One-Pot Mexican Chicken and Rice
A vibrant one-pot meal combining tender chicken thighs with seasoned rice, black beans, and corn for a hearty Mexican-inspired dinner. This mexican-inspired one pot ready in about 50 minutes pairs bone-in chicken thighs, olive oil, diced medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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
- 6 pieces bone-in chicken thighs
- 2 tbsp olive oil
- 1, diced medium onion
- 4, minced garlic cloves
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 15 oz, drained and rinsed canned black beans
- 1 cup frozen corn kernels
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 6 bone-in chicken thighs and sear for 5 minutes per side until golden brown. Remove chicken and set aside.
- Step 2: Lower heat to medium and add 1 diced medium onion and 4 minced garlic cloves to the skillet. Sauté for 3 minutes until softened and fragrant.
- Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Toast the rice for 2 minutes, stirring frequently.
- Step 4: Pour in 3 cups chicken broth, then stir in 15 oz drained black beans and 1 cup frozen corn kernels.
- Step 5: Nestle the browned chicken thighs back into the pot, cover, and simmer on low heat for 25 minutes until the rice is tender and chicken is cooked through.
- Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the top. Serve with lime wedges for squeezing.
Frequently asked questions
How long does One-Pot Mexican Chicken and Rice take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Mexican Chicken and Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pot Mexican Chicken and Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Mexican Chicken and Rice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Mexican Chicken and Rice?
Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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