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Mexican Chicken and Rice

Name: Mexican Chicken and Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 6 Bone-in chicken pieces; 400 g Long grain white rice; 4 Ripe tomatoes; 1 White onion; 3 cloves Garlic; 1 Carrot; 100 g Peas; 4 ramitas Fresh coriander; 3 tbsp Vegetable oil; 1 pinch Salt to taste; 800 ml Chicken stock

65 min (20 prep + 45 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Rice cooked with chicken and vegetables, a complete homestyle dish.

About this recipe

Mexican chicken and rice is a complete dish where the rice is cooked together with chicken pieces, tomato, vegetables and spices until fluffy, flavourful and infused with chicken in every grain.

History & Origin

Chicken and rice is a dish found throughout Latin America with regional variations. The Mexican version is distinguished by the use of roasted tomato, chillies and local herbs like coriander. Rice arrived in Mexico with the Spanish and adapted to pre-Hispanic cooking techniques in clay pots.

Estimated cost

£8.40

Total cost

£1.40

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

28g

Protein

48g

Carbohydrates

12g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Season the chicken pieces with salt and brown them in hot oil on both sides. Remove and set aside.
2
Blend the tomatoes with onion, garlic and half a glass of water. Strain the sauce.
3
In the same pot, fry the soaked and drained rice until golden and translucent.
4
Add the tomato sauce to the rice and fry for 3 minutes, stirring constantly.
5
Add the chicken stock, chicken pieces, diced carrot and peas. Cover and cook on low heat for 25-30 minutes without uncovering.
6
Turn off the heat and leave covered for 5 minutes. Fluff with a fork and serve with fresh coriander.