Mexican Chicken and Rice

Chicken and rice is such a classic comfort food; next time your family is in the mood for it, try this Mexican spin on it to spice things up! The hearty meal that can feed a crowd is usually made with chunks of chicken and some type of rice pilaf. This version turns up the flavor and heat by using a flavorful, spice packed marinade. You get all the Mexican flavors from the spice, beans, and corn. I’m always looking for something fresh when a dish is cooked for a while, so I finish it off with a handful of cilantro and a nice squeeze of lime. All you need is a margarita and dinner is served.

December 8, 2022
Mexican Chicken and Rice

Mexican Chicken and Rice

Alissa DiSanto
  • Prep Time
    30 min
  • Cook Time
    35 min
  • Total Time
    1 hr 5 min
  • Servings
  • Difficulty


  • ¼ cup olive oil + 1 tbsp
  • 1 ½ tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp coriander
  • ½ tsp black pepper
  • 4-6 bone-in, skin-on chicken thighs
  • 2 cups long grain rice
  • ½ white onion diced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1-14.5 oz diced canned fire roasted tomatoes
  • 1-15 oz canned corn drained
  • 1-15 oz canned black beans drained and rinsed
    1 jalapeno minced (remove seeds and ribs if you do it want it spicy)
  • 4 cups chicken stock
  • 1 bunch of fresh cilantro
  • 1 lime cut into wedges


  1. Prepare your marinade by mixing ¼ cup olive oil, salt, paprika, cumin, coriander, and black pepper in a small bowl. Pour marinade over chicken thighs arranged in a baking dish and rub all over both sides. Allow the marinade to get into the meat for the next 20-30 minutes.
  2. Heat a large dutch oven over medium high heat and add 1 tbsp of oil. Once the oil is hot, add the chicken skin side down and cook until the skin is golden brown and crisp; approximately 5 minutes. Flip and continue cooking on the other side for an additional 2 minutes. Remove from the pan and set aside.
  3. Using the same pan to cook the rice, drain ¾ of the fat. Add the rice ensuring each grain is coated with the chicken fat and is slightly toasted.
  4. Add onion and garlic. Sautee for 1-2 minutes. Add in tomato paste and stir to combine thoroughly with the onions and garlic.
  5. Add diced tomatoes, corn, black beans, and jalapeño. Add salt and pepper for taste. Stir well.
  6. Add chicken to the pot. Slowly add your chicken stock and bring to a boil. Once to a boil, reduce to simmer and cook until the rice is tender. Approximately 20 minutes.
  7. At this point, you could take the entire pot and broil it just to crisp up the chicken and top layer of rice. You will only want to do this for 2-3 minutes at most, watching very carefully that you do not burn the skin.
  8. Garnish with cilantro and a fresh lime wedge.

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