One of my favorite parts of dining out at a Mexican restaurant is the delicious rice that comes with the meals. With this Mexican-style chicken and rice recipe, you can recreate those Mexican restaurant-style rice at home and cook chicken in the same pot!
Cado de tomate (Tomato bullion with chicken flavor) is what makes the rice similar to the ones served in Mexican restaurants. However, if you can’t find it, swap it with 1 tsp salt. Rice will still turn flavorful with the juice from chicken, veggies, and tomato paste.
Also, check out Peach Glazed Chicken.
Mexican-style chicken and rice
Recreate those Mexican restaurant-style rice at home and cook chicken in the same pot
Prep Time 25 minutes
Cook Time 35 minutes
- 4 tbsp olive oil
- 3 lb chicken drumsticks
- 3 tbsp taco seasoning
- 2 tbsp olive oil
- 1 large onion diced
- 1 tbsp garlic
- 1 tbsp tomato paste
- 4 cups chicken broth
- 4 tsp caldo de tomate
- 1 cup frozen mixed veggies corn, carrot, and peas
- 2 cups long-grain white rice
Preheat oven to 450 F.
Make slits in the thick part of the drumsticks using a sharp knife to ensure they cook through. Coat drumstick with 2 tbsp olive oil. I like to use a brush, but you can drizzle oil on the chicken and rub it with your hands.
Sprinkle taco seasoning on all sides of the drumsticks.
In a large dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear drumsticks on all sides and set aside. You might need to cook in two batches. Leave about 1 tbsp oil and discard excess oil.
Add onion and cook for about 5 minutes until softened.
Add garlic and tomato paste. Cook for another minute while stirring.
Add chicken broth, caldo de tomate, veggies, and rice. Bring to a boil and then turn off the heat. Place the drumsticks on top.
Bake for about 35 minutes until the chicken is cooked through and the broth is absorbed into the rice.
Homemade taco seasoning
- 2 tsp paprika
- 2 tsp chili powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tsp sugar
Mix all ingredients