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One pot Mexican chicken and rice with golden seared chicken thighs, black beans, corn, and cilantro in a cast iron skillet

One Pot Mexican Chicken and Rice

Mexican-spiced seared chicken baked with seasoned red rice, black beans, corn, and bell peppers all in one pot. A complete, flavor-packed family dinner ready in 65 minutes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp cumin powder
  • 1.75 tsp salt
  • 0.5 tsp cayenne pepper optional
  • black pepper to taste
  • 5 bone-in skin-on chicken thighs see notes for boneless substitute
  • 2 tbsp olive oil divided
  • 1 tbsp lime juice
  • 1 small onion peeled and diced
  • 1 garlic clove minced
  • 1 red bell pepper diced or sliced
  • 1 cup long grain white rice uncooked
  • 1 cup low-sodium chicken broth
  • 0.75 cup tomato puree passata
  • 1 cup frozen corn kernels or canned, drained
  • 16 oz canned black beans drained and rinsed
  • 1 lime plus extra wedges to serve
  • fresh cilantro to garnish
  • sliced jalapenos optional, to garnish

Equipment

  • Large oven-safe skillet or shallow Dutch oven with lid, 12-inch preferred
  • Small mixing bowl
  • Aluminum foil if no lid available

Method
 

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix garlic powder, paprika, cumin, salt, cayenne, and black pepper in a small bowl to make the spice blend.
  3. Combine 1.5 tablespoons of the spice mix with 1 tablespoon olive oil and lime juice to form a paste. Coat chicken thighs all over. Marinate in the fridge for 1 hour or overnight if time allows. This step is optional but recommended.
  4. Heat remaining 1 tablespoon olive oil in the oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4 minutes until deep golden, then flip and cook the flesh side for 1.5 minutes. Remove to a plate. The inside will still be raw.
  5. In the same skillet over medium-high heat, saute the diced onion, minced garlic, and sliced bell pepper for 3 minutes until the onion has softened. Scrape up any browned bits from the pan.
  6. Add the uncooked rice and stir to coat it in the pan drippings and vegetables for about 30 seconds.
  7. Pour in the chicken broth and tomato puree. Add the frozen corn, drained black beans, and remaining spice mix. Stir to combine.
  8. Place the seared chicken thighs skin-side up on top of the rice mixture. They will partially sink into the liquid.
  9. Bring to a simmer on the stove, then cover with a lid or foil and bake in the oven for 25 minutes.
  10. Remove the lid or foil and bake uncovered for a further 15 minutes until only small puddles of liquid remain on the surface.
  11. Remove from the oven and rest uncovered for 10 minutes. Remaining liquid will absorb during this time.
  12. Squeeze the juice of one lime over the dish. Push chicken to one side and fluff the rice with a fork. Garnish with cilantro, lime wedges, and jalapenos. Serve with sour cream or guacamole if desired.

Notes

Rice: Use long grain white rice only. Basmati works as a second option. Do not use jasmine, short grain, brown, or risotto rice as they turn mushy. Boneless thighs or breast: Sear as directed but only add on top of the rice when you remove the lid for the final uncovered 15-minute bake. No oven-safe skillet: Complete stovetop steps in any frying pan, then transfer everything to a baking dish and cover with foil.
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