One-Pot Mexican Chicken and Rice

I just made this really good, really easy back to school family dinner..We made enchiladas so many times during the pandemic that I thought this would be a great alternative. We all loved it just as much. I did add some black beans as well and it came out perfect and all in under 30 minutes. This is definitely worth a try. Bon Appetit!

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• 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 and freshly ground pepper to taste

• 2 cloves of garlic, minced• 1 cup uncooked long-grain white rice

• 1 (10-ounce) can red enchilada sauce

• 1 (10-ounce) can diced tomatoes and green chilies, undrained

• 1 cup water

• 1/2 teaspoon ground cumin

• 1 cup shredded cheddar cheese or Mexican-blend cheese

• toppings: sour cream, tomatoes, diced avocado, cilantro (optional)


Step 1

In a large skillet or pot, sauté the onions in two tablespoons of olive oil over medium heat. Season the chicken with salt and pepper.

Once the onions soften, increase the heat to medium-high and add the chicken to the pan.

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

Push the chicken to one side of the pan and add an additional tablespoon of olive oil to the other side

Add the uncooked rice to the olive oil and saute it for a couple of minutes.

Add the enchilada sauce, diced tomatoes, water, and cumin. Stir to combine. Bring mixture to a boil, then lower the heat to a simmer and cover the pan with a tight-fitting lid.

Cover the pan. Cook the chicken and rice mixture, making sure to stir every once in a while, for about 15 minutes or until the rice is tender and the liquid is absorbed.

Sprinkle cheese on top and cover the pan with a lid, letting it sit for 1-2 minutes or until the cheese has melted.

Serve, sprinkle with desired toppings, and enjoy!

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