Main Dishes · No. 125
One Pan Mexican Chicken and Rice
Chicken and rice cooked together in one skillet with enchilada sauce, tomatoes and green chiles, and melted cheese on top.
Serves 4Total time 25 minMexicanDinner
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ white onion, diced finely
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 2 cloves of garlic, minced
- 1 cup uncooked long grain white rice
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup water
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
Optional toppings
- Sour cream
- Tomatoes
- Diced avocado
- Cilantro
Equipment: large skillet.
Method
- In a large skillet (about 12-inch) or pan, saute onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
- Once onions soften, increase the heat to medium high and add chicken to the pan.
- Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
- Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
- Add the uncooked rice in 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.
- Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed, making sure to stir every once in a while.
- Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
- Top with desired toppings and eat!
Original cookbook photos
Notes
- Printed from The Girl Who Ate Everything (the-girl-who-ate-everything.com), by Christy Denney.
- Prep 10 min, cook 15 min, total 25 min. Cuisine: Mexican.
- The page says 4-6 servings. Servings is set to 4, the low end.
- Page description: "This One Pan Mexican Chicken and Rice has enchilada sauce, green chiles, rice, and all the toppings (hello avocado, sour cream, and tomato)!"
- From the printed notes: Some readers had rice that did not cook through. Add 1/2 to 1 cup more water as needed so the rice cooks.
- Nutrition as printed (per 1/4 of recipe): 498 kcal, 39 g carbs, 34 g protein, 22 g fat, 7 g saturated fat, 99 mg cholesterol, 310 mg sodium, 1 g fiber, 1 g sugar.
- Photo 2 is page 2 of the printout.