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One Pan Chicken and Mexican-Style Tomato Rice
This One Pan Chicken and Mexican-Style Tomato Rice is one of those dinners that looks impressive but is actually so simple to make. Juicy, perfectly seasoned chicken thighs cook right on top of fluffy tomato rice loaded with peppers, onions, garlic and so much flavor.
This is exactly the kind of dinner I make when I want something the whole family will eat without spending all night in the kitchen. Everything comes together in one pan, the rice soaks up all that flavor from the chicken, and best of all—fewer dishes to wash when dinner is over!
Servings: 4
Calories: 755kcal
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Equipment
- 1 Large, deep skillet with a lid
- 1 Medium saucepan
- 1 Blender
Ingredients
For the Chicken
- 6 Chicken thighs boneless, skinless
- 1 tbsp olive oil
- 1 3oz packet Sazón seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chicken bouillon powder
- 1 tsp salt
- 1/2 tsp pepper
For Cooking
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 white/yellow onion diced
- 1 bell pepper any color, diced
For the Tomato Rice
- 3 Roma tomatoes
- 1/2 white/yellow onion
- 3 garlic cloves
- 1/2 jalapeno seeds removed
- 1 1/2 cups reserved cooking water
- 1 1/2 cups chicken broth
- 1 tbsp chicken bouillon powder
- 1 1/2 cups long-grain white rice
Instructions
- Season the chicken. Add the chicken thighs to a bowl and toss with 1 tablespoon olive oil, Sazón, paprika, garlic powder, onion powder, chicken bouillon, salt and pepper. Set aside.
- Make the tomato mixture. Bring about 4 cups of water to a boil on medium-high heat in a saucepan. Add the tomatoes, ½ onion, garlic and jalapeño. Boil for about 10 minutes, or until the tomatoes are softened and the skins begin to peel.
- Blend the sauce. Transfer the cooked vegetables to a blender. Add 1½ cups of the cooking water, chicken broth and chicken bouillon. Blend until smooth and set aside.
- Sear the chicken. Heat 1 tablespoon olive oil and the butter in a large, deep skillet over medium-high heat. Add the seasoned chicken and sear for 3–4 minutes per side, until golden brown. The chicken does not need to be fully cooked yet. Transfer to a plate.
- Sauté the vegetables. Reduce the heat to medium. Add the diced onion and bell pepper to the same pan and cook for about 3 minutes, scraping up all those flavorful browned bits from the bottom.
- Toast the rice. Stir in the rice and cook for 3–4 minutes, stirring occasionally, until lightly toasted.
- Add the tomato mixture. Pour the blended tomato mixture into the pan and stir to combine. Bring to a boil.
- Finish cooking. Nestle the chicken thighs back into the rice along with any of its resting juices. Reduce the heat to low, cover and cook without lifting the lid for about 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Serve. Remove from the heat and let everything rest, covered, for about 5 minutes before serving. Serve with a simple salad or sautéed spinach and enjoy!
Nutrition
Calories: 755kcal | Carbohydrates: 64g | Protein: 35g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 1757mg | Potassium: 665mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1677IU | Vitamin C: 47mg | Calcium: 61mg | Iron: 2mg
Tried this recipe?Let us know how it was!
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Don’t skip toasting the rice. Letting the rice cook for 3–4 minutes before adding the tomato mixture gives it extra flavor and helps create the perfect texture.
- Make it your own. Boneless, skinless chicken thighs stay extra juicy, but chicken breasts can work too. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Don’t keep lifting the lid! Once you cover the pan and reduce the heat, leave it alone. Every time you lift the lid, you release the steam the rice needs to cook evenly.
Frequently Asked Questions
1. Can I use chicken breasts instead of chicken thighs?
Yes! Boneless, skinless chicken breasts will work. If they’re large, slice them in half horizontally or use smaller breasts so they cook through at the same rate as the rice.
Can I make this with brown rice?
I recommend long-grain white rice for this recipe. Brown rice requires more liquid and a longer cooking time, which can cause the chicken to overcook before the rice is tender.
Why is my rice still hard or undercooked?
Make sure the mixture comes to a boil before reducing the heat, then cover the pan tightly and don’t lift the lid for the full 20 minutes. The trapped steam is what cooks the rice evenly.
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This is so incredibly flavorful and easy! I hope your family loves it as much as ours.