One-Pot Spicy Mexican Chicken and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty one-pot meal featuring tender chicken thighs simmered with fragrant rice and smoky chipotle peppers for a comforting, flavorful dinner. This mexican-inspired one pot ready in about 50 minutes pairs bone-in chicken thighs, olive oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, diced medium onion
• 3, minced garlic cloves
• 1 1/2 cups long grain white rice
• 3 cups low-sodium chicken broth
• 1 cup diced tomatoes
• 2 tbsp, minced chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Pat dry 4 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Sear chicken skin-side down for 6 minutes until golden and crisp, then flip and cook 4 more minutes.
2. Step 2: Remove chicken and set aside. Lower heat to medium, add 1 diced medium onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika; cook 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice and toast it by stirring for 2 minutes until rice is lightly coated and opaque.
4. Step 4: Pour in 3 cups low-sodium chicken broth, 1 cup diced tomatoes, and 2 tbsp minced chipotle peppers in adobo sauce. Stir to combine, then nestle chicken thighs skin-side up into the rice mixture.
5. Step 5: Bring to a simmer, cover with a tight-fitting lid, reduce heat to low, and cook for 25 minutes until rice is tender and chicken is cooked through.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Sprinkle 1/4 cup chopped fresh cilantro over the dish and serve with lime wedges for squeezing.