Authentic Mexican Rice with Chicken (Easy & Healthy)

Looking for an easy and healthy dinner option? Authentic Mexican Rice with Chicken is just that, and it’s done in just one pot! Chicken thighs are seasoned with a blend of Mexican spices and cooked with onion, garlic and green pepper. Rice, tomatoes and chicken stock are then added and everything cooks together in about 20 minutes. Dinner is done and it’s healthy and delicious!

Planning dinners can be difficult, right? You’re looking for something quick, easy and healthy while being delicious at the same time. I have to say this recipe for Mexican Rice with Chicken checks all those boxes. 

LET’S TAKE A LOOK AT THE INGREDIENTS 

• Chicken thighs:  I love cooking with chicken thighs because they’re cheap, tender and so versatile. 
• Onion: A mild yet important component to Mexican Rice is an onion. You can use any type you want – red, Spanish, white, or Vidalia. I often use yellow onions because they’re so versatile. I find them to be a bit more mild and slightly sweeter. 
• Green Bell Pepper: The green pepper gives this dish color and I love adding more veggies when appropriate. In this case bell peppers pair well with Mexican flavors.
• Garlic: This can actually be optional if you would like, but we love garlic in our family and I love the sweet garlicky flavor it adds to the overall dish. 
• Tomato paste: Adds color but also a stronger tomato flavor to the overall dish. A little tomato paste goes a long way and it’s an important ingredient that helps give it that deep orange color while add a deeper tomato flavor. 
• Petite Diced Tomatoes: Tomatoes help give the rice its color, but you can’t have Mexican rice without tomatoes – definitely a staple ingredient in Mexican Rice recipes. I prefer petite diced so there’s more tomatoes per bite. 
• Mexican spice blend: The combination of chili powder, garlic powder, red pepper, cumin, paprika, oregano, salt, and black pepper flavors the entire meal giving it a zesty Mexican flare. I love this spice blend for my Chicken Fajita recipe as well! 
• Long Grain White Rice: This type of rice fluffs up while also being able to separate. It’s great for dishes like this and in casseroles. 
• Chicken stock: You need a liquid for the rice to cook in, and low-sodium chicken stock enhances the chicken flavor perfectly. I often choose low-sodium stocks as it allows you to control the salt content of your dish. 
• Avocados, jalapeños, lime and cilantro: to keep things healthy, I enjoy these garnishes with my Mexican Rice and Chicken. However, sour cream and cheese could also be added if you would like!

PRO TIP: Keep these ingredients on hand so you always have the option of making this! 

 

As mentioned above this recipe is not difficult to make and is made in one pot. I love a good one pot meal…less clean up!

How to make Authentic Mexican Rice with Chicken

1. First step is to add oil to a large pan that has a fitted lid, like a dutch oven, and sauté the onion and green pepper for a few minutes. Once they’re slightly softened, add the garlic and cook an additional minute.
2. Next, add diced chicken thighs and the spice blend. Stir well and cook until chicken is cooked through – this will only take 7 minutes or so. The spices will toast slightly while the chicken is cooking.

3. Next, add the rice and tomato paste and cook for a few minutes. Toasting the rice will give it flavor and allows it to blend with all the other ingredients.  Cooking the tomato paste helps sweeten up the tomato flavor, making it less acidic. 

4. Lastly, add the chicken stock and tomatoes. Stir will and bring to a boil, then cover and reduce heat to low and let the rice and chicken simmer for about 20-25 minutes. 

SOME TIPS FOR SUCCESS 

• Get all of the ingredients out and measure, dice, cut, etc. This way, when it’s time to cook, everything is prepared. 
• Prepared your ingredients before you start cooking, while the dish I actually cooking, you can clean up. This saves a ton of time and allows you to enjoy your meal without having a ton to clean up after you’re done eating. 
• Make sure to use a burner that will actually keep a simmer. I have 4 burners…1 large, 2 medium and 1 small. My large burners, even on low-heat, will still boil versus simmer so I often to move mine to a smaller burner. If the heat is too high, you may burn the rice. 
• Don’t take the lid off! As mentioned before, a gentle simmer will cook the rice perfectly. 
• To make this family friendly, simply leave out anything too spicy for kiddos – omit red pepper, or diced tomatoes with green chilies. Otherwise the flavors are pretty mild and kiddos should really enjoy this! 

And there you have it! Authentic Mexican Rice with Chicken is an easy, healthy, one pot meal that tastes amazing. This recipe is also family friendly – pretty simple ingredients with mild flavors that do not over-power the dish. ENJOY!

Yield: 4

Authentic Mexican Rice with Chicken (Easy & Healthy)

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Chicken thighs are seasoned well and cooked in chicken broth along with tomatoes, rice, green pepper, onion and garlic. This dish is easy, healthy and cooked in one pot!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 tablespoons cooking oil (I used olive oil)
• 1 small white onion, finely diced
• 1 green bell pepper, finely diced
• 1 garlic clove, finely diced
• 1.5 pounds boneless skinless chicken thighs, cut into 1 inch chunks
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional if you want spice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup uncooked white long-grain rice
• 1 tablespoon tomato paste
• 2 cups low-sodium chicken broth
• 1, 10 ounce can diced tomatoes with green chilies OR 1, 14 ounce can petite diced tomatoes, undrained

Instructions

1. In a large pot with a lid (like a dutch oven), heat oil over medium heat. Add diced onion and green pepper and sauté until soft, about 4 minutes. Add garlic and cook for 1 additonal minute.
2. Next, add the chicken and all the spices, stiring occassionally, until chicken is cooked through. Takes about 7-10 minutes.
3. Next, add the rice and stir well cooking for about 4 minutes to toast the rice. Add the tomato paste, stir until combined, and cook for an additional minute.
4. Lastly, pour in the chicken broth and can of tomatoes, stir, and bring to a boil. Once boiling, reduce heat to low, cover with lid and cook for 20-25 minutes until rice is tender.
5. Serve with your choice of toppings: avocado, jalapeño, pickled red onion, cilantro, green onions, even sour cream and cheese if you would like. Enjoy!

Notes

Store in an airtight container for up to 3 day in refrigerator. To reheat, simply microwave, or place in a pot with a lid and reheat over low-heat until warmed through on your stove, or place in oven safe dish with a lid at 300 degrees for 10-15 minutes until warmed through.