Description
This One Pan Mexican Chicken and Rice recipe delivers a flavorful and hearty meal that's perfect for weeknight dinners. Juicy chicken, tender rice, and zesty enchilada sauce come together in a single skillet, topped with melted cheese and your choice of fresh toppings like avocado and cilantro. Ready in just 25 minutes, this dish is both delicious and convenient.
Ingredients
Main Ingredients
- 3 tablespoons extra virgin olive oil
- ½ white onion, diced finely
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon kosher salt
- Freshly ground 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 and green chilies, undrained
- 1 cup water
- ½ teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
Optional Toppings
- Sour cream
- Diced tomatoes
- Diced avocado
- Fresh cilantro
Instructions
- Sauté the Onions: Heat 2 tablespoons of olive oil in a large 12-inch skillet or pan over medium heat. Add the finely diced white onions and cook until soft and translucent.
- Season and Add Chicken: While onions cook, season the bite-sized chicken pieces with kosher salt and freshly ground pepper. Once onions are softened, increase heat to medium-high and add the chicken to the pan.
- Brown the Chicken: Cook the chicken pieces until browned on all sides. Add the minced garlic and continue cooking for about 1 more minute until fragrant.
- Prepare for Rice: Push the chicken and onions to one side of the pan. Add the remaining tablespoon of olive oil to the empty side of the pan.
- Toast the Rice: Add the uncooked long grain white rice to the olive oil and sauté for a couple of minutes until lightly toasted.
- Combine and Simmer: Pour in the red enchilada sauce, diced tomatoes and green chilies (with their juice), water, and ground cumin. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and let it simmer.
- Cook Until Tender: Allow the chicken and rice mixture to simmer, covered, for about 15 minutes or until the rice is tender and all the liquid has been absorbed. Stir occasionally to prevent sticking.
- Melt the Cheese: Sprinkle shredded cheddar or Mexican-blend cheese evenly over the cooked mixture. Cover the pan again and let it sit for 1-2 minutes until the cheese has fully melted.
- Serve with Toppings: Top with your preferred optional toppings like sour cream, diced tomatoes, avocado, and fresh cilantro. Serve hot and enjoy!
Notes
- For best results, use a heavy-bottomed skillet with a tight-fitting lid to ensure even cooking and prevent moisture loss.
- You can substitute chicken thighs for a juicier texture.
- Add extra diced green chilies or a splash of hot sauce for more heat.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully in the microwave or on the stovetop.
- Feel free to swap out cheddar cheese for a dairy-free alternative to make this recipe lactose-free.
