One Pot Mexican Chicken and Rice

Posted: July 14

Time: 25 minutes

Yield: 4 to 6 servings

recipe image

Try this Mexican Chicken & Rice recipe for a quick and easy dish packed with flavor, and best of all, made in only one pot! This dish is sure to become a Taco Tuesday staple in your home.


• 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Step 7

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.

Step 8

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

Step 9

Serve, sprinkle with desired toppings, and enjoy!