This Mexican Chicken & Rice is a vibrant, one-pot family favorite that is packed with protein, vegetables, and bold flavors. It combines tender chunks of chicken, sweet bell peppers, and hearty black beans in a rich tomato-based rice dish that is finished with a layer of bubbly melted cheese.
You will love how the rice absorbs the savory spices and tomato sauce, creating a comforting texture that pairs perfectly with the golden cheesy topping.
Recipe Details
- Flavor Profile: This dish is savory and mildly spiced with warm notes from cumin, paprika, and mild chili powder, balanced by the sweetness of corn and bell peppers.
- Texture: Expect tender chicken and soft, fluffy rice coated in a thick, tomato-rich sauce, with a gooey melted cheese finish.
- Time: The recipe takes approximately 10 minutes of active prep and about 30 to 35 minutes of cooking time.
- Difficulty: Easy. It is a straightforward one-pan meal that moves from the stovetop to the grill (broiler).
What You’ll Need
To make this recipe, you will need a large saucepan or deep skillet that is safe for both stovetop cooking and the grill (broiler). A tight-fitting lid is essential for simmering the rice properly. You will also need a sharp knife and cutting board for prepping the chicken and vegetables.
Ingredient Notes
- Chicken Breast – You will need about 1.3 lbs of chicken breast cut into bite-sized cubes. Keeping the pieces uniform ensures they cook evenly.
- Passata – This is a smooth, uncooked tomato puree (about 17.6 oz). It provides a rich, thick tomato base without the chunks found in canned diced tomatoes.
- Rice – Use standard long-grain white rice. It is crucial to rinse it well before cooking to remove excess starch.
- Spices – A blend of ground cumin, mild chili powder, and paprika gives the dish its signature Mexican-inspired flavor without being overly spicy.
- Black Beans – Canned beans work perfectly here; just make sure to drain and rinse them to remove the starchy liquid.
- Sweet Corn – This adds a nice crunch and sweetness. You can use canned or frozen corn.
Add-ins and Substitutions
- Oil: If you don’t have sunflower oil, vegetable oil, canola oil, or mild olive oil work just as well.
- Vegetables: Zucchini or diced onions are great additions if you want to pack in more veggies during the sauté step.
- Spiciness: For a spicier kick, you can add a pinch of cayenne pepper or use a hot chili powder instead of mild.
- Garnish: While not strictly required, sprinkling fresh cilantro or sliced green onions on top adds a burst of freshness.
How to Make Mexican Chicken & Rice
- Sear the chicken: Heat the sunflower oil in a large saucepan over medium-high heat. Add the cubed chicken breast and stir for 5 minutes, until the meat is coloured all over.
- Add aromatics and spices: Add the crushed garlic, diced red bell pepper, diced yellow bell pepper, ground cumin, mild chili powder, and paprika. Continue to stir for a further 1-2 minutes just until the vegetables begin to soften and everything is well coated in the spices.
- Simmer the rice: Add the rinsed uncooked rice, passata, chicken stock, drained black beans, and salt and pepper to taste. Stir well to combine and bring the liquid to a simmer. Once simmering, pop the lid on the pan and cook for 15-20 minutes. The rice should have absorbed the stock and be fully cooked.
- Add corn: Remove the lid and stir in the sweet corn. Let the pan heat through on the stove for 4-5 minutes.
- Melt the cheese: Sprinkle the shredded cheese (mozzarella or cheddar) over the top of the rice mixture. Pop the pan under the grill (broiler) for about 5 minutes until the cheese is melted and bubbling.
- Serve: Remove from the grill. Sprinkle over spring onion if you are using it, and serve immediately.
Pro Tip: Keep an eye on the liquid level towards the end of the 15-20 minute simmer. If your heat is too high, the liquid might evaporate before the rice is tender. If it looks dry but the rice is still hard, add a splash more stock.
Recipe Tips
- Rinse the rice: Do not skip rinsing the rice. This removes surface starch and prevents the dish from becoming gummy or gluey as it simmers.
- Oven safety: Ensure your saucepan handles are heat-proof before placing the pan under the grill. If your pan isn’t grill-safe, you can transfer the mixture to a baking dish before adding the cheese.
- Passata substitute: If you cannot find passata, tomato puree or tomato sauce (plain) can be used, though the consistency might vary slightly.
- Resting: Letting the dish sit for just a couple of minutes after grilling allows the sauce to settle and thicken slightly before serving.
FAQs
- Can I use brown rice? Brown rice requires significantly more liquid and a much longer cooking time (often 40+ minutes). It is best to stick to white rice for this specific recipe to ensure the chicken doesn’t overcook while waiting for the rice.
- Is this dish spicy? With mild chili powder, this dish is very family-friendly. You can control the heat level entirely by adjusting the type of chili powder you use.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to loosen the rice.
Serving Suggestions
- Tortilla Chips: Serve with a side of crunchy corn tortilla chips for scooping up the cheesy rice.
- Guacamole: A dollop of fresh guacamole or sliced avocado adds a creamy contrast to the tomato base.
- Sour Cream: A spoonful of cool sour cream helps balance the spices.
Make This Recipe in Advance
You can chop the bell peppers and chicken ahead of time to make the cooking process faster. While this dish is best served fresh due to the rice texture, you can make the base ahead of time and reheat it, adding the cheese and grilling it right before serving.
Print
Mexican Chicken & Rice
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
This Mexican Chicken & Rice is a vibrant, one-pot family favorite that is packed with protein, vegetables, and bold flavors. It combines tender chunks of chicken, sweet bell peppers, and hearty black beans in a rich tomato-based rice dish that is finished with a layer of bubbly melted cheese. You will love how the rice absorbs the savory spices and tomato sauce, creating a comforting texture that pairs perfectly with the golden cheesy topping.
Ingredients
- 1 tablespoon sunflower oil (or vegetable/canola oil)
- 1.3 lb chicken breast, cut into bite-sized cubes
- 3 garlic cloves, crushed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder
- 2 teaspoons paprika
- 1 cup uncooked long-grain white rice, rinsed well (200g)
- 2 cups passata or tomato puree (500g / 17.6 oz)
- 2 cups chicken stock (500ml)
- 1 can (15oz) black beans, drained and rinsed
- 1 cup sweet corn, canned or frozen (200g)
- 3/4 cup shredded cheese (mozzarella or cheddar) (75g)
- Salt and black pepper, to taste
- Optional: Fresh chopped cilantro or green onions for garnish
Instructions
Step 1: Sear the Chicken
Heat the sunflower oil in a large saucepan or deep skillet over medium-high heat. Add the cubed chicken breast and stir-fry for 5 minutes, or until the meat is colored on all sides.
Step 2: Add Aromatics and Spices
Add the crushed garlic, diced red bell pepper, diced yellow bell pepper, ground cumin, mild chili powder, and paprika to the pan. Continue to stir for a further 1-2 minutes until the vegetables begin to soften and the chicken is well coated in the fragrant spices.
Step 3: Simmer the Rice
Add the rinsed uncooked rice, passata, chicken stock, drained black beans, and salt and pepper to taste. Stir well to combine everything. Bring the liquid to a simmer, then place a tight-fitting lid on the pan. Cook for 15-20 minutes, or until the rice has absorbed the stock and is fully tender.
Step 4: Add Corn
Remove the lid and stir in the sweet corn. Let the pan heat through on the stove for 4-5 minutes.
Step 5: Melt the Cheese
Sprinkle the shredded cheese (mozzarella or cheddar) evenly over the top of the rice mixture. Place the pan under the grill (broiler) on high heat for about 5 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 6: Serve
Remove the pan from the grill carefully. Garnish with spring onions or cilantro if desired, and serve immediately while hot.
Notes
Rinsing is Key: Do not skip rinsing the rice before adding it to the pan. Rinsing removes excess surface starch, which ensures the grains remain distinct and fluffy rather than turning into a gummy mush during the simmer.
Pan Safety: Before placing your pan under the grill (broiler), ensure the handles are heat-proof (e.g., cast iron or stainless steel). If your pan has plastic or rubber handles, transfer the mixture to a ceramic baking dish before adding the cheese and grilling.
Leftovers: This dish stores very well. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the rice up again.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pot / Broiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 95mg
Keywords: mexican chicken and rice, one pot chicken rice, cheesy chicken skillet, family dinner recipe, easy mexican rice casserole
