One Pan Mexican Chicken and Rice that is both healthy and delicious? Yes, please! This homemade chicken recipe is all you want from a family dinner – fast, easy to make, and full of flavor.
Who doesn’t like a good one-pan meal, right? I know I do. Especially now when we are all spending more time at home than ever due to the endless lockdowns. And let’s be honest how many takeaways can you have in a week? Once we tried this recipe it was obvious that we would make it again and again. It is one of those meals that everybody loves, even my 4 year old absolutely inhaled it and asked for more. And let me tell you that he usually asks for seconds ONLY if it is pasta with butter and parmesan :).
This recipe is sooo easy to make that it is practically impossible to mess it up. It is full of great Mexican flavours and is loaded with vegetables and beans. It is soul-warming, cozy, and simply delicious. You can roll it in a tortilla, serve it with a nice garden salad or simply eat with some corn chips as we did. It also delicious the next day too.
If you are in a hurry, use one-minute rice to speed up the cooking process even more.
Double the recipe and freeze half of the sauce (before you add the rice).
You can add even more veggies by using cauliflower rice.
It makes great leftovers. It will be just as delicious the next day.
Add some chilli flakes to spice it up. But only if you are not serving it to little kids of course.
Use greek yogurt instead of sour cream, it has fewer calories and is better for you.
I don’t recommend freezing this dish as rice doesn’t freeze well, in my opinion. BUT! You can freeze the chicken mix before you add the rice.
As you can see this one-pan Mexican chicken and rice recipe is a keeper. And before you go, don’t forget to pin it so you won’t lose it 🙂
Looking for more easy and delicious family dinner ideas? Why not try these delicious gluten-free recipes:
And here is the step by step on how to make this One Pot Mexican Chicken And Rice Recipe
You will fall in love with this easy to make Mexican chicken and rice! Whenever you are lost for ideas for a simple, delicious and healthy dinner, you will come back to it, again and again.
500g of free-range chicken mince (preferably from the thigh)
1 red capsicum (bell pepper) diced
1 yellow capsicum diced
1 onion (any onion would work) diced
1 clove of garlic, minced
2 tbsp of extra virgin olive oil
2 tbsp of your favorite taco seasoning or you can see mine in the notes below
3/4 of passata (tomato sauce)
1 tin of organic black beans
1 cup of rice of your choice – I used basmati rice as it cooks very fast and tastes great. See notes about cooking rice.
2 cups of chicken or vegetable stock
1/2 cup of grated cheese. You can use a Mexican mix or just grate your everyday Tasty or Cheddar.
Optional but highly recommended extras:
Greek/plain yogurt or sour cream if you prefer
Preheat your oven to 200’C (390’F)
1. Heat the olive oil in a large frying pan on medium heat. Add the onions and cook for one minute. Add the diced capsicum and fry for a further two minutes. Add garlic and fry for one more minute.
2. Move the vegetables to one side of the pan, and add chicken mince to the pan. Using a spatula break up the chicken mince and fry until the chicken is cooked. Mix the chicken with the vegetables.
3. Add taco seasoning and mix well.
4. Add black beans and tomato sauce to the chicken mix, stir to combine.
5. Add rice and vegetable or chicken stock, bring to the boil and turn the heat down to low immediately.
6. Cook rice and chicken with a tight lid on for about 10 minutes. Taste the rice, if it is not done yet, cook it for another five minutes. You can add extra stock or water if there is no liquid left in the pan.
7. Sprinkle cheese on top and put the pan in the oven. Change the setting to 240’C, with the grill on. It should take only a couple of minutes for the cheese to melt and get brown, so make sure to watch it closely.
8. Take out of the oven and serve! Be careful when taking the pan out of the oven, it is heavy and hot!
I am using basmati rice because this is my kids’ preference. However, you can use any kind of rice, just adjust the cooking time accordingly. I wouldn’t recommend using brown rice, because it takes too long to cook and your beans and vegetable will be mushy. For brown rice to work for this recipe you will have to precook it ahead of time and just add it instead of basmati rice in step 5 in the instructions.
If using cauliflower rice, only cook it for a couple of minutes, so that cauliflower still has a bite to it.