One Pan Mexican Chicken and Rice is the kind of easy dinner that saves busy weeknights. It is hearty, comforting, full of bold flavor, and made in just one skillet, which means less cleanup and more time to enjoy dinner with your family.
Why You’ll Love This Recipe
This One Pan Mexican Chicken and Rice recipe is packed with savory chicken, tender rice, enchilada sauce, and melty cheese in every bite. It is simple to make, family-friendly, and perfect when you want a filling Mexican-inspired dinner without using lots of dishes. The balance of spices, tomatoes, and cheese makes it cozy, satisfying, and easy to customize with your favorite toppings.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 white onion, diced finely
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 cup uncooked long grain white rice
- 1 can red enchilada sauce (10 oz)
- 1 can diced tomatoes and green chilies, undrained (10 oz)
- 1 cup water
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- Optional toppings: sour cream, diced tomatoes, diced avocado, cilantro
Instructions
- Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat. Add the diced onion and cook until softened.
- Season the chicken pieces with salt and black pepper.
- Increase the heat to medium-high, then add the chicken to the skillet. Cook until lightly browned.
- Stir in the minced garlic and cook for 1 minute.
- Push the chicken mixture to one side of the pan and add the remaining tablespoon of olive oil to the empty side.
- Add the uncooked rice to the oil and sauté for 1 to 2 minutes.
- Pour in the enchilada sauce, diced tomatoes with green chilies, water, and cumin. Stir everything together well. This is where the One Pan Mexican Chicken and Rice starts to build its rich flavor.
- Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid.
- Cook for about 15 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Sprinkle the shredded cheese over the top. Cover again for 1 to 2 minutes until the cheese melts.
- Finish with sour cream, avocado, cilantro, or diced tomatoes if desired, then serve warm.
Tips & Tricks
Use long grain white rice for the best texture, since other rice varieties may need more liquid or cooking time. Cut the chicken into even pieces so it cooks quickly and evenly. For extra flavor, toast the rice briefly before adding the liquids. If you like a little more heat, choose a spicy enchilada sauce or hot diced tomatoes with chilies. You can also swap cheddar for a Mexican cheese blend for a creamier finish.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pan / Stovetop
- Cuisine: Mexican-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, nut-free
Notes
This recipe pairs well with a simple green salad, roasted vegetables, or warm tortillas. You can top it with sliced jalapeños for heat or add corn and black beans for extra texture and flavor. For a milder version, use plain diced tomatoes instead of tomatoes with green chilies.
Nutrition
Approximate per serving:
- Calories: 490
- Protein: 34g
- Carbohydrates: 29g
- Fat: 25g
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work very well and stay juicy. Just cut them into bite-sized pieces and cook as directed.
Can I make One Pan Mexican Chicken and Rice ahead of time?
Yes, it reheats well, making it a great meal prep option for lunch or dinner.
What kind of rice works best?
Long grain white rice is best for this recipe because it cooks evenly and absorbs the sauce well.
Can I make it less spicy?
Yes, use mild enchilada sauce and mild diced tomatoes with green chilies, or replace them with regular diced tomatoes.
Can I add vegetables?
Yes, corn, black beans, diced bell peppers, or zucchini are all good additions.
Why is my rice still firm?
The lid may not have been tight enough, or the pan may need a little more liquid. Add a splash of water, cover, and cook a few more minutes.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months in freezer-safe containers. Reheat in the microwave or on the stovetop with a splash of water to loosen the rice and keep it from drying out.
Similar Recipes
One Pan Mexican Chicken and Rice
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 white onion diced finely
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 cloves garlic minced
- 1 cup uncooked long grain white rice
- 1 can red enchilada sauce 10 oz
- 1 can diced tomatoes and green chilies undrained (10 oz)
- 1 cup water
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- Optional toppings: sour cream diced tomatoes, diced avocado, cilantro
Instructions
- Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat. Add the diced onion and cook until softened.
- Season the chicken pieces with salt and black pepper.
- Increase the heat to medium-high, then add the chicken to the skillet. Cook until lightly browned.
- Stir in the minced garlic and cook for 1 minute.
- Push the chicken mixture to one side of the pan and add the remaining tablespoon of olive oil to the empty side.
- Add the uncooked rice to the oil and sauté for 1 to 2 minutes.
- Pour in the enchilada sauce, diced tomatoes with green chilies, water, and cumin. Stir everything together well. This is where the One Pan Mexican Chicken and Rice starts to build its rich flavor.
- Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid.
- Cook for about 15 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
- Sprinkle the shredded cheese over the top. Cover again for 1 to 2 minutes until the cheese melts.
- Finish with sour cream, avocado, cilantro, or diced tomatoes if desired, then serve warm.
Notes
Conclusion
One Pan Mexican Chicken and Rice is a simple dinner that delivers big flavor with very little effort. It is warm, cheesy, filling, and easy enough for any night of the week. Once you make it, this comforting skillet meal may become one of your go-to family favorites.