One Pan Mexican Chicken and Rice: A Flavorful, Beginner-Friendly Meal

Ingredients

• 3 tablespoons extra virgin olive oil – Used for sautéing and preventing sticking. You can also use avocado oil or vegetable oil.
• 1/2 white onion, diced finely – Adds a mild sweetness and depth of flavor. Yellow onions work well too.
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces – Provides lean protein. You can also use boneless skinless chicken thighs for extra juiciness.
• 1 teaspoon kosher salt and freshly ground black pepper – Enhances the overall flavor.
• 2 cloves garlic, minced – Brings out a rich, aromatic depth. Fresh garlic is best, but garlic powder can work in a pinch.
• 1 cup uncooked long-grain white rice – Forms the base of the dish. If using brown rice, increase the cooking time.
• 1 (10 oz) can red enchilada sauce – Adds a smoky, slightly spicy flavor. If you prefer a milder dish, opt for a mild enchilada sauce.
• 1 (10 oz) can diced tomatoes and green chilies, undrained – Provides acidity and heat. If you want a less spicy option, use regular canned diced tomatoes.
• 1 cup water – Helps the rice cook evenly. You may need to adjust the amount slightly.
• 1/2 teaspoon ground cumin – Adds warmth and earthiness.
• 1 cup shredded cheddar cheese or Mexican-blend cheese – Melts beautifully over the rice. Monterey Jack or Colby Jack are great substitutes.
• Optional toppings: Sour cream, diced tomatoes, avocado, and cilantro – These add freshness and creaminess to the dish.

Instructions

1. 1

   Sauté the onions and prepare the chicken. Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat.

2. 2

   Add the diced onions and sauté until soft and fragrant, about 2-3 minutes.

3. 3

   Season the bite-sized chicken pieces with salt and black pepper and add them to the pan.

4. 4

   Brown the chicken and add garlic. Increase the heat to medium-high and cook the chicken, stirring occasionally, until it starts to brown on all sides. This should take about 5 minutes.

5. 5

   Add the minced garlic and stir for another minute, ensuring the garlic becomes fragrant but doesn’t burn.

6. 6

   Toast the rice. Push the chicken to one side of the pan and add the remaining 1 tablespoon of olive oil to the empty side.

7. 7

   Pour in the uncooked long-grain rice and sauté for about 2 minutes, stirring occasionally. This helps develop a slightly nutty flavor and prevents mushy rice.

8. 8

   Add liquids and seasonings. Pour in the enchilada sauce, diced tomatoes with green chilies, water, and ground cumin.

9. 9

   Stir everything together to combine the flavors evenly.

10. 10

    Simmer until rice is tender. Bring the mixture to a gentle boil, then lower the heat to medium-low and cover the skillet with a tight-fitting lid.

11. 11

    Let it cook for about 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

12. 12

    Check the rice and adjust as needed. If the rice isn’t fully cooked after 15 minutes, add ½ cup of water and continue cooking until the liquid is fully absorbed.

13. 13

    Melt the cheese. Sprinkle the shredded cheese evenly over the top of the dish.

14. 14

    Cover the pan for 1-2 minutes until the cheese is melted and gooey.

15. 15

    Add toppings and serve. Remove from heat and top with sour cream, diced avocado, fresh cilantro, or chopped tomatoes.

16. 16

    Serve warm and enjoy!