Mexican Chicken and Rice

This one-pot Mexican chicken and rice recipe is a delicious, flavorful, and easy weeknight meal that will become a staple in your home. More importantly, it is kids-approved. It’s versatile and customizable and can be made ahead of time for meal prep purposes. With just a few simple ingredients and minimal clean-up required, this recipe is economical and perfect for busy individuals and families who like to save time in the kitchen without compromising on taste.

I like to serve this chicken and rice with salad or a medley of sauteed vegetables such as peas, cabbage, and broccolini to make the meal more well-rounded.

Related recipes: Mexican rice and black beans, baked tortilla chips, air fryer chicken fajitas and pico de gallo.

What you will need

• 1½ cups of rice: I used golden sella basmati rice. It cooks like white long-grain rice. Feel free to use any kind of rice you are confident about cooking with this recipe.
• 1 cup passata
• 2 Tablespoons tomato paste
• ½ cup fresh tomato chopped
• ½ cup onion finely chopped
• 1 teaspoon oregano
• 1 teaspoon cumin
• ½ Tablespoon chili powder
• 4 garlic cloves chopped
• 1 Tablespoon chicken stock
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro
• Lime

How to make Mexican chicken and rice

Heat olive oil and butter on medium-high heat until hot and the butter is melted.

Add onions and cook until soft, translucent, and fragrant. Next, add chicken pieces, chili seasoning, cumin, oregano, salt, and pepper and cook until no longer pink. Add garlic and cook for about 30 seconds, stirring continuously so it doesn’t burn.

Next, add tomato paste and cook for about a minute.

Add washed rice, passata, chicken stock powder, and water to the pan, then stir to combine. Scrape the bottom of the pan to ensure nothing sticks.

Bring the mixture to a rapid boil, then reduce heat to medium-low and cover with a lid. Allow it to cook for 15-20 minutes or until the rice is about 95% cooked.

Remove the lid and add chopped fresh tomatoes, place the lid back on, and continue cooking until the rice is tender and fully cooked.

Lastly, stir in some chopped cilantro, remove from the heat, and rest for about 5 minutes before serving. Enjoy!

Variations and tips

Make this recipe your own by modifying or adding ingredients to suit your taste preferences. See some few ideas below:

• Add corn, black beans or pinto beans for a more traditional Mexican twist and for added protein and fiber boost.
• Top with avocado, sour cream, or shredded cheese for some extra creaminess.
• To make this dish spicier, add diced jalapenos or crushed red pepper flakes to your heart’s content.
• For vegetarians or vegan, you can substitute the chicken with tofu or roasted vegetables such as bell peppers, zucchini, and mushrooms.
• Substitute the passata for fire-roasted tomatoes or rotel.
• If you have used precooked chicken, you may want to add it to the rice towards the end of the cooking time so you end up with dry and chewy chicken.