One-Pot Green Chile Chicken and Rice

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty and flavorful one-pot meal combining tender chicken, green chiles, and fluffy rice infused with savory spices. This Mexican one-pot recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 420 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, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 cup roasted green chiles, chopped
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb cut chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Sear chicken pieces for 4-5 minutes until browned on all sides but not cooked through. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 diced medium yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 cup chopped roasted green chiles and 1 1/2 cups long grain white rice, coating the rice in the spices and onion mixture.
4. Step 4: Return the chicken to the pot and pour in 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and chicken is cooked through.
5. Step 5: Remove from heat and fluff the rice with a fork. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve warm for a satisfying one-pot meal.