Description
This delicious Mexican Chicken and Rice is a one-pan dinner that brings together tender chicken, fluffy rice, and bold spices in under 40 minutes. Packed with smoky paprika, cumin, and garlic, it’s the perfect weeknight meal—flavorful, hearty, and easy to customize with your favorite veggies or toppings.
Ingredients
600 g (about 1.3 lbs) boneless chicken breast, cubed
200 g (1 cup) long-grain white rice, rinsed
2 garlic cloves, minced
1 medium onion, diced
1 bell pepper, diced (optional)
3 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
400 ml (1 ¾ cups) chicken or vegetable broth
Salt and pepper to taste
Optional: black beans, shredded cheddar cheese, cilantro, lime wedges
Instructions
Heat olive oil in a large skillet over medium-high heat. Sear seasoned chicken pieces for 4 minutes per side until golden. Remove and set aside.
In the same skillet, sauté onions until translucent. Add minced garlic and cook for 30 seconds.
Stir in smoked paprika and cumin, toasting briefly. Add bell peppers if using and cook until slightly softened.
Return chicken to the pan. Stir in rinsed rice to coat with spices and oil.
Add broth, scraping up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes.
Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork.
(Optional) Sprinkle with shredded cheese and broil for 2–3 minutes until melted. Garnish with fresh cilantro and lime juice before serving.
Notes
Prep all ingredients before cooking for a smooth flow.
Adjust the spice level with jalapeños or cayenne.
For a vegetarian version, swap chicken for black beans.
Leftovers reheat well—add a splash of broth before warming.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot / Sauté and Simmer
- Cuisine: Mexican
Keywords: Mexican chicken and rice, one-pan dinner, easy chicken recipe, quick family meal, cumin rice, skillet chicken, weeknight recipe, arroz con pollo