Mexican Chicken and Rice

One-Pan Mexican Chicken and Rice (Beginner-Friendly)

This recipe is perfect for those new to cooking! It’s a flavorful and easy one-pan wonder that requires minimal cleanup.

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 1/2 white onion, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 cup uncooked long-grain white rice
• 1 (10-ounce) can diced tomatoes with green chilies (undrained)
• 1 (10-ounce) can red enchilada sauce
• 1 cup chicken broth
• 1/2 teaspoon ground cumin
• 1 cup shredded cheddar cheese (or Mexican blend cheese)
• Optional toppings: chopped fresh cilantro, sour cream, diced avocado, salsa

Instructions:

1. Heat the oil: In a large oven-safe skillet (at least 12 inches wide) heat olive oil over medium heat.
2. Sauté the onion: Add the diced onion and cook for 3-4 minutes, or until softened and slightly translucent.
3. Season and brown the chicken: Season the chicken pieces with salt and pepper. Increase heat to medium-high and add the chicken to the pan. Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown on all sides.
4. Add the garlic: Once the chicken is browned, push it to one side of the pan and add the minced garlic to the empty space. Cook for 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. Toast the rice: Add the uncooked rice to the pan with the garlic and stir to coat with the oil. Cook for 2-3 minutes, stirring frequently, until the rice becomes slightly toasted and translucent.
6. Add the wet ingredients: Pour in the diced tomatoes with green chilies, enchilada sauce, chicken broth, and cumin. Stir to combine everything and bring to a simmer.
7. Nestle the chicken: Carefully arrange the browned chicken pieces back on top of the rice mixture, pushing some of the rice down slightly to ensure the chicken is mostly submerged in the liquid.
8. Bake and fluff: Cover the pan tightly with a lid and transfer it to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked through (165°F internal temperature).
9. Melt the cheese: Remove the pan from the oven and sprinkle the shredded cheese evenly over the top. Let the pan sit for 2-3 minutes, allowing the residual heat to melt the cheese.
10. Serve and enjoy! Fluff the rice with a fork before serving. Enjoy your One-Pan Mexican Chicken and Rice with your favorite toppings like chopped fresh cilantro, sour cream, diced avocado, or salsa.

Tips:

• You can use boneless, skinless chicken thighs instead of breasts. They will take a few minutes longer to cook through, so adjust the cooking time accordingly.
• If you don’t have diced tomatoes with green chilies, you can use a regular can of diced tomatoes and add a diced jalapeno pepper for some heat.
• For a spicier dish, add a pinch of cayenne pepper to the recipe along with the cumin.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.