Mexican Chicken & Rice One Pot
This dish is all of our favourite Tex Mex flavours cooked in one pan. With tasty chicken and plenty of vegetables. One pot recipes that take about half an hour to make from start to finish, with rice go down an absolute STORM in my house, so I’m hoping there will be just as much appreciation in yours too.
Whether it’s my peri peri chiken and rice, my easy beef fried rice , my Cajun-style dirty rice or my chiken fried rice , there’s always a little whoop for joy whenever I announce what’s for dinner.
I hope you love it!
About this Mexican Chicken & Rice recipe
I always aim to make sure they’re a full, satisfying meal, complete with protein, carbs and vegetables. I’m happy to say we’ve achieved this here!
. While creating this recipe, we first tried it in the oven, but we felt we could save energy by cooking it on the hob and finishing it off under the grill.
. We also used kidney beans in the first tests, but my children reported that they prefer black beans so we swapped to make it a little more child friendly, perhaps?! Obviously you could use either according to your favourites.
. Finally, in early tests we didn’t include cheese on top. You can obviously leave this out if you prefer but we can’t resist a ‘cheese pull’!
I have taken those convenient and much-loved ingredients that most of us have in our store cupboards in the UK to keep costs low and quality high, while taking inspiration from Tex Mex flavours.
Mexican Chicken & Rice Ingredients
Sunflower oil
Chicken breast
Garlic cloves
Red pepper
Yellow pepper
Cumin
Mild chilli powder
Paprika
Rice – Choose any type of long grain or basmati, be sure to rinse it well first in a sieve
Passata – We use this rather than tinned tomatoes so it absorbs more easily into the rice to cook it
Chicken stock – Made with a cube is fine
Black beans – Tinned
Sweetcorn
Grated cheese – Mozzarella or cheddar are both fine
Salt and freshly ground black pepper
Spring onions – Optional
How to make Mexican Chicken & Rice
Ingredients
1 tbsp Sunflower oil
600 g Chicken breast, Cut into cubes
3 Garlic cloves , Crushed
1 Red pepper, Cut into small cubes
1 Yellow pepper, Cut into small cubes
2 tsp Cumin
1 tsp Mild chilli powder
2 tsp Paprika
200 g Rice, Rinsed
500 g Passata
500 ml Chicken stock
400 g Black beans (tinned), Drained and rinsed
200 g Sweetcorn, Drained
75 g Grated cheese, Mozzarella or cheddar
Salt and freshly ground black pepper
Optional: 2-3 Spring onions
Instructions
Heat the oil in a large saucepan and add the chicken. Stir for 5 minutes, until coloured all over.
Add the garlic, peppers, cumin, chilli, paprika, continue to stir for a further 1-2 minutes just until everything is well coated in the spices.
Add the rice, passata, stock, black beans and salt and pepper and bring to a simmer. Pop the lid on the cook for 15-20 minutes until the rice has absorbed the stock and is cooked.
Stir in the sweetcorn and heat through for 4-5 minutes.
Add the cheese and pop the pan under the grill for about 5 minutes until it's melted. Sprinkle over spring onion if using, and serve
Enjoy ✌️
