One-Pan Mexican Chicken and Rice Bake

Name: One-Pan Mexican Chicken and Rice Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless if preferred); 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 cup long-grain rice (uncooked); 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1 can (14 oz) diced tomatoes; 2 cups chicken broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; Salt and pepper to taste; Juice of ½ lime; Fresh cilantro and shredded cheese (optional, for topping)

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This bold and satisfying one-pan dish brings the flavors of Mexico straight to your dinner table. Juicy, seasoned chicken nestled in a bed of spiced rice, beans, and veggies—baked together for a no-fuss, all-in-one comfort meal.

Contents

Origin One-Pan Mexican Chicken and Rice Bake What I Love About This Recipe One-Pan Mexican Chicken and Rice Bake Ingredients Directions Notes

Origin One-Pan Mexican Chicken and Rice Bake

While not a traditional Mexican dish, this recipe draws inspiration from classic Mexican flavors—think cumin, chili, garlic, and tomatoes. It’s a Tex-Mex-style fusion that captures the heartiness of Mexican home cooking in a convenient, family-friendly format.

What I Love About This Recipe

It’s cozy, filling, and full of flavor—without needing a sink full of dishes. The chicken stays juicy, the rice absorbs all those rich spices, and it all bakes to perfection in one dish. Plus, leftovers taste even better!

One-Pan Mexican Chicken and Rice Bake

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

4 bone-in, skin-on chicken thighs (or boneless if preferred)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup long-grain rice (uncooked)
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 can (14 oz) diced tomatoes
2 cups chicken broth
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
Juice of ½ lime
Fresh cilantro and shredded cheese (optional, for topping)

Directions

Preheat oven to 200°C (400°F).
Season chicken with salt, pepper, and half the cumin, paprika, and chili powder.
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Sear chicken skin-side down until browned, then flip and cook briefly. Remove and set aside.
In the same pan, sauté onion and garlic until soft.
Add rice, beans, corn, diced tomatoes, broth, remaining spices, and lime juice. Stir to combine.
Nestle the seared chicken on top of the rice mixture.
Cover tightly with foil or a lid and bake for 35–40 minutes.
Uncover, sprinkle with cheese if using, and bake for another 5–10 minutes until cheese is melted and chicken is fully cooked.
Let rest for 5 minutes, garnish with cilantro, and serve warm.