Recipe Background
Golden on the plate and golden on the tongue; that's the best summation of One-Pot Mexican Chicken & Rice. The rice is tender-cooked in rich seasonings and spices, and the chicken is juicy with a gorgeous roasted crust. One-Pot Mexican Chicken & Rice is cheesy, comforting, warm, and hearty, and can be made ready in less than half an hour. So, you can enjoy your weeknight outside the kitchen with a sparkling, beautiful meal on the table. It's the best of all worlds!
Golden on the plate and golden on the tongue; that's the best summation of One-Pot Mexican Chicken & Rice. The rice is tender-cooked in rich seasonings and spices, and the chicken is juicy with a gorgeous roasted crust. One-Pot Mexican Chicken & Rice is cheesy, comforting, warm, and hearty, and can be made ready in less than half an hour. So, you can enjoy your weeknight outside the kitchen with a sparkling, beautiful meal on the table. It's the best of all worlds!
Ingredients
For the chicken & rice:
- 3 tablespoons extra virgin olive oil divided
- 1/2 white onion diced finely
- 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
- 1 teaspoon kosher salt
- freshly ground pepper to taste
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 1 (10-ounce) can red enchilada sauce
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup water
- 1/2 teaspoon ground cumin
- 1 cup cheddar cheese shredded
Optional toppings:
- sour cream to taste
- tomatoes to taste, diced
- avocado to taste, sliced
- cilantro to taste, chopped
Directions
- In a large skillet or pot, sauté the onions in 2 tablespoons of the olive oil over medium heat.
- Season the chicken pieces with the salt and the pepper.
- Once the onions soften, increase the heat to medium-high and add the chicken pieces to the pan.
- Brown the chicken pieces, about 3 minutes, and then add the garlic.
- Cook until the garlic is fragrant, about 1 minute.
- Push the chicken pieces to one side of the pan and the remaining olive oil to the other side.
- Add the rice to the olive oil and sauté it, about 2 minutes.
- Add the enchilada sauce, the diced tomatoes with green chilies and their juices, the water, and the cumin. Stir to combine.
- Bring the enchilada mixture to a boil, then lower the heat to a simmer and cover the pan with a tight-fitting lid.
- Cook the chicken-rice mixture, making sure to stir occasionally until the rice is tender and the liquid is fully absorbed, about 15 minutes.
- Sprinkle the cheese on top and cover the pan with a lid, letting it sit until the cheese melts, about 1-2 minutes.
- Serve and top with your desired toppings.
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