Mexican Chicken And Rice Recipe From Scratch

Mexican chicken and rice is my go-to one-pan dinner when I need something hearty fast. Making it from scratch takes 35 minutes and beats any boxed mix. I use tomato paste, green chilies, and taco-style spices — all pantry staples I always have on hand.

Why This Mexican Chicken And Rice Works

The tomato paste creates a deep, brick-red base that coats every grain of rice. It concentrates flavor fast without needing a long simmer.

Canned green chilies add mild heat and a roasted, slightly smoky note. They melt into the rice and balance the richness of the chicken.

Long-grain white rice soaks up the spiced broth as it cooks. Every bite is fluffy, savory, and loaded with juicy chicken pieces.

Ingredients

• 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
• 1 cup long-grain white rice, uncooked
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (4 oz) diced green chilies, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 cup shredded Mexican blend cheese
• Fresh cilantro, for garnish

What You Need for Mexican Chicken And Rice

Boneless skinless chicken breast — cut into cubes so it cooks fast and evenly. Chicken thighs work too and stay more moist if you prefer darker meat.

Long-grain white rice — this variety stays fluffy and separate after cooking. Avoid short-grain rice — it turns mushy in a covered pan. For brown rice, add 1/2 cup extra broth and cook 20 extra minutes.

Tomato paste — this is the flavor backbone of the dish. If you’re out, substitute 1.5 cups tomato sauce and reduce the broth by 1/2 cup.

Canned green chilies — use mild or hot depending on your preference. They add depth without overpowering the dish.

Black beans — add fiber and make the dish a complete meal. Pinto beans or kidney beans substitute perfectly.

Mexican blend cheese — melts smoothly over the top. Cheddar, Monterey Jack, or pepper jack all work as swaps.

How to Make Mexican Chicken And Rice

1. Heat olive oil in a large deep skillet over medium-high heat.
2. Add chicken cubes. Season with chili powder, cumin, smoked paprika, garlic powder, and salt. Cook for 4 to 5 minutes until golden on the outside. Transfer to a plate.
3. Reduce heat to medium. Add diced onion to the same skillet. Cook for 3 to 4 minutes until softened and translucent.
4. Add minced garlic. Cook for 30 seconds until fragrant.
5. Add tomato paste. Stir and cook for 1 minute until it darkens slightly and coats the onion.
6. Pour in uncooked rice. Stir to coat every grain in the tomato-spice mixture. Toast for 1 minute.
7. Add chicken broth, green chilies, and black beans. Stir to combine.
8. Return the chicken to the skillet. Bring to a boil over high heat.
9. Reduce heat to low. Cover tightly and cook for 18 to 20 minutes until the rice is tender and liquid is absorbed.
10. Remove from heat. Sprinkle shredded cheese over the top. Cover for 2 minutes until the cheese melts.
11. Garnish with fresh cilantro and serve directly from the skillet.

Mexican Chicken And Rice Variations

Mexican Chicken And Rice Casserole

For a dump-and-bake version, combine all ingredients raw in a 9×13 baking dish. Cover tightly with foil and bake at 375°F (190°C) for 50 minutes. Uncover, stir, then bake 10 more minutes until the rice is tender.

Crockpot Mexican Chicken And Rice

Add all ingredients except rice and cheese to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cooked rice during the last 20 minutes and top with cheese before serving.

Arroz con Pollo Style

Swap the canned green chilies for 1 cup diced bell pepper and 1/2 cup sliced green olives. Add a pinch of saffron to the broth for a traditional Spanish-Mexican version with deep golden color.

Spicy Mexican Chicken And Rice

Add 1 diced jalapeño with the onion and swap smoked paprika for chipotle powder. This version has a slow-building heat that pairs well with sour cream on the side.

High Protein Mexican Chicken And Rice

Double the chicken to 3 lbs and reduce the rice to 3/4 cup. This version has roughly 45g protein per serving. Add a full can of black beans to keep the dish filling and fiber-rich.

Tips for the Best Mexican Chicken And Rice

• I always use a deep skillet with a tight-fitting lid — this traps steam and cooks the rice evenly without lifting the lid.
• Toast the rice in the tomato paste for 1 minute before adding liquid. This extra step adds nuttiness and keeps the grains from going mushy.
• Cut the chicken into equal-sized cubes — roughly 1 inch — so every piece finishes cooking at the same time.
• Don’t lift the lid during the 18-minute simmer. Steam loss causes the rice to cook unevenly and stick to the bottom.
• Let the dish rest covered for 5 minutes off the heat before serving. The rice finishes absorbing any remaining liquid during this time.
• Add the cheese off the heat, not over the burner. The residual heat melts it perfectly without burning the bottom.

Make Ahead & Storage

This Mexican chicken and rice stores in the fridge for up to 4 days in an airtight container. The flavors intensify overnight and it reheats beautifully.

To reheat, add a splash of chicken broth or water before microwaving — this revives the moisture and keeps the rice from drying out. Cover the container loosely and microwave in 90-second intervals, stirring between each.

To freeze, let the dish cool completely, then portion into individual freezer containers. It keeps for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth as above.

Common Questions

Can I use brown rice in this Mexican chicken and rice recipe?

Yes. Add an extra 1/2 cup of chicken broth and cook for an additional 20 to 25 minutes on low heat. Check for doneness before removing from heat — brown rice takes longer to absorb liquid than white rice.

Can I make this Mexican chicken and rice in the oven?

Yes. Transfer everything to a covered baking dish after step 7. Bake at 375°F (190°C) for 50 minutes. Stir once halfway through, cover again, and bake until the rice is fully cooked.

How do I know when the rice is done?

The liquid should be fully absorbed and the rice should be tender without any crunch. If liquid remains after 20 minutes, recover and cook for 5 more minutes. If the rice is still crunchy, add 1/4 cup broth and continue cooking covered.

Can I use chicken thighs instead of chicken breast?

Yes. Boneless skinless chicken thighs stay juicier and are more forgiving if the cooking time runs slightly long. Cut them into similar-sized pieces and cook the same way.

What toppings go well with Mexican chicken and rice?

I like sour cream, diced avocado, pickled jalapeños, and a squeeze of lime. Pico de gallo or salsa on the side adds freshness to balance the richness of the dish.

This Mexican chicken and rice recipe is the kind of one-pan meal I come back to every week. Save this recipe and tap the link for full instructions and all the tips.