One-Pot Mexican Chicken and Rice with Chipotle

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty one-pot meal combining tender shredded chicken with smoky chipotle-infused rice and vibrant vegetables, delivering bold flavors in a simple preparation. This Mexican-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 "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

• 1 lb boneless skinless chicken thighs
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup diced tomatoes (canned, drained)
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 chopped yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
2. Step 2: Add 1 lb boneless skinless chicken thighs to the pot, browning on both sides for about 5 minutes total without fully cooking through.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 2 tbsp minced chipotle peppers in adobo, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper, coating the rice and chicken evenly.
4. Step 4: Pour in 3 cups chicken broth and add 1 cup drained diced tomatoes and 1 cup corn kernels. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove chicken from the pot and shred with two forks, then return shredded chicken to the pot and gently fold to combine.
6. Step 6: Sprinkle 1/4 cup chopped fresh cilantro on top before serving warm.