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5.0 from 6 votes

One Pot Mexican Chicken and Rice

This Mexican Chicken and Rice { Arroz Con Pollo} cooks all in one pot for maximum yumminess and minimum clean up! Deliciously succulent chicken and spiced savory rice that's packed with flavor – sure to be a family fave.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 626 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Seasoning
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic granules or onion powder
  • 1 ½ tsp salt , I used smoked sea salt
  • ½ tsp cayenne or mild chilli powder if preferred
  • ½ tsp ground pepper
For the Chicken & Rice
  • 4 chicken thighs or thighs and drumsticks
  • 2 tbsp olive oil , more as needed
  • 1 onion , finely diced
  • 4 garlic cloves , minced
  • 1 Jalapeño , seeds discarded, finely diced
  • 1 red bell pepper , diced
  • 1 green bell pepper , diced
  • 7 oz (200g) canned corn , drained
  • 1 ¼ cups (250g) long grain white rice
  • 2 ⅓ cups (580ml) chicken broth
  • 1 bay leaf
  • additional hot water if needed
To serve
  • crushed red pepper flakes to taste
  • chopped parsley or cilantro (coriander)

Instructions

    Cup of Yum
  1. Combine the seasoning in a small bowl. If you are using store bought seasoning then use 1 ½ tbsp taco seasoning plus the oregano, salt and pepper.
  2. Pat the chicken dry and season generously on both sides with some of the spice blend.
  3. Heat the oil in a large chef’s pan. Add the chicken pieces, skin side down, once the oil is simmering. Allow the chicken to brown before flipping over to sear on the other side, about 3 minutes per side.
  4. Set the chicken aside and use a splash of the chicken broth to deglaze the pan. Lower the heat and sauté the onion, garlic and jalapeno for 5-7 minutes, adding an additional drizzle of oil if the pan is dry.
  5. Add the bell peppers, corn, tomato paste and remaining seasoning and stir well to combine. Stir in the rice to coat in the tomato paste and seasonings, add the chicken broth and bay leaf and bring to a boil.
  6. Reduce heat to a simmer, add the chicken on top of the rice, cover the pan and cook for about 25-30 minutes or until the rice is cooked.
  7. Discard the bay leaf, fluff the rice with a fork and check the seasoning. Serve garnished with parsley or cilantro, crushed red pepper flakes plus lime wedges and some grated cheese if you like.

Notes

  • You can add more chicken if you like but this serves four generously.
  • I suggest peeking at the pan while the rice is cooking to check if you need to add a bit more water. 
  • For perfect fluffy rice avoid stirring once the rice is simmering. 
  • I recommend using easy-cook long grain white rice in this recipe. You can try using brown rice but you will need to adjust the cooking time.
  • If you are using a store-bought spice blend check how spicy it is before adding to the dish, especially if you are serving young / fussy children.
  • Leftovers will keep in the fridge for up to three days. Make sure you reheat until piping hot all the way through before serving, adding a little water to the saucepan to avoid sticking.

Nutrition Information

Calories 626kcal (31%) Carbohydrates 69g (23%) Protein 28g (56%) Fat 27g (42%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 111mg (37%) Sodium 1076mg (45%) Potassium 744mg (21%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1596IU (32%) Vitamin C 68mg (76%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 626

% Daily Value*

Calories 626kcal 31%
Carbohydrates 69g 23%
Protein 28g 56%
Fat 27g 42%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Trans Fat 0.1g 5%
Cholesterol 111mg 37%
Sodium 1076mg 45%
Potassium 744mg 16%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1596IU 32%
Vitamin C 68mg 76%
Calcium 74mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.