Name: One Pot 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 and freshly ground pepper to taste; 2 cloves of garlic (minced); 1 cup uncooked long-grain white rice; 1 can red enchilada sauce (10-ounce); 1 can diced tomatoes and green chilies (undrained, 10-ounce); 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))

This move to Park City has been everything we wanted it to be. The only downside is the Mexican food is nothing like it is in Texas 😬 I found this recipe that reminds me a little bit of Tex Mex and it is SO good and what’s better than an easy-to-make recipe? A recipe that doesn’t require a ton of different dishes and pots! This recipe only needs one 🙌

xo, Jaime

simple one pot mexican chicken and rice recipe Photo & recipe credits to: Cooking Professionally

One Pot Mexican Chicken and Rice

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Servings 4 servings

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 and freshly ground pepper to taste
2 cloves of garlic minced
1 cup uncooked long-grain white rice
1 can red enchilada sauce 10-ounce
1 can diced tomatoes and green chilies undrained, 10-ounce
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)

Instructions

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!

Notes

Photo & recipe credits to: Cooking Professionally