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Mexican Chicken and Rice Skillet in a large skillet on wooden cutting board

Mexican Chicken and Rice Skillet

This soul-warming dish is a filling one pot meal that is easy to make. Seared chicken thighs atop soft Mexican rice filled with corn, black beans, red peppers, onions and tomatoes will fill the stomachs and senses of all who partake.
Course Main Course
Cuisine American
Keyword mexican chicken and rice skillet, one pot mexican chicken
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 487kcal
Author Toni Dash


  • 1 teaspoon Kosher Salt
  • 1 ½ teaspoon Hot Paprika
  • 1 ½ teaspoon Chipotle Chili Powder
  • 1 tablespoon ground Cumin
  • ¼ teaspoon dried Oregano
  • 2 tablespoons Olive Oil
  • 6 Chicken Thighs (about 3 pounds, bone-in, with skin), rinsed and patted dry with a paper towel
  • 1 medium White Onion , chopped
  • 2 Garlic Cloves , peeled and diced
  • 1 medium Red Pepper , seeded and chopped
  • 1 15-ounce can Black Beans , drained
  • 1 15-ounce can Corn Kernels , drained (1 ½ cups fresh or frozen/thawed corn may be substituted)
  • 1 14-ounce can can Petite Diced Tomatoes , drained with liquid reserved
  • 1 ½ cups Long Grain Rice (I used Texmati, a Basmati Long Grain mix)
  • 1 cup Low Sodium Chicken Broth
  • 1 ¾ cups Water
  • Suggested garnish: lime wedges , sliced jalapeno peppers, sour cream (lessens the spicy heat too!)


  • Combine the salt, hot paprika, chili powder, cumin and oregano in a small bowl.
  • Add olive oil to a large, deep skillet (with lid) or Dutch oven and heat over medium-high heat until the surface of the oil shimmers. Add the chicken thighs skin side down into the pan. Allow to cook for 10 minutes. Gently flip the thighs ensuring the skin stays intact. Cook and additional 5 minutes and remove from the pan.
  • Drain any fat reserving 2 tablespoons in the skillet. Add the onions and red pepper and sauté for 3-5 minutes until the onion becomes translucent. Add the garlic and sauté and additional 1 minute.
  • Add the rice to the pan and stir to coat until the rice appears shiny. Add the black beans, corn, tomatoes to the pan. Sprinkle with spice mix and stir to combine.
  • Pour the stock, water and tomato liquid into the pan and place the chicken thighs on top of the rice skin side up. Bring the mixture to a boil, reduce heat to allow a strong simmer and place the lid on the skillet. Cook for 20 minutes before checking on the rice.
  • The dish is done when the rice has absorbed all the liquid and is done to the taste, and the chicken registers 165 degrees internally. If at 20 minutes the dish is done, remove from heat with lid on and allow to sit for 5 minutes. If liquid is still present, return the lid to the pan and allow it to cook 10 additional minutes or until recipe is done. Allow to rest off the heat for 5 minutes before serving.


Calories: 487kcal | Carbohydrates: 42g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 517mg | Potassium: 440mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1335IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 2.3mg