One Dish Mexican Chicken & Rice

Easy One-Dish Mexican



  • Olive oil
  • 1 white onion
  • 1 small red & 1 small yellow pepper (or 1 large of either)
  • 1 tsp cumin
  • Salt to taste
  • 1 tsp chili flakes (dried - optional, don't use if children eating)
  • 350g diced chicken (approx. 2 large chicken breasts)
  • 2 cups chicken stock (or vegetable stock)
  • 1 cup basmati rice
  • 1 tin tomato basil / bottle pasta sauce
  • 1 small tin sweetcorn (drained & add at end)
  • Grated cheddar cheese (to top & melt at end of cooking - optional)
  • Avocado to top when serve (optional)


  • Heat olive oil in a pot (or deep pan that has a lid)
  • Brown onions & peppers with the cumin & chili flakes
  • Add chicken & salt - cook till chicken is just cooked through
  • Stir in tin tomato / pasta sauce
  • Add chicken stock & basmati rice, stir & cover - reduce heat
  • Simmer for 10-15 minutes until all liquid is absorbed & rice is cooked (stir every 5 minutes to check that nothing is sticking to bottom of pan / needs more liquid)


  • If rice is still hard after liquid is absorbed, add some boiled water from the kettle & simmer further checking every 3-5 minutes
  • Once cooked - add the tin of sweetcorn, stir & top with cheddar cheese (optional) to melt
  • Serve & top with fresh avocado if you wish

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Claire x