This one-pot Mexican chicken and rice is cheesy, flavorful, and made with mole sauce for a quick family dinner ready in about 30 minutes.
Updated May 2026: This recipe has been refreshed with clearer tips, better structure, and updated ingredient guidance for a delicious one-pot dinner.
If you love easy dinners with big flavor, this one is for you.
This one-pot Mexican chicken and rice is made with tender chicken, rice, peppers, mole sauce, cheese, and fresh toppings. It’s cozy, colorful, and full of flavor without needing a sink full of dishes afterward.
Why You’ll Love This One-Pot Mexican Chicken and Rice
- Made in one skillet
- Ready in about 30 minutes
- Cheesy, hearty, and family-friendly
- Great way to use mole sauce
- Perfect for busy weeknights
What Makes This Dish So Flavorful?
The secret is mole sauce. Mole adds a deep, rich flavor with spices, chiles, and a touch of chocolate. As a result, this dish tastes as if it had simmered much longer than it actually did.
You can use your favorite prepared mole sauce or mole paste. Since brands vary in strength, start with a smaller amount and adjust to taste.
Mexican-Inspired Comfort Food
I first fell in love with mole chicken while traveling in Mexico. The flavor was rich, complex, and so different from the usual weeknight chicken dishes.
Of course, traditional mole can take hours to prepare. However, using prepared mole makes it possible to enjoy those flavors in a simple one-pot meal.
Tips for Best Results
- Use long-grain white rice for the best texture
- Dissolve the mole paste into warm chicken stock before adding it to the skillet
- Keep the skillet covered while the rice cooks
- If the rice is still firm, add a splash more stock and continue cooking
- Let the dish rest for a few minutes before serving
Easy Topping Ideas
The toppings make this dish fresh and fun. Try adding:
- Diced tomatoes
- Fresh cilantro
- Sesame seeds
- Avocado
- Sour cream
- A squeeze of lime
More Chicken and Rice Recipes
This recipe is part of my ongoing love affair with chicken and rice dinners. You can travel the world without leaving your kitchen, and honestly, that is my favorite kind of passport.
Try these next:
- Arroz con Pollo
- One-Pot Spanish Chicken and Rice
- Southwest Skillet Chicken and Rice
- Za’atar Chicken and Rice
If you try this recipe, tag @LivingSweetMoments. I love seeing your creations!
One Pot Mexican Chicken and Rice
Ingredients
For Chicken & Rice
- 2 large boneless skinless chicken breasts cubed
- 2 teaspoons olive oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup long grain white rice uncooked
- 1 3/4 cups chicken stock
- 3 to 4 tablespoons mole paste OR 1/3 cup prepared mole sauce
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
Toppings
- 1 cup corn frozen, canned, or fresh
- 1 1/2 cups shredded Monterey Jack Mexican blend, or mozzarella cheese
- 2 Roma tomatoes diced
- extra chopped cilantro
- 2 teaspoons sesame seeds optional
- lime wedges for serving optional
Instructions
- If using mole paste, dissolve it into the warm chicken stock until smooth. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Add to the skillet and cook until lightly browned, about 4–5 minutes.
- Add the onion, red bell pepper, green bell pepper, and garlic. Cook for 3–4 minutes until softened.
- Stir in the uncooked rice, cumin, and coriander. Cook for 1 minute to lightly toast the rice.
- Pour in the chicken stock mixture and add the chopped cilantro. Stir well.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover tightly and cook for 15–18 minutes, or until the rice is tender.
- Stir in the corn during the last 2 minutes of cooking.
- Remove from heat. Sprinkle the shredded cheese over the top, cover, and let sit for 2–3 minutes until melted.
- Top with diced tomatoes, cilantro, sesame seeds if using, and lime wedges. Serve immediately.
Notes
- Mole brands vary in intensity, so start with less and adjust to taste.
- Long-grain white rice works best for even cooking.
- If the rice needs more time, add a splash of stock, cover, and continue cooking.
- For extra heat, add jalapeños or hot sauce.
- Leftovers reheat well with a splash of chicken stock.
Nutrition
Frequently Asked Questions
Can I use prepared mole sauce instead of mole paste?
Yes. Prepared mole sauce works well. If using mole paste, dissolve it in warm chicken stock before adding it to the skillet.
What kind of rice works best?
Long-grain white rice works best because it cooks evenly and stays fluffy.
Can I make this less spicy?
Yes. Use a mild mole sauce and skip spicy toppings for a more kid-friendly version.
Can I make this ahead of time?
Yes. Store leftovers in the refrigerator and reheat gently with a splash of chicken stock if needed.
You May Also Like
Arroz con Pollo
One-Pot Spanish Chicken and Rice
Southwest Skillet Chicken and Rice
Amazing Za’atar Chicken and Rice
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