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Brimming with fluffy rice, bold beans, juicy chicken and every herb and spice in the stores, this zesty and nutritious Mexican chicken and rice is a fiesta in feast form! A one-pot party that is low-prep and oven-heavy means you can make yourself a margarita.
One pot chicken and rice is a midweek dinner winner. These recipes have come to my rescue time and time again, especially as a working mum with school-age kids. If this Mexican version feels as convenient to you as it does to me, try this Indonesian-inspired coconut chicken and rice with green beans next.
Mexican chicken casserole
Being affordable and filling, rice is a Mexican staple. You can find it served at any meal of the day; breakfast, lunch or dinner. It’s most often served to complement meat dishes like chile verde (pulled pork stew), or chili con carne, and can be added to main meals to give them more bulk, for example in burritos or even soups, like this tortilla soup.
A side dish of rice is usually either plain white or arroz rojo (Mexican rice). This chicken and rice casserole is a bit of a riff on the Mexican rice side, but I’ve halved the work by fusing the side and the main into one. Genuis!
Arroz rojo is characterised by its signature Mexican flavourings; onion and garlic, cumin and chilli powder, coriander, all simmered in chicken stock and tomato. Vegetables like peas or sweetcorn, bell peppers or carrots might also feature.
I’ve embellished with black beans in my Mexican chicken casserole, and of course, topped it off with slick, fat and well-seasoned chicken thighs. Why go to the effort of two dishes when you can make one?
Recipe Tips and Notes
- I’ve used skin-on, bone-in chicken thighs here, but the skinless and boneless variety are just as good. If you prefer chicken breasts, go for it. I tend to give them a swerve as I find thighs to be juicier.
- The skin-on thighs must be browned in the pan first though. It will infuse the oil with a chicken-y flavour and render some of the fat down. The last thing you want is pale and flabby chicken skin lurking in your luscious casserole!
- I always have basmati rice at home so it’s my go-to for any white rice dish (besides risotto). Long grain works for this recipe too, so you can use that if it’s in your stores.
- Naturally, I have a dry goods cupboard bursting with herbs, spices and aromatics, but I know not everyone does. If you’re more of a pre-mix package kind of cook, I suggest using fajita seasoning for both the chicken rub (1 tbsp) and rice (2 tbsp). The end result won’t be quite the same as the original recipe, but it will be a fair substitute.
- Always check the expiry dates on your spices. Although they won’t go off, they do lose their pungency, which ultimately means a less flavoursome dish.
- If spicy dishes aren’t really you’re thing, feel free to dial down the chillies. Try using half the amount of chilli powder and a smattering of chopped canned green chillies. Does that feel safe enough?
- Sometimes I just need cheese! If you’re having one of those days, for the last 10 minutes of cooking time, top the chicken casserole with grated cheddar or Monterey Jack cheese for a bonus layer of melted heaven.
Serving suggestions
There would be a straight up rebellion in this house if any Mexican meal was served without homemade guacamole and tortilla chips. Honestly, I’m happy to oblige if it means the family is getting a good dose of green!
A tin of sweetcorn is a quick veg option too and kid friendly. For grown-ups, black beans and corn salsa served as a salad is crunchy-textured and full of zing, also satisfying enough for any vegetarian diners who can’t eat the main dish.
For decadence, and if you’ve already got the tortilla chips open, this supremely melty queso fundido dip is an absolute treat.
Storage and leftovers
Leftover chicken and rice bake can be stored in an This is an affiliate link.airtight container in the fridge for 2-3 days. Reheat on the stove top or in the oven with a splash of water to loosen the rice and prevent it drying out.
Make sure your reheated chicken and rice has reached a food safe temperature before serving.
More Mexican recipes to try
- Chicken Fajita Bowl
- Best Taco Meat Recipe
- Chicken Chilaquiles with Warm Corn Salsa
- Slow Cooker Pulled Pork Tacos with Cilantro Lime Slaw
Mexican Chicken and Rice
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 6-8 (1kg / 2lb) skinless boneless chicken thighs
- 1 tbsp This is an affiliate link.olive oil
For the chicken seasoning rub
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
For the rice
- 1 onion
- 3 cloves garlic
- 270g / 1 ½ cups rice, basmati or long grain
- 1 1/2 tsp salt
- 700ml / 3 cups chicken stock or water
- 100ml / 1/2 cup tomato passata or crushed tomatoes in the US
- 400g / 1 ⅓ cup canned black beans, drained
- 1 tsp This is an affiliate link.chipotle paste
- 2 tsp cumin, `
- 1 tsp dried coriander
- 1/2 tsp dried oregano
- 1/2 cup chopped canned green chillies , optional
- 1 tbsp fresh cilantro (coriander) , for garnish
- 1 tbsp fresh green onions, sliced for garnish
- 1 lime, cut into wedges for serving
Instructions
- Preheat the oven to 350F/180C. Make the seasoning rub by mixing the salt, cumin, chilli powder and garlic powder. Season the chicken thighs with the seasoning rub. In a large pan heat the oil and brown the chicken thighs on high heat on each side until golden but not cooked all the way through, then remove to a plate.
- Bring the heat to low and add the onion and cook for 5 minutes, then add garlic, coriander, cumin, oregano and the chipotle paste, cook while scraping the bottom of the pan and stirring the whole time for 1 minute or so.
- Add the rice and cook while stirring for 1 minute, then add the chicken stock, salt, tomato passata or crushed tomatoes, chopped canned green chillies and canned black beans, stir to combine, turn up the heat and bring to a boil and take off the heat.
- Return the chicken with the juices, that collected at the bottom of the plate, to the pot, cover with a lid and put in the oven for 20 minutes, then uncover and cook for 10-15 minutes longer or until the rice is fully cooked and the water has been absorbed. Serve with lime wedges to be squeezed over the rice and topped with sliced green onions and chopped cilantro.
Notes
- I’ve used skin-on, bone-in chicken thighs here, but the skinless and boneless variety are just as good. If you prefer chicken breasts, go for it.
- The skin-on thighs must be browned in the pan first though. It will infuse the oil with a chicken-y flavour and render some of the fat down.
- I always have basmati rice at home so it’s my go-to for any white rice dish (besides risotto). Long grain works for this recipe too, so you can use that if it’s in your stores.
- Naturally, I have a dry goods cupboard bursting with herbs, spices and aromatics, but I know not everyone does. If you’re more of a pre-mix package kind of cook, I suggest using fajita seasoning for both the chicken rub (1 tbsp) and rice (2 tbsp). The end result won’t be quite the same as the original recipe, but it will be a fair substitute.
- Always check the expiry dates on your spices. Although they won’t go off, they do lose their pungency, which ultimately means a less flavoursome dish.
- If spicy dishes aren’t really you’re thing, feel free to dial down the chillies. Try using half the amount of chilli powder and a smattering of chopped canned green chillies.
- Sometimes I just need cheese! If you’re having one of those days, for the last 10 minutes of cooking time, top the chicken casserole with grated cheddar or Monterey Jack cheese for a bonus layer of melted heaven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
