One Pan Mexican Chicken and Rice
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 -6
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Course
Main Course, Others
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Cuisine
Mexican, gluten-free
One Pan Mexican Chicken and Rice
Description
This One Pan Mexican Chicken and Rice recipe features diced chicken breast and long-grain rice simmered in a mixture of enchilada sauce, diced tomatoes, and green chilies. The addition of ground cumin, garlic, and onion adds depth to the savory base. Cooking all ingredients together allows the rice to absorb the flavorful liquids, making it tender and infused with spices.
The chicken is browned first to develop a slight crust and added flavor, then combined with rice and liquids to simmer. After cooking, shredded cheddar or Mexican blend cheese is melted on top to add richness and enhance the dish’s creaminess. Optional toppings such as sour cream, diced tomato, avocado, and cilantro offer fresh, cooling contrasts.
This dish works well as a satisfying main course with simple sides or as a hearty weeknight meal. Using just one pan streamlines preparation and cleanup.
For consistent rice cooking results, adding extra water (½ to 1 cup) is recommended if the rice isn’t fully tender after the initial cooking time, as noted by others who have prepared this recipe.
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ white onion diced finely
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 1 teaspoon kosher salt to taste
- 1 teaspoon black pepper to taste
- 2 cloves garlic minced
- 1 cup long grain white rice uncooked
- 1 (10 oz) can Red Enchilada Sauce
- 1 (10 oz) can diced tomatoes undrained
- 1 (10 oz) can green chilies undrained
- 1 cup water
- 1/2 /2 teaspoon cumin ground
- 1 cup cheddar cheese shredded, or Mexican-blend cheese
- sour cream optional toppings, tomatoes diced
- tomato
- avocado
- cilantro
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!
Notes
- If the rice isn't fully cooked after simmering, add ½ to 1 cup of water as needed and continue cooking until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4-6 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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