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Mexican Chicken and Rice

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The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.

Chicken and rice is such a classic comfort food! Next time your family is in the mood for it, try this Mexican spin to spice things up!

This hearty meal that can feed a crowd is usually made with chunks of chicken and some type of rice pilaf. All of those elements are included in this new version, but the heat and flavor is enhanced with a spice-packed marinade.

Mexican Chicken and Rice

I always like to add something fresh and vibrant to warm dishes, so I finished this dish off with a handful of cilantro and a big squeeze of lime. All you need is a margarita and dinner is served.

Mexican Chicken and Rice

Mexican Chicken and Rice


  • ¼ cup + 1 Tbsp. Heinen’s olive oil
  • 1 ½ tsp. salt
  • 1 tsp. Heinen’s paprika
  • 1 tsp. Heinen’s cumin
  • ½ tsp. Heinen’s coriander
  • ½ tsp. black pepper
  • 4-6 Gerber’s CARE Certified bone-in, skin-on chicken thighs
  • 2 cups Heinen’s long grain rice
  • ½ white onion, diced
  • 2 garlic cloves, minced
  • 1 Tbsp. Heinen’s tomato paste
  • 1 14.5 oz. can Heinen’s diced fire roasted tomatoes
  • 1 15 oz. can Heinen’s corn, drained
  • 1 15 oz. can Heinen’s black beans, drained and rinsed
  • 1 jalapeno, minced (remove seeds and ribs for less heat)
  • 4 cups Heinen’s chicken stock
  • 1 bunch fresh cilantro
  • 1 lime, cut into wedges


  1. Prepare the marinade by mixing ¼ cup olive oil, salt, paprika, cumin, coriander and black pepper in a small bowl.
  2. Arrange the chicken thighs in a baking dish and pour the marinade over top. Rub the marinade all over both sides. Allow the meat to rest for 20-30 minutes.
  3. Heat a large Dutch oven over medium-high heat and add 1 Tbsp. of oil. Once the oil is hot, add the chicken, skin-side-down and cook until the skin is golden brown and crisp, about 5 minutes. Flip and continue cooking on the other side for an additional 2 minutes. Remove from the pan and set aside.
  4. Drain ¾ of the fat from the pan and add the rice, ensuring each grain is coated with the chicken fat and is slightly toasted.
  5. Add the onion and garlic. Sautee for 1-2 minutes. Add the tomato paste and stir to thoroughly combine.
  6. Add the diced tomatoes, corn, black beans and jalapeño. Add salt and pepper to taste. Stir well.
  7. Add the chicken to the pot. Slowly add the chicken stock and bring to a boil. Once boiling, reduce to simmer and cook until the rice is tender, about 20 minutes.
  8. At this point, you could take the entire pot and broil it to crisp up the chicken and top layer of rice for 2-3 minutes at most, watching very carefully to ensure the chicken does not burn.
  9. Garnish with cilantro and a fresh lime wedges.

Mexican Chicken and Rice

Alissa DiSanto

By Alissa DiSanto

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