One-Pot Mexican Chicken and Rice with Smoky Tomato Sauce

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

A comforting one-pot meal combining tender chicken thighs and fluffy rice simmered in a smoky tomato and chipotle sauce. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, white onion, diced 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

• 4 pieces bone-in chicken thighs
• 2 tbsp olive oil
• 1 medium white onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups long grain white rice
• 1 can (14 oz) fire-roasted diced tomatoes with chipotle
• 2 1/2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 4 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown chicken pieces for 4-5 minutes per side until golden; remove and set aside.
2. Step 2: In the same pot, add 1 medium diced white onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, coating grains with the onion and garlic mixture for 1 minute.
4. Step 4: Add 1 can (14 oz) fire-roasted diced tomatoes with chipotle, 2 1/2 cups chicken broth, 1 tsp ground cumin, and 1 tsp smoked paprika. Stir well to combine.
5. Step 5: Return browned chicken thighs to the pot, nestling them into the rice mixture. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid, and cook for 25-30 minutes until rice is tender and chicken is cooked through.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Fluff rice gently with a fork, sprinkle 1/4 cup chopped fresh cilantro on top, and serve with lime wedges.