One Pot Mexican Chicken and Rice Recipe

One Pot Mexican Chicken and Rice Recipe

How To Make One Pot Mexican Chicken and Rice

Chicken thighs and seasoned rice are the stars of this Mexican chicken and rice meal! This dish is baked until tender and crispy for a hearty meal.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 5chicken thighs,bone in, skin on
  • 1yellow onion,diced
  • 1tspgarlic powder
  • 1tbspchili powder
  • 1tspground cumin
  • 1tspdried oregano
  • ¼tsppaprika
  • 1tspkosher salt
  • ¼tspcayenne pepper
  • 2tbspolive oil
  • 1cupwhite rice,uncooked
  • 1tbspgarlic,minced
  • 2cupschicken stock
  • 1cupsalsa
  • ½red bell pepper,minced
  • parsley,minced for garnish, optional


  1. Preheat the oven to 350 degrees F. Heat the cast iron skillet on high heat.

  2. Season the chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.

  3. Add the chicken, skin side down and cook for 4 to 5 minutes until browned. Flip and cook an additional 3 to 4 minutes.

  4. Push the chicken to the side or onto a plate. Add the olive oil to a cast iron skillet and heat on medium-high.

  5. Add in the onions and start to cook for 3 to 4 minutes. Once the onions are mostly, melted add in the garlic. Cook for 30 seconds while stirring.

  6. Add in the uncooked rice, salsa, and red bell pepper and cook for 1 minute until boiling. Pour in the chicken stock, then put the chicken back in, skin side up.

  7. Bake covered with foil for 35 to 40 minutes.

  8. Serve and enjoy!


  • Calories: 691.35kcal
  • Fat: 39.39g
  • Saturated Fat: 9.94g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 18.11g
  • Polyunsaturated Fat: 7.77g
  • Carbohydrates: 43.88g
  • Fiber: 2.59g
  • Sugar: 5.35g
  • Protein: 38.75g
  • Cholesterol: 192.02mg
  • Sodium: 1003.04mg
  • Calcium: 64.57mg
  • Potassium: 821.57mg
  • Iron: 3.16mg
  • Vitamin A: 123.40µg
  • Vitamin C: 24.57mg
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