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Top down shot of mexican chicken rice in a pan topped with black beans and cilantro
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Mexican Chicken and Rice

This zesty and nutritious Mexican chicken and rice is a fiesta of fluffy rice, bold beans, juicy chicken and every herb and spice.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Mexican
Keyword: mexican chicken and rice
Servings: 6 people
Author: Julia Frey of Vikalinka

Equipment

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, but the skinless and boneless chicken will be good as well. I tend to avoid them as I find thighs to be juicier, but go ahead if you prefer breasts.
  • Long grain rice or basmati can be used here.
  • I used a range of spices for this dish, but fajita seasoning is another option that can make cooking this dish even easier. Use 1 tbsp for the chicken rub and 2 tbsp for the rice. It will taste slightly different from the original recipe, but is a fair substitute.
  • Although it’s not something we think of often, do check the expiry dates of your spices. They can lose their pungency over time, which will mean a less flavourful dish.
  • For a less spicy version, use less chillies.

Nutrition

Calories: 451kcal | Carbohydrates: 58g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 1376mg | Potassium: 786mg | Fiber: 7g | Sugar: 4g | Vitamin A: 206IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 4mg