One-Pan Mexican Rice and Chicken
One-pan Mexican rice and chicken cooks seasoned chicken thighs over tomato rice with corn and peas for a complete Mexican-inspired USA skillet supper. Chicken to 165°F and rice tender in the same pan — weeknight comfort with one burner.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 1 (8-ounce) can tomato sauce
- 1 3/4 cups chicken broth
- 1 cup frozen corn
- 1/2 cup frozen peas optional
- Juice of 1/2 lime
- Cilantro for serving
🔧Kitchen Tools Needed
- Deep skillet with tight lid
- Tongs
- Instant-read thermometer
- Measuring cups
📝Instructions
- 1
Season chicken with chili powder, cumin, paprika, 1/2 teaspoon salt, and pepper.
- 2
Heat oil in a large deep skillet over medium-high. Brown chicken 3 minutes per side; transfer to a plate (not fully cooked yet).
- 3
Sauté onion 3 minutes; add garlic 30 seconds. Stir in rice to coat. Add tomato sauce, broth, remaining salt, corn, and peas. Bring to a simmer.
- 4
Nestle chicken on top. Cover, reduce to low, and cook 18–22 minutes until rice is tender and chicken reaches 165°F.
- 5
Rest covered 5 minutes. Finish with lime and cilantro. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken breast?
Yes — use thinner cutlets and check 165°F a few minutes early so they do not dry out.
Brown rice?
Needs more liquid and 35–40 minutes; not ideal for this quick method.
Rice still crunchy?
Add 1/4 cup hot broth, cover, and cook 5 more minutes.
Is the chicken safe if rice is done?
Always verify 165°F in the thickest thigh before serving.
