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One-Pot Mexican Chicken & Rice

25-MinutesCheesyChicken

Time: 25 minutes

Yield: 6 servings

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About

Golden on the plate and golden on the tongue; that's the best summation of One-Pot Mexican Chicken & Rice. The rice is tender-cooked in rich seasonings and spices, and the chicken is juicy with a gorgeous roasted crust. One-Pot Mexican Chicken & Rice is cheesy, comforting, warm, and hearty, and can be made ready in less than half an hour. So, you can enjoy your weeknight outside the kitchen with a sparkling, beautiful meal on the table. It's the best of all worlds!

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Ingredients

  • For the chicken & rice:
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 white onion, diced finely
  • 1 pound chicken breasts, boneless and skinless, cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • freshly ground pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (10-ounce) can red enchilada sauce
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 cup water
  • 1/2 teaspoon ground cumin
  • 1 cup cheddar cheese, shredded
  • Optional toppings:
  • sour cream, to taste
  • tomatoes, to taste, diced
  • avocado, to taste, sliced
  • cilantro, to taste, chopped

Directions

Step 1 -In a large skillet or pot, sauté the onions in 2 tablespoons of the olive oil over medium heat.

Step 2 -Season the chicken pieces with the salt and the pepper.

Step 3 -Once the onions soften, increase the heat to medium-high and add the chicken pieces to the pan.

Step 4 -Brown the chicken pieces, about 3 minutes, and then add the garlic.

Step 5 -Cook until the garlic is fragrant, about 1 minute.

Step 6 -Push the chicken pieces to one side of the pan and the remaining olive oil to the other side.

Step 7 -Add the rice to the olive oil and sauté it, about 2 minutes.

Step 8 -Add the enchilada sauce, the diced tomatoes with green chilies and their juices, the water, and the cumin. Stir to combine.

Step 9 -Bring the enchilada mixture to a boil, then lower the heat to a simmer and cover the pan with a tight-fitting lid.

Step 10 -Cook the chicken-rice mixture, making sure to stir occasionally until the rice is tender and the liquid is fully absorbed, about 15 minutes.

Step 11 -Sprinkle the cheese on top and cover the pan with a lid, letting it sit until the cheese melts, about 1-2 minutes.

Step 12 -Serve and top with your desired toppings.

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