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simple one pot mexican chicken and rice recipe
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One Pot Mexican Chicken and Rice

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