One Pot Mexican Chicken and Rice
This one pot Mexican chicken and rice is a cheesy, flavorful weeknight dinner made with tender chicken, rice, peppers, mole sauce, and fresh toppings. Easy, comforting, and ready in about 35 minutes.
Servings 5
Calories 435kcal
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
Calories: 435kcal | Carbohydrates: 46g | Protein: 25g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 643mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1471IU | Vitamin C: 59mg | Calcium: 297mg | Iron: 2mg
