One-Pan Mexican Chicken and Rice Skillet

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A flavorful one-pan dish combining tender chicken, fluffy rice, and colorful vegetables, seasoned with Mexican spices and a hint of lime. This Mexican one-pot recipe, ready in about 55 minutes, pairs boneless, skinless chicken thighs, long-grain rice, and red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain rice
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen corn kernels
• 1/4 cup diced onion
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp (optional) cayenne pepper
• 1/4 cup lime juice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1/4 cup olive oil and sauté diced onion for 3-4 minutes until softened and fragrant. Add red bell pepper, zucchini, and corn; cook for 5 minutes until vegetables are tender.
3. Step 3: Stir in 1/4 cup chopped cilantro, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until aromatic.
4. Step 4: Return chicken to the skillet, add 1/4 cup lime juice, and mix well. Season with salt and pepper.
5. Step 5: Add 1 cup long-grain rice and stir to coat. Pour 1/2 cup water into the skillet, cover, and bake for 25-30 minutes until rice is tender and liquid is absorbed.
6. Step 6: Let rest for 5 minutes before serving. Garnish with additional cilantro and a squeeze of lime.