One Pan Mexican Chicken and Rice

Name: One Pan Mexican Chicken and Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 -6
Ingredients: 3 tablespoons extra virgin olive oil; ½ white onion; 1 pound boneless skinless chicken breasts; 1 teaspoon of kosher salt and freshly ground pepper to taste; 2 cloves of garlic; 1 cup uncooked long grain white rice; 1 (10 oz) can Red Enchilada Sauce; 1 (10 oz) can diced tomatoes and green chilies, undrained; 1 cup water; 1/2 /2 teaspoon ground cumin; 1 cup shredded cheddar cheese or Mexican-blend cheese; optional Toppings: sour cream, tomatoes, diced avocado, cilantro

User Reviews

4.6

1,740 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 -6
Course
Main Course, Others
Cuisine
Mexican, gluten-free

One Pan Mexican Chicken and Rice

Farrah Morgan

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This One Pan Mexican Chicken and Rice has enchilada sauce, green chiles, rice, and all the toppings (hello avocado, sour cream, and tomato)!

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Ingredients

Servings

3 tablespoons extra virgin olive oil
½ white onion diced finely
1 pound boneless skinless chicken breasts cut into bite sized pieces
1 teaspoon of kosher salt and freshly ground pepper to taste
2 cloves of garlic , minced
1 cup uncooked long grain white rice
1 (10 oz) can Red Enchilada Sauce
1 (10 oz) can diced tomatoes and green chilies, undrained
1 cup water
1/2 /2 teaspoon ground cumin
1 cup shredded cheddar cheese or Mexican-blend cheese
optional Toppings: sour cream, tomatoes, diced avocado, cilantro

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Instructions

In a large skillet (about 12-inch) or pan, sautée onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
Once onions soften, increase the heat to medium high and add chicken to the pan.
Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes.
Add the enchilada sauce, diced tomatoes, water and cumin. Stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a tight fitting lid.
Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed making sure to stir every once in a while.
Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Top with desired toppings and eat!

Equipments used:

Notes

Update: Many of you have made this and some have had their rice not cook. You can definitely add 1/2 to 1 cup of water to the mixture as needed to make sure your rice cooks.