One Pan Mexican Chicken And Rice Bake

This delicious Mexican chicken and rice bake is made in one pan with juicy chicken thighs and savory seasonings for an easy week night meal the whole family will love.

It is simple enough for picky kids, but can be loaded with toppings to spice things up for the adults.

I hope your family loves this recipe as much as mine does!

The Ingredients

• Chicken Thighs. We love the dark meat in my family, but you can also use chicken breast or rotisserie chicken.
• Paprika. Adds color and flavor to the chicken.
• Oregano. Adds aroma and flavor to the chicken.
• Olive Oil. Olive oil is used to pan sear the chicken.
• Long Grain White Rice. The measurements and bake time in this recipe is for white rice only. I recommend using a cast iron pan so the rice on the sides of the pan gets a bit of a crust.
• Chicken Broth. Cooking the rice in chicken broth gives it a wonderful savory flavor.
• Tomato Sauce. Combined with the chicken broth to cook the rice.
• Cumin. The most important seasoning that gives the rice its Mexican flavor.
• Minced Garlic. I use minced garlic from the jar because it’s quick, but you can also use fresh garlic.
• Salt And Pepper. Used to season both the chicken and the rice.

Substitutions and Variations

• Chicken. If substituting any other chicken, add in 6 TBSP olive oil before browning the rice since you will be lacking the fat from browning the skin on bone-in chicken thighs. You can use leftover chicken, rotisserie chicken or boneless skinless thighs. If using chicken breast, I recommend cutting two chicken breasts into 1-inch pieces and cooking it thoroughly in the pan before adding it back in with the broth to bake.
• Veggies. Add some small veggies into your Mexican chicken and rice bake for a healthier option. I like to add 1 cup of frozen peas and carrots, but you could also use corn, diced red bell pepper or zucchini. Just add your veggies in with the broth.
• Broth. Don’t have chicken broth? Substitute veggie broth instead.
• Seasonings. For a spicier chicken, substitute chile powder for the paprika. Or skip the paprika and oregano altogether if you don’t have them and just season the chicken with salt and pepper. It will still be delicious!
• Cheese. After your dish is done baking and you’ve fluffed the rice, add some shredded Mexican cheese on top and let it sit, covered for 5 minutes or until the cheese melts. It’s amazing!

Toppings For Your Mexican Chicken And Rice Bake

• Sour cream.
• Avocado or guacamole. Elevate this dish with a side of avocado or go the extra mile and make guacamole.
• Salsa. Add your favorite jarred salsa or fresh pico de gallo to spice things up.
• Pickled jalepeños. I’m obsessed with mouth-watering pickled jalepeños. If you like things hot, they add spice and texture.
• Cheese. I mentioned adding cheese earlier, and I’ll say it again. You won’t regret it! I usually use shredded Mexican cheese, but any melty cheese would be delish such as pepper jack or cheddar. OR, try crumbled Cotija cheese on top.

What to serve with a Mexican chicken and rice bake?

• Refried beans. There’s nothing easier to pair with your Mexican chicken and rice bake than a can of refried beans.
• Fajita veggies. Add a side of vegetables by stir frying bell peppers, onions, zucchini or mushrooms in a little olive oil and fajita seasoning.
• Tortilla chips. Serve tortilla chips and salsa with your dish just like at a Mexican restaurant.
• Corn bread. My kids love corn bread muffins and honey with this dish. Here’s their favorite recipe.
• Corn on the cob. Boil some corn on the cob and season with butter, salt and paprika.

More One Pan Recipes:

• Rosemary Chicken Thighs Crockpot Recipe