Mexican Chicken & Rice Recipe: Family Fiesta

Why You’ll Love This this Mexican Chicken & Rice

One-pot meals are basically the superhero of weeknight dinners, swooping in to save you from a sink full of dishes while delivering maximum flavor with minimal fuss.

This Mexican chicken and rice dish hits all the right notes with tender, spice-rubbed chicken, perfectly fluffy rice that soaks up every bit of that savory broth, and hearty black beans that make it feel like a complete, satisfying meal.

The smoky ancho chile powder does all the heavy lifting flavor-wise, transforming simple ingredients into something that tastes like you spent way more time in the kitchen than you actually did.

Ingredients List

This Mexican chicken and rice recipe calls for simple, pantry-friendly ingredients that pack a serious flavor punch.

• 2 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken breasts
• Salt
• 2 1/2 tablespoons dried ancho chile powder
• 1 white onion, diced
• 1 cup long-grain white rice
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 (19 ounce) can black beans, drained and rinsed

• 1/3 cup green onion, chopped
• Protein powerhouse: With lean chicken breast and fiber-rich black beans, you’re getting a solid double dose of protein that’ll keep you satisfied for hours
• Whole grain swap: Feel free to substitute brown rice for the white rice if you want extra fiber, just add about 10 more minutes to the cooking time
• Sodium watch: Since you’re using canned beans and chicken stock, taste before adding extra salt – those convenience ingredients can be sneaky salty
• Fresh vs. dried: The ancho chile powder is doing most of the flavor work here, but if you can’t find it, regular chili powder works too, though you’ll miss that smoky depth

Step by Step Directions



This one-pot Mexican chicken and rice dish comes together in about 30 minutes with minimal cleanup required.

• Prep the chicken: Heat olive oil in a large saucepan over medium-high heat, season chicken breasts with salt and 1 tablespoon ancho chile powder, then brown for 2-3 minutes per side before removing to cool and cube into 1-inch pieces.
• Build the rice base: Add diced onion and rice to the same pot, stirring for 2 minutes until rice turns opaque, then add minced garlic and remaining chile powder for another minute.
• Add liquid and simmer: Pour in chicken stock, bring to a boil while stirring, then reduce heat to medium-low, cover, and cook for 10 minutes.
• Finish cooking: Add cubed chicken and drained black beans, cover and cook for 12 more minutes, then reveal and sprinkle with chopped green onions.
• Test and rest: Check if rice is tender (cook 5 more minutes if needed), let stand covered for 5-10 minutes to steam, then fluff with a fork before serving with salsa or hot sauce.

For authentic Indian-inspired variations of this recipe, consider investing in an Indian cooking equipment set that includes specialized pots and spices for creating diverse one-pot meals.

Substitutions and Variations

• Make it creamy: A splash of heavy cream or even cream cheese stirred in at the end creates this rich, almost risotto-like texture that feels way fancier than it actually is.
• Cheese lovers: Shredded Mexican cheese blend, pepper jack, or crumbled queso fresco on top turns this into comfort food heaven.

Additional Things to Serve With This Dish

This dish is basically a complete meal on its own, but I’m never one to turn down a good side situation.

• Fresh guacamole or sliced avocado – because to be frank, what Mexican-inspired dish doesn’t benefit from some creamy avocado action.
• Warm flour tortillas – perfect for scooping up every last grain of that flavorful rice, plus you can make little burrito bites if you’re feeling fancy.
• Simple side salad – a basic mix of lettuce, tomatoes, and lime vinaigrette cuts through all that hearty goodness and makes you feel like you’re being healthy.
• Mexican street corn (elote) – grilled corn with mayo, cotija cheese, and chili powder is the ultimate summer pairing, though frozen corn sautéed with butter and seasonings works too.
• Pickled jalapeños or quick-pickled red onions – that bright, tangy bite wakes up your taste buds between forkfuls of the rich rice.
• Chips and salsa – sometimes you just need something to crunch on while you wait for everyone to gather around the table.
• Cilantro lime crema – mix sour cream with lime juice and chopped cilantro for an easy drizzle that makes everything taste more restaurant-worthy.

Cooking Tips & Tricks (Chef’s Notes)

After making this dish more times than I care to admit, I’ve picked up a few tricks that’ll save you from the kitchen disasters I’ve witnessed.

• Don’t skip browning the chicken – that golden crust isn’t just for looks, it’s where all the flavor lives, and trust me, bland chicken makes for a sad rice situation.
• Use the right rice-to-liquid ratio – long-grain white rice needs that 1:2 ratio to avoid turning into mushy rice pudding or crunchy disappointment.
• Let the rice toast properly – those two minutes of stirring until it looks opaque aren’t just busy work, they’re creating nutty flavor and helping each grain stay separate.
• Keep the lid on during cooking – I know it’s tempting to peek, but every time you lift that lid, you’re letting precious steam escape and messing with the cooking time.
• Don’t rush the resting period – that 5 to 10 minutes of standing time is when the magic happens, the rice finishes cooking and the flavors meld together.
• Fluff with a fork, not a spoon – spoons will mash everything together, while a fork gently separates the grains without turning your beautiful rice into paste.
• Taste and adjust seasoning at the end – sometimes that rice needs a pinch more salt or another squeeze of lime to really sing.

Nutritional Facts

This Mexican Chicken and Rice recipe serves 4-6 people and provides a well-balanced meal with protein, complex carbohydrates, and fiber.

• Calories per serving: Approximately 450-500 calories (based on 4 servings)
• Protein powerhouse: Each serving delivers about 35-40 grams of lean protein from the chicken breast
• Complex carbohydrates: The long-grain white rice provides sustained energy with roughly 45-50 grams of carbs per serving
• Fiber boost: Black beans add 8-10 grams of dietary fiber, supporting digestive health
• Heart-healthy fats: Olive oil contributes beneficial monounsaturated fats
• Low sodium option: Without added salt beyond seasoning, this dish contains moderate sodium levels
• Iron rich: Black beans and chicken provide significant iron content for healthy blood cell production
• B-vitamin complex: Chicken and rice supply essential B vitamins for energy metabolism
• Antioxidant benefits: Ancho chile powder contains capsaicin and vitamin C
• Gluten-free friendly: Naturally gluten-free when prepared as written
• Balanced macronutrients: Roughly 30% protein, 50% carbohydrates, and 20% healthy fats

Fun “Did You Know?”

Beyond its impressive nutritional profile, this Mexican Chicken and Rice dish connects you to centuries of culinary tradition that’ll surprise you.

Did you know that ancho chiles are actually dried poblano peppers that get their name from the Spanish word “wide,” referring to their broad, heart-shaped appearance?

Rice arrived in Mexico through Spanish colonizers in the 1500s, becoming a staple that perfectly complements native ingredients like beans and chiles.

This one-pot meal represents the beautiful fusion of Old World and New World flavors that defines authentic Mexican cuisine today.