Why You’ll Love This Recipe

I like this recipe because it’s the perfect balance of flavor and convenience. The spices give the dish warmth and depth without being too hot, while the combination of chicken, beans, and vegetables makes it a filling, wholesome meal. I also appreciate that it’s cooked in just one pot, which saves time and keeps things simple. It’s a great recipe for busy weeknights or when I want something hearty and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp Sunflower oil
600 g (1.3 lb) 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 (1 cups) Rice, Rinsed
500 g (2 cups) Passata
500 ml (2 cups) Chicken stock
400 g (15 oz) Black beans (tinned), Drained and rinsed
200 g (7 oz) Sweetcorn, Drained
75 g (2.5 oz) Grated cheese, Mozzarella or cheddar
Salt and freshly ground black pepper

Optional:
2–3 Spring onions

Directions

First, I heat the sunflower oil in a large saucepan over medium heat. I add the cubed chicken and cook for about 5 minutes, stirring until the chicken is lightly browned on all sides.

Next, I add the crushed garlic, diced red and yellow peppers, cumin, chilli powder, and paprika. I stir for another 1–2 minutes to coat the chicken and vegetables in the aromatic spices.

Then I add the rice, passata, chicken stock, black beans, and a pinch of salt and pepper. I stir everything together and bring the mixture to a simmer. Once simmering, I cover the pan with a lid and let it cook for 15–20 minutes, until the rice has absorbed the liquid and is tender. I keep an eye on it and add a splash of stock or water if needed.

When the rice is fully cooked, I stir in the sweetcorn and let it heat through for about 4–5 minutes. I then sprinkle the grated cheese over the top and place the pan under the grill for about 5 minutes, just until the cheese is melted and golden. Finally, I scatter sliced spring onions on top before serving.

Servings and Timing

This recipe serves 4 people. It takes 5 minutes to prepare and 25 minutes to cook, for a total time of 30 minutes.

Variations

I sometimes use chicken thighs instead of breast for a juicier texture. For a vegetarian version, I skip the chicken and use vegetable stock along with extra beans or tofu. If I want it spicier, I add a dash of hot sauce or use a hotter chilli powder. I also like topping it with diced avocado, fresh coriander, or a squeeze of lime before serving for extra freshness.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave until piping hot, adding a splash of water or stock to loosen the rice if needed. This dish also freezes well—I let it cool completely before freezing for up to 3 months, then thaw and reheat when ready to serve.

FAQs

Can I use brown rice instead of white rice?

Yes, I can, but I increase the cooking time and add more liquid since brown rice takes longer to cook.

Can I make this dish vegetarian?

Absolutely. I replace the chicken with extra beans or tofu and use vegetable stock instead of chicken stock.

What type of cheese works best?

I like using mozzarella for stretchiness or cheddar for a sharper flavor.

Can I add other vegetables?

Yes, I often include courgettes, mushrooms, or spinach depending on what I have on hand.

Can I make it spicier?

Definitely. I add a pinch of cayenne pepper, jalapeños, or a few drops of hot sauce.

What can I serve with it?

I enjoy it with a dollop of sour cream, guacamole, or a fresh salad on the side.

Can I use pre-cooked chicken?

Yes, I can stir in pre-cooked chicken halfway through the simmering stage to heat it through.

How do I prevent the rice from sticking?

I keep the heat low while it simmers and add a little extra stock if the mixture looks too dry.

Can I make it in advance?

Yes, I often cook it earlier in the day and reheat it when ready to serve—it tastes even better once the flavors have developed.

Can I use frozen peppers?

Yes, frozen peppers work perfectly; I just add them straight to the pan without thawing.

Conclusion

I find this Mexican Chicken & Rice One Pot to be the perfect easy dinner when I want something hearty, flavorful, and ready in half an hour. The blend of spices, tender chicken, and creamy melted cheese makes every bite satisfying. It’s a family-friendly meal that I love making again and again—simple, colorful, and full of Tex-Mex goodness in one pot.