This one-pot meal brings bold Tex-Mex flavors to your dinner table with minimal cleanup. I developed this method after years of searching for the perfect balance of tender chicken and perfectly cooked rice.
The secret is browning the chicken first to lock in juices, then simmering everything together in a zesty sauce. Pace Picante provides the perfect base, infusing the dish with its signature blend of tomatoes, peppers, and spices.
What emerges is a complete meal where every grain of rice absorbs the vibrant sauce, and the chicken stays moist and flavorful. The entire dish comes together in about 45 minutes, making it ideal for busy weeknights.
Serve with a sprinkle of fresh cilantro and a squeeze of lime for brightness. Here’s how to make this crowd-pleasing dish.
Ingredients for Pace Picante Chicken and Rice
Pantry staples meet a few fresh picks for this one-pot wonder. Simple and zesty.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Patted dry for even browning |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before using |
| Pace Picante Sauce 🍅 | 16 oz | Mild or medium heat preferred |
| Chicken Broth 🥣 | 2 cups | Low-sodium for better control |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| Bell Pepper 🌶️ | 1 whole | Any color, diced |
| Olive Oil 🫒 | 2 tbsp | Divided for cooking steps |
| Ground Cumin 🌿 | 1 tsp | Toasted briefly for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 tsp | Adjust to taste at end |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Lime 🍋 | 1 whole | Cut into wedges for serving |
The chicken thighs are key here—boneless, skinless from any supermarket (I grab mine from Walmart or Kroger). They stay juicier than breasts during the simmer. Rice should be long-grain white for that perfect texture. The Pace Picante sauce is non-negotiable for that signature Tex-Mex kick (mild or medium, your call). If you’re feeling fancy, grab the chunky style for extra texture.
No Picante sauce? Rotel tomatoes with green chiles plus a dash of cumin gets you close. Chicken breasts work in a pinch, but they can dry out—reduce cooking time by 5 minutes. Short on cilantro? Green onions or parsley add freshness. The bell pepper can be any color (green is classic, but red adds sweetness).
Leftovers keep 4-5 days in the fridge and reheat like a dream. Freezes for 3 months—just thaw overnight. That lime wedge on top? Don’t skip it (worth the extra minute).
Why You’ll Love This Recipe
- One Pan Meal: I love that this comes together in a single skillet—just sear the chicken, sauté the onion, then dump in the rice, picante sauce, and broth.
- Zesty Kick: Pace Picante gives it that tangy, slightly smoky flavor that makes the chicken and rice taste anything but boring.
- Meal Prep Hero: It reheats beautifully, so I make a big batch on Sunday and we’re set for lunches all week.
- Budget Stretcher: Boneless thighs and pantry staples keep the cost low, and it feeds my family of four with enough for leftovers.
Step-by-Step Instructions for Pace Picante Chicken and Rice
This one-pot method keeps things simple while delivering bold, zesty flavors and perfectly tender results.
Step 1: Sear the Chicken Thighs to Golden Perfection
Pat the 1.5 lb boneless skinless chicken thighs completely dry with paper towels—this prevents steaming and ensures a good sear. Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat until it shimmers.
Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper, then add it to the pot. Sear for 4-5 minutes per side until deep golden brown and the chicken releases easily from the pot. Transfer to a plate and set aside.
Step 2: Sauté the Aromatics for a Flavor Foundation
In the same pot, add the remaining 1 tablespoon olive oil. Toss in the diced yellow onion and bell pepper, cooking for 4-5 minutes until they soften and the onion turns translucent.
Add the minced 3 cloves garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon dried oregano, stirring constantly for 30 seconds until fragrant. This builds a rich, aromatic base that will infuse every bite of your dish.
Step 3: Combine Everything and Simmer
Stir in the 1.5 cups long-grain white rice to toast lightly for 1 minute, coating it in the oil and spices. Pour in the 16 oz Pace Picante Sauce and 2 cups chicken broth, scraping up any browned bits from the bottom of the pot.
Return the chicken to the pot, nestling the pieces into the rice mixture. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is tender and the liquid is absorbed.
Step 4: Rest and Finish with Fresh Garnishes
Once the rice is cooked, remove the pot from heat and let it sit covered for 5 minutes. This allows the chicken to finish cooking and the flavors to meld together.
Fluff the rice gently with a fork and taste for seasoning, adjusting with the remaining ½ teaspoon salt and ¼ teaspoon black pepper if needed. Garnish with ¼ cup chopped fresh cilantro and serve with lime wedges for a bright, zesty finish.
Pro Tips For Making Pace Picante Chicken And Rice
- Brown the Chicken First: Sear the boneless skinless chicken thighs in the pot until golden brown before adding other ingredients—this builds deep flavor that blends perfectly with the Pace Picante sauce.
- Use Medium Heat: I learned this the hard way—cooking the rice at too high a temperature burns the bottom while leaving the top undercooked. Keep it at a steady medium simmer.
- Rinse the Rice: Skip the rinse and your dish might turn out gummy. A quick rinse removes excess starch so the long-grain white rice stays fluffy and absorbs the broth and salsa properly.
- Double the Sauce: Sounds weird, but it works: add an extra ½ cup of Pace Picante sauce at the end for a bolder, more vibrant flavor that soaks into the rice and chicken.
Best Sauces and Condiments for This Recipe
Crema Topping
Mexican crema adds a cooling contrast to the zesty dish. I drizzle 2 tablespoons per serving over the top just before eating. If you can’t find crema, sour cream thinned with 1 teaspoon milk works in a pinch. The creamy tang balances the heat beautifully. ✨
Avocado Crema
Blend 1 ripe avocado with ¼ cup sour cream and 2 tbsp lime juice until smooth. This rich, velvety sauce adds a luxurious touch. I love how it makes the dish feel restaurant-worthy with almost no extra effort.
Hot Sauce Boost
For heat lovers, Cholula or Valentina hot sauce on the side lets everyone customize their spice level. I keep a bottle on my table at all times—it’s my go-to for adding a vinegary kick. Just 3-4 dashes transforms each bite. 🔥
Cheese Garnish
Sprinkle ½ cup shredded Monterey Jack or cheddar over the top during the last 5 minutes of cooking. The cheese melts into the rice, creating gooey pockets of flavor. I prefer a mild cheese so it doesn’t overpower the dish.
Pickled Jalapeños
Add 2 tablespoons pickled jalapeños for a tangy crunch. The acidity cuts through the richness while adding a pop of color. I buy mine from the local Mexican grocery—they’re always crisp and perfectly spiced.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but they dry out faster. Use 1.5 lb boneless breasts and reduce simmering to 20-25 minutes. Thighs stay juicier and are more forgiving.
What if my rice is still crunchy?
Add ¼ cup chicken broth, cover, and cook for 5 more minutes on low. Check liquid levels before adding more. Over-stirring can make rice mushy.
Can I make this spicier?
Use hot Pace Picante or add ½ teaspoon cayenne with the cumin. For smoky heat, stir in 1 teaspoon chipotle powder at the end.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of water to prevent drying.
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