This traditional Mexican food plate brings together tender chicken cooked with tomato, onion and chile, tomato-red rice, warm beans and soft corn tortillas. It is a home-style combination rather than one fixed regional recipe, so the heat, garnishes and choice of beans can vary; the components here are timed to come together as a satisfying meal for four.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tsp (5 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) neutral oil, divided
- 1 medium white onion, finely chopped, about 1 cup (150 g), divided
- 2 medium ripe tomatoes, diced, about 2 cups (360 g)
- 1 jalapeño, seeded for less heat or left with some seeds for more, finely chopped
- 3 garlic cloves, minced, divided
- ¼ tsp (0.5 g) ground cumin
- 1 cup (190 g) long-grain white rice, rinsed and drained
- ⅓ cup (80 ml) plain tomato purée
- 1¼ cups (300 ml) low-sodium chicken broth or water
- 1 can (15 oz/425 g) pinto or black beans, drained and rinsed
- ½ cup (120 ml) water, plus 1–2 tbsp (15–30 ml) more if needed
- 8 small corn tortillas, about 6 in (15 cm) each
- 1 ripe avocado, sliced, about 5 oz (140 g) edible portion
- ¼ cup (10 g) chopped fresh cilantro
- 1 lime, cut into 4 wedges, about 2 tbsp (30 ml) juice
- Mexican crema, ¼ cup (60 ml), optional
Instructions
- Prepare the ingredients. Pat the chicken dry and season it with ¾ tsp (4 g) of the salt and the black pepper. Chop the onion, tomatoes and jalapeño, mince the garlic, rinse the rice until the water runs mostly clear, and drain the beans. Set out the broth and tomato purée so the rice can be started while the chicken simmers. This prep takes about 25 minutes if the chopping is done before cooking.
- Brown the chicken. Heat 1 tbsp (15 ml) oil in a wide, heavy skillet or sauté pan over medium-high heat. Add the chicken in a single layer, working in batches if the pan is crowded. Cook for 3–4 minutes, turning once, until lightly browned on the outside; it does not need to be cooked through yet. Transfer it to a plate. Browning in batches prevents the pieces from steaming and helps build flavor in the pan.
- Make the tomato-chile chicken. Reduce the heat to medium. Add about half the chopped onion and the jalapeño to the same pan; cook for 2 minutes, stirring and scraping up browned bits. Stir in two-thirds of the minced garlic and cook for 30 seconds. Add the diced tomatoes, cumin and remaining ¼ tsp (1 g) salt. Return the chicken and any juices to the pan, add ¼ cup (60 ml) water, and stir. Cover and simmer gently for 18–22 minutes, stirring once or twice, until the chicken is tender and reaches 165°F (74°C) at the thickest piece on a food thermometer; the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If the tomatoes look dry before the chicken is done, add a splash of water. Uncover for the final few minutes if you want a thicker sauce.
- Cook the red rice while the chicken simmers. In a separate saucepan with a tight-fitting lid, heat the remaining 1 tbsp (15 ml) oil over medium heat. Add the rinsed, drained rice and cook for 3–4 minutes, stirring often, until the grains look lightly toasted and separate. Add the remaining onion and cook for 1 minute. Stir in the remaining garlic, tomato purée and broth. Bring to a boil, stir once, then cover and reduce the heat to low. Cook for 15–18 minutes without lifting the lid. Turn off the heat and let the rice stand, still covered, for 5 minutes; fluff gently with a fork.
- Warm the beans. Put the drained beans in a small saucepan with ½ cup (120 ml) water and a pinch of salt. Heat over medium-low for 6–8 minutes, stirring occasionally, until hot throughout. For a softer, creamier texture, mash a few beans against the side of the pan and stir them back in. Add another spoonful of water if they become too thick.
- Warm the tortillas and finish the chicken. While the beans heat, warm the tortillas in a dry skillet over medium heat for about 20–30 seconds per side, stacking them in a clean towel as they are ready. Taste the chicken sauce and adjust the salt. Stir in half the cilantro, reserving the rest for the plates. The rice, beans and chicken can finish close together; the listed 45-minute cook time allows for these parallel steps and brief rice rest.
- Build the plates. Divide the rice, beans and chicken with its tomato sauce among four plates. Add two warm tortillas and avocado slices to each. Finish with the remaining cilantro, a lime wedge and crema if using. Serve while the tortillas and other components are warm.
Tips
- Choose chicken thighs for a forgiving simmer. They stay tender and suit the saucy preparation. Chicken breast can be substituted, but cut it into even pieces and begin checking it earlier so it does not dry out; it still must reach 165°F (74°C).
- Control the chile heat. Jalapeños differ in strength. Remove the seeds and pale inner ribs for a milder plate, or use half a chile and taste the sauce before adding more. Serrano chile is a hotter substitute; green bell pepper adds aroma and color but little heat.
- Use a practical rice substitute if needed. Long-grain rice is a good everyday choice. Traditional Mexican red rice is often made with a tomato-based blended seasoning, and some cooks use Mexican rice varieties such as arroz Morelos. If you find a specialty variety, follow its package liquid and timing guidance because absorption can differ; basmati will be more aromatic and less typical in flavor.
- Keep the rice covered. Lifting the lid lets steam escape and can leave the top layer undercooked. If it is still firm after resting, sprinkle 1–2 tbsp (15–30 ml) water over it, cover, and cook on low for another 3 minutes, then rest covered for 5 minutes.
Serving Suggestions
Serve the food in separate portions on a dinner plate rather than mixing everything together: rice can anchor one side, beans another, and the saucy chicken the center. A tortilla is useful for scooping up the tomato sauce and beans. Put extra lime wedges, chopped onion, cilantro, sliced radish or a mild salsa on the table so everyone can finish a plate to taste. A crisp cabbage salad or simply sliced cucumber and tomato adds a cool, fresh contrast without requiring another cooked side.
If serving family-style, keep the chicken covered in its skillet, the rice in its lidded saucepan and the tortillas wrapped in a towel. Add avocado just before serving so it is less likely to brown. Crema is optional; plain unsweetened yogurt can stand in for it, although it tastes tangier and is not identical to Mexican crema.
Variations
For a vegetarian plate, omit the chicken and make the beans the main component. Sauté an extra cup (150 g) of mushrooms or diced zucchini with the onion and tomato, then simmer until tender; the result is a different, vegetable-forward plate, not a direct replica of the chicken version. You can also serve extra beans with a fried egg, but cook egg dishes to 160°F (71°C) according to USDA FSIS guidance if checking temperature with a thermometer.
For a more pronounced chile flavor, use a roasted poblano instead of the jalapeño. Remove the stem and seeds, peel away loose skin if desired, dice it and add it with the tomatoes; poblano is generally milder and more earthy. Pinto beans give a soft, creamy feel, while black beans are firmer and more distinct. To make the plate more filling, add a small serving of sautéed calabacitas or a simple green salad. These are flexible variations, since Mexican home cooking differs by region, season and household.
Storage and Reheating
Refrigerate leftovers within 2 hours, storing chicken, rice and beans in separate airtight containers when possible. They keep for 3–4 days in the refrigerator. Store tortillas separately, wrapped or in a sealed bag, and keep sliced avocado only if it has been dressed with lime; its color and texture may still change. Do not leave the cooked components at room temperature for an extended period.
Reheat chicken and sauce in a covered saucepan over medium-low heat, adding a tablespoon or two of water if needed, until steaming hot throughout. Reheat rice and beans with a splash of water, covered, stirring once or twice; microwave them in covered microwave-safe dishes, stirring midway. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Warm tortillas briefly in a dry pan. Freeze chicken, rice and beans in separate freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Avocado and crema are best added fresh.
Frequently Asked Questions
Is this one specific traditional Mexican dish?
This is a composed home-style plate inspired by familiar Mexican preparations: tomato-chile chicken, arroz rojo, beans and corn tortillas. It is not a single named dish with one universal recipe. The seasoning, beans and sides vary across regions and households, so adjust the chile and accompaniments to your preference.
Can I use cooked or rotisserie chicken?
Yes. Skip the browning step and make the tomato-onion-jalapeño sauce as directed, simmering it until the vegetables soften. Stir in shredded cooked chicken near the end and heat it until steaming hot throughout. This shortens the cooking process, but the chicken will not absorb quite as much flavor as raw chicken simmered in the sauce.
Why did my Mexican rice turn mushy?
Common causes include excess liquid, rice that was not drained after rinsing, or stirring and uncovering it repeatedly while it cooks. Measure the broth and tomato purée, keep the lid on over low heat, and let the rice rest before fluffing. If your rice variety has different package directions, use those as a guide to its liquid needs.
Can I make the components ahead?
Yes. Cook the chicken, rice and beans up to 3 days ahead and refrigerate them promptly in separate containers. Reheat each component until it reaches 165°F (74°C), then warm the tortillas and cut the avocado just before serving. For the best rice texture, add a small splash of water before reheating.
What can I use instead of fresh tomatoes?
Use 1½ cups (about 360 g) canned diced tomatoes in place of the fresh tomatoes. Drain them if they are especially watery, then simmer the chicken sauce uncovered briefly if it needs thickening. Canned tomatoes may taste softer and less bright than ripe fresh tomatoes, so finish with lime to bring the flavors into focus.
Related
- Traditional Mexican Food in Mexico: Chicken Tinga
- Traditional Mexican Breakfast: Chilaquiles Rojos Recipe
- Mexican Cabbage Recipe with Lime and Chile
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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