Instructions

This tasty dish comes together pretty quickly so it is best to have all your ingredients chopped and ready to go. Here is a basic breakdown of the directions (Full detailed recipe instructions are all in recipe card below):

  1. Season Chicken: Toss chicken with all the marinade ingredients and set aside while you prep remaining ingredients.
  2. Saute Onions & Veggies: Heat large oven-safe skillet or dutch oven and saute onions and jalapeño
  3. Toast Rice: Stir in rice followed by the broth and tomato paste.
  4. Nestle In Chicken: Place prepared chicken pieces over rice
  5. Bake: Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake for 30 mins then 10-15 more minutes with lid off
  6. Serve: Once done fluff up the rice with a fork removing chicken from pan if desired. Garnish and serve with cilantro and lime wedges.

One Pan Mexican Chicken and Rice

One Pan Mexican Chicken and Rice

One Pan Chicken and Rice Storage, Make Ahead & Freezing

  • STORAGE: Refrigerate any cooled leftovers in an airtight container for up to 3-4 days. To reheat, add a few teaspoons of water or drizzle some olive oil over the rice and stir gently. This is to prevent it from drying out. Microwave the chicken for 1 to 2 minutes or until warm. If you’re reheating a large portion, do it in the oven at 350˚F for 10 to 15 minutes watching that it doesn’t burn
  • MAKE AHEAD: Chicken can be tossed in the marinade and chilled in an airtight container in the fridge for 30 minutes or up to 1 day ahead.
  • FREEZING: Chicken dishes are usually best eaten when they are cooked as the rice can change texture. That being said though you can freeze it if desired. Cooked and cooled chicken and rice can be frozen in an airtight freezer friendly container for up to 1-2 months. Thaw overnight in the refrigerator and reheat same as stated above.

One Pan Mexican Chicken and Rice

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Recipe

Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr

Ingredients

For the Chicken

  • 1¾ lb (approx 800 g) Boneless, skinless chicken thighs (approximately 6-8 pieces)
  • 2 teaspoons Chili powder (ancho if possible)
  • ½ teaspoon Cumin
  • ½ teaspoon Onion powder
  • ¼ teaspoons Garlic powder
  • ¼ teaspoon Paprika
  • ½ teaspoon Oregano
  • ½-1 teaspoon salt
  • Juice of half a lime
  • 1 tablespoon Olive oil

For the Rice

  • 2 tablespoon Olive oil
  • 1 Onion, peeled and diced
  • 1 Jalepeno, seeds and stem removed and diced
  • 1 Tomato, diced
  • 4 Garlic cloves, peeled and minced
  • 1½ cups Long grain rice
  • 1 teaspoon Salt
  • 2 tablespoons Tomato paste
  • 3 cups Chicken broth
  • 1 teaspoon Chicken bouillon powder (optional)
  • ½ cup Green peas (frozen or fresh)

For Serving

  • Lime juice / lime wedges
  • Fresh chopped cilantro

Directions

For the Chicken

  1. In a large bowl toss the chicken with all the spices, salt, lime juice and olive oil until well coated and combined.
  2. Marinate the chicken while you prepare the rest of the ingredients or wrap and refrigerate overnight.

For the Rice & Chicken

  1. Preheat oven to 400°F
  2. Heat oil in a large skillet or Dutch oven over medium to medium high heat and add the onion, tomato, peppers and garlic and saute until onion is softened and slightly brown, 2-4 min
  3. Add rice and saute and stir for a minute to toast and coat rice
  4. Add the broth, bouillon if using, tomato paste and salt and cook stirring until tomato is dissolved stir well to thoroughly combine - turn up the heat and - allow to come to a low simmer
  5. Stir in the green peas then nestle the marinated chicken thighs into the rice all around the pan. Scrape any extra marinade out of the bowl and onto the chicken. Some of the chicken may be partially submerged, and that is fine.
  6. Cover tightly (with a lid or foil) and bake for 30 minutes in preheated oven.
  7. Carefully remove hot pot from oven and remove the lid or foil (drizzle or brush the tops of the chicken with a little bit of olive oil - optional) and carefully return pan to oven and continue baking for 10-15 minutes, or until the chicken is fully cooked and the excess liquid has cooked off rice. Feel free to broil for last 1-3 minutes of cooking time for some extra colour
  8. Allow to stand for a few minutes then fluff rice.
  9. Serve with lime wedges and chopped cilantro

Recipe Notes

  • To be clear… this is suppose to be a very simple and quick way of making chicken and rice - meaning hands off and no searing chicken. Of course using chicken thighs with bone in and skin on and pre-searing before adding them to the dish will add more flavor and fat and you can do that but we DO NOT recommend doing that with boneless skinless thighs - they will be overcooked by the end of it - so if you choose to sear your chicken use skin on bone in thighs. This adds an extra steps and mess - not what this recipe is meant for but it can be done.
  • Optional vegetables: I used frozen peas, but you can also use frozen corn, or a frozen pea, corn and green bean mix
  • I like to spray or drizzle on a little extra olive oil on the chicken when I take the lid off of it after its initial cooking in the oven - this is totally optional but I like that it gets a little more colour on it when the lid is off.
  • This is not a TexMex chicken and rice casserole so I didn’t add black beans, salsa or cheese. This strongly leans into more authentic Mexican chicken and rice flavors - but feel free to serve this with cheddar cheese, avocado, sour cream, pico de Gallo, sliced green onions - basically you do you!

One Pan Mexican Chicken and Rice