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One Pot Mexican Chicken Rice

One Pot Mexican Chicken Rice

The ultimate comfort food, One Pot Mexican Chicken Rice combines tender chicken and fluffy rice in a flavorful, easy-to-make dish. Perfect for busy weeknights, it’s a one-pot wonder that brings a taste of Mexico to your table. Whip it up tonight for a satisfying meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp butter
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 1 1/3 cups chicken broth
  • 1 cup salsa
  • 1/4 tsp garlic powder
  • 1 cup uncooked long grain rice
  • 1 lb boneless skinless chicken breast halves
  • 1/2 cup shredded Mexican cheese
  • Chopped fresh cilantro (optional)

Equipment

  • Chef's Knife
  • Large Pot
  • Wooden Spoon
  • Saucepan
  • Skillet

Method
 

  1. In a skillet, heat butter over medium heat until melted. This creates a rich base for your dish. You'll want to see it bubbling slightly before adding the next ingredients.
  2. Add in the chopped onion and minced garlic. Cook and stir until the onions are tender and translucent, usually about five to seven minutes. This step is crucial for developing flavor.
  3. Pour in chicken broth, salsa, and garlic powder. Stir well to combine all the ingredients. Bring this mixture to a gentle boil. You should see small bubbles forming.
  4. Once boiling, stir in the uncooked long grain rice. Ensure all the rice is submerged in the liquid. This ensures even cooking.
  5. Place the boneless skinless chicken breast halves over the rice. Don't stir them in; just lay them on top. This helps keep the chicken juicy while cooking.
  6. Reduce the heat to low. Cover the skillet with a lid and let it simmer for 20 to 25 minutes. During this time, the rice will absorb the flavors and the chicken will cook through. You will know it’s done when the rice is tender and a thermometer inserted into the chicken reads 165 degrees.
  7. At the halfway point, turn the chicken to ensure even cooking. This is important for that perfectly cooked texture.
  8. Once done, remove the skillet from the heat. Sprinkle the shredded Mexican cheese over the top. Cover again and let it sit for a few minutes until the cheese is melted.
  9. Garnish with chopped fresh cilantro if desired. This adds a pop of color and a fresh flavor that brightens the dish.
  10. Serve hot and enjoy the comforting warmth of this delightful meal!

Notes

There’s always room for creativity in the kitchen. Here are some ways to adapt the One Pot Mexican Chicken Rice to suit your taste or dietary requirements.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat evenly in a skillet or microwave.
  • Freezing: You can freeze portions in individual containers for up to a month. Thaw in the fridge before reheating.
  • Pairing: This dish pairs wonderfully with a fresh salad or some warm tortillas to scoop up the rice.
  • Vegetarian Version: Substitute the chicken with chickpeas and add more vegetables for a hearty vegetarian option.
  • Spice Level: If you enjoy heat, add some diced jalapeños or a sprinkle of chili flakes before serving.
  • Cheese Alternatives: You can use different types of cheese, such as Monterey Jack or Pepper Jack, for a unique flavor profile.