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One Pan Mexican Chicken and Rice

One Pan Mexican Chicken and Rice is an easy skillet dinner with chicken, rice, enchilada sauce, tomatoes, and cheese.
It is perfect for busy weeknights and ready in about 35 minutes.
Top it with avocado, sour cream, or cilantro for a flavorful family meal.
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Prep Time 10 minutes
Course Main Course
Cuisine Mexican-inspired

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

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.