One-Pan Mexican Chicken and Rice
One-Pan Mexican Chicken and Rice is a quick skillet meal with chicken, rice, and bold spices.
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ white onion finely diced
- 1 lb boneless skinless chicken breast cubed
- 1 teaspoon salt
- Black pepper to taste
- 2 cloves garlic minced
- 1 cup uncooked long grain white rice
- 1 10 oz can red enchilada sauce
- 1 10 oz can diced tomatoes with green chilies
- 1 cup water
- ½ teaspoon ground cumin
- 1 cup shredded cheddar or Mexican-blend cheese
Optional toppings:
- Sour cream
- Diced tomatoes
- Avocado
- Fresh cilantro
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and sauté until softened.
- Season chicken with salt and pepper. Increase heat to medium-high and add chicken to the pan. Cook until lightly browned.
- Add minced garlic and cook for 1 minute.
- Push chicken to one side, add remaining olive oil, then stir in the uncooked rice. Toast for 1–2 minutes.
- Pour in enchilada sauce, diced tomatoes, water, and cumin. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until rice is tender.
- Sprinkle cheese on top, cover, and let melt for 1–2 minutes.
- Serve hot with your favorite toppings. Enjoy your One-Pan Mexican Chicken and Rice.
Notes
- Swap rice with brown rice (increase cooking time)