One Pan Mexican Chicken and Rice

There’s something incredibly comforting about a dish that brings together all your favorite flavors in one pot. The One Pan Mexican Chicken and Rice is the perfect example of that. I remember the first time I made it on a busy weeknight when I didn’t want to spend hours in the kitchen. I craved a hearty meal that would satisfy my family without the fuss of multiple dishes. This recipe quickly became a staple in our home. The vibrant colors and aromas of the spices transport you to a festive Mexican kitchen, even if you’re just sitting at your dining table. Every bite is a celebration of flavors, all lovingly cooked in just one pan, making cleanup a breeze. Whether it’s a cozy family dinner or a casual gathering with friends, this dish is always a hit and never fails to impress.

One Pan Mexican Chicken and Rice Shopping List

When it comes to making the perfect One Pan Mexican Chicken and Rice, the ingredients play a crucial role in creating that distinctive flavor profile. Each element works together harmoniously, from the savory chicken to the aromatic onion and the zesty enchilada sauce. Using fresh ingredients elevates the dish, making it not only delicious but also satisfying. Here’s what you’ll need to gather:

• 3 tablespoons extra virgin olive oil – A healthy fat that enhances the flavors of the other ingredients.
• ½ white onion, diced finely – Adds sweetness and depth to the dish.
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces – The star protein of this meal.
• 1 teaspoon kosher salt and freshly ground pepper to taste – Essential seasonings that bring out the best in every ingredient.
• 2 cloves garlic, minced – A classic aromatic that adds a robust flavor.
• 1 cup uncooked long grain white rice – The perfect base that absorbs all the delicious juices.
• 1 (10 oz) can red enchilada sauce – Infuses the dish with rich and spicy tomato flavors.
• 1 (10 oz) can diced tomatoes and green chilies, undrained – Adds a touch of heat and texture.
• 1 cup water – Necessary for cooking the rice and blending all the flavors.
• ½ teaspoon ground cumin – Provides a warm, earthy undertone.
• 1 cup shredded cheddar cheese or Mexican-blend cheese – The crowning glory that melts into a delicious topping.
• Optional toppings: sour cream, tomatoes, diced avocado, cilantro – These add freshness and creaminess to the dish.

Step by Step Instructions for One Pan Mexican Chicken and Rice

Ready to whip up the One Pan Mexican Chicken and Rice? It’s straightforward and incredibly rewarding. Follow these detailed steps, and you’ll have a delicious meal ready in no time!

1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until it becomes translucent and fragrant. This should take about five minutes. The aroma will fill your kitchen, setting the stage for this flavorful dish.
2. Next, season the chicken pieces with kosher salt and freshly ground pepper. Once the onions are soft, increase the heat to medium-high and add the seasoned chicken to the pan. Sauté until the chicken is browned on all sides, which should take about six to eight minutes.
3. Add the minced garlic to the pan, stirring it in. Cook for an additional minute, allowing the garlic to release its aromatic oils. Be careful not to burn it, as it can turn bitter quickly.
4. Now, push the browned chicken to one side of the pan. Pour the remaining 1 tablespoon of olive oil onto the other side. Add the uncooked rice to the oil, stirring it for a couple of minutes until it’s lightly toasted. This step enhances the nutty flavor of the rice.
5. Time to bring all the flavors together! Pour in the enchilada sauce, the diced tomatoes and green chilies (don’t drain them), and water. Stir everything together until well combined. As you do this, you’ll notice how the colors intensify.
6. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the skillet with a tight-fitting lid and let it cook for about 15 minutes. This is where the magic happens, as the rice absorbs all those delicious flavors.
7. After 15 minutes, check the rice. It should be tender and the liquid fully absorbed. If needed, give it a gentle stir to ensure nothing sticks to the bottom of the pan. This is a crucial step to achieve that hearty consistency.
8. Once the rice is cooked through, sprinkle the shredded cheese on top. Cover the skillet again and let it sit for one to two minutes, allowing the cheese to melt perfectly over the dish.
9. Finally, remove the skillet from heat. Uncover it to reveal the cheesy, colorful goodness. Top your One Pan Mexican Chicken and Rice with sour cream, diced avocado, fresh cilantro, or any other toppings of your choice. Serve hot and enjoy!

Pro Tips and Tweaks

To elevate your experience with the One Pan Mexican Chicken and Rice, consider these handy tips!

• Storage: To store leftovers, let the dish cool completely before transferring it to an airtight container. This helps maintain freshness.
• Freezing: You can freeze the One Pan Mexican Chicken and Rice for up to three months. Thaw overnight in the fridge before reheating.
• Pairing: Serve this dish with a side of guacamole or cornbread for a complete Mexican feast.
• Spice Level: Adjust the heat by using spicy enchilada sauce or adding some chopped jalapeños to the mix.
• Variations: Feel free to swap the chicken for shrimp or tofu for a different protein option.
• Fresh Herbs: Add fresh herbs like cilantro or green onions right before serving for a burst of freshness.

How to Enjoy One Pan Mexican Chicken and Rice

When it comes to serving the One Pan Mexican Chicken and Rice, the possibilities are endless! I absolutely love how this dish can fit into various occasions and settings. Here are some ideas:

• Casual Family Dinners: This dish is perfect for weeknight dinners when you want something hearty and filling without the fuss.
• Potlucks: Bring this to your next gathering, and watch it disappear quickly! Everyone loves a warm, cheesy dish they can dig into.
• Lunches: Packed leftovers make for a fantastic lunch option. Pair it with a simple green salad for balance.
• Game Day: Serve it as a main dish during game day parties; it’s a crowd-pleaser that pairs well with drinks.
• Seasonal Gatherings: This dish works great for any occasion, be it a summer barbecue or a cozy winter get-together.
• Storage Tips: For storage, keep the dish in an airtight container in the fridge for up to four days, or freeze it for longer preservation.

FAQ

Conclusion

The One Pan Mexican Chicken and Rice is truly a remarkable dish that combines convenience with mouthwatering flavors. It’s a meal that brings the family together, perfect for any occasion. I encourage you to try making it for your next dinner; I promise you’ll be glad you did! Enjoy the warmth and joy it brings to your table.

One Pan Mexican Chicken and Rice

The ultimate comfort food, the One Pan Mexican Chicken and Rice is a flavor explosion in every bite. This easy weeknight dinner features juicy chicken, zesty spices, and creamy cheese, all cooked together in one pot. Perfect for family meals or gatherings, you won’t be able to resist making this tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons extra virgin olive oil
• ½ cup 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 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
• ½ teaspoon ground cumin
• 1 cup shredded cheddar cheese or Mexican-blend cheese
• Optional Toppings: sour cream, tomatoes, diced avocado, cilantro

Equipment

• Large Skillet

Method

 

1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until it becomes translucent and fragrant. This should take about five minutes. The aroma will fill your kitchen, setting the stage for this flavorful dish.
2. Next, season the chicken pieces with kosher salt and freshly ground pepper. Once the onions are soft, increase the heat to medium-high and add the seasoned chicken to the pan. Sauté until the chicken is browned on all sides, which should take about six to eight minutes.
3. Add the minced garlic to the pan, stirring it in. Cook for an additional minute, allowing the garlic to release its aromatic oils. Be careful not to burn it, as it can turn bitter quickly.
4. Now, push the browned chicken to one side of the pan. Pour the remaining 1 tablespoon of olive oil onto the other side. Add the uncooked rice to the oil, stirring it for a couple of minutes until it's lightly toasted. This step enhances the nutty flavor of the rice.
5. Time to bring all the flavors together! Pour in the enchilada sauce, the diced tomatoes and green chilies (don't drain them), and water. Stir everything together until well combined. As you do this, you’ll notice how the colors intensify.
6. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the skillet with a tight-fitting lid and let it cook for about 15 minutes. This is where the magic happens, as the rice absorbs all those delicious flavors.
7. After 15 minutes, check the rice. It should be tender and the liquid fully absorbed. If needed, give it a gentle stir to ensure nothing sticks to the bottom of the pan. This is a crucial step to achieve that hearty consistency.
8. Once the rice is cooked through, sprinkle the shredded cheese on top. Cover the skillet again and let it sit for one to two minutes, allowing the cheese to melt perfectly over the dish.
9. Finally, remove the skillet from heat. Uncover it to reveal the cheesy, colorful goodness. Top your One Pan Mexican Chicken and Rice with sour cream, diced avocado, fresh cilantro, or any other toppings of your choice. Serve hot and enjoy!

Notes

• Tip 1: To store leftovers, let the dish cool completely before transferring it to an airtight container. This helps maintain freshness.
• Tip 2: You can freeze the One Pan Mexican Chicken and Rice for up to three months. Thaw overnight in the fridge before reheating.
• Tip 3: Serve this dish with a side of guacamole or cornbread for a complete Mexican feast.
• Tip 4: Adjust the heat by using spicy enchilada sauce or adding some chopped jalapeños to the mix.
• Tip 5: Feel free to swap the chicken for shrimp or tofu for a different protein option.
• Tip 6: Add fresh herbs like cilantro or green onions right before serving for a burst of freshness.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.