This one-pan skillet Mexican Chicken and Rice meal has amazing flavors from diced chicken, green chiles, tomatoes and enchilada sauce. Top with your favorite toppings like tomatoes, avocado, green onions, and sour cream for an easy, budget-friendly meal.
Mexican Chicken and Rice
If you have a can of enchilada sauce, some rice and a can of tomatoes on hand, you can make this delicious skillet Mexican chicken and rice dish on the cheap!
Or – you can take advantage of an unadvertised sale on Old El Paso Enchilada sauce at Safeway – just $1.25 a can plus the advertised sale on boneless, skinless chicken breasts or thighs ($1.87/lb.) to make this delicious skillet Mexican chicken and rice dish for dinner this week.
We are continuing with easy meals that kids can make at our house and this one-pot Mexican chicken and rice dish made the list for my youngest daughter who loves everything Mexican! I’m teaching the kids how to cook and starting with basics like one-pot skillet meals that incorporate a protein, a vegetable, and a carb so that they don’t have too many dishes to do in the cleanup.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 boneless, skinless chicken breasts, cut into small pieces
- 2 cloves of garlic, minced
- 2 cups long-grain white rice
- 1 10 oz can red enchilada sauce
- 1 10 oz can diced tomatoes with green chiles, undrained
- 1 1/2 cups water
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- pepper to taste
Optional toppings
- shredded cheese
- avocado
- green onions
- chopped tomatoes
- sour cream
- black olives
How to Make Skillet Mexican Chicken and Rice
In a large skillet (10 -12 oz), heat 2 tablespoons of olive oil. Saute onions and garlic for 2 minutes until soft. Add diced chicken to the pan and cumin, chili powder. oregano, salt and pepper. Stir to coat and brown the chicken until cooked through about 6-8 minutes.
Add rice, tomatoes, water and enchilada sauce to the pan. Stir to combine.
Bring to a boil, then cover the skillet and simmer for 15 minutes on low to medium heat until the rice is tender and cooked through.
The rice might stick to the skillet – but that’s ok. That’s the best part for me. If you don’t like it slightly toasted, then stir once or twice while it’s simmering.
Top with shredded cheese and replace the lid for the cheese to melt, or you can place under a broiler for 5 minutes to melt the cheese.
Garnish with your choice of toppings like sour cream, chopped tomatoes, grilled corn, avocado or green onions.
Easy peasy dinner in under 30 minutes in one pan! That’s what I call a win-win!
One-Pot Skillet Mexican Chicken & Rice
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 boneless skinless chicken breasts, cut into small pieces
- 2 cloves of garlic minced
- 2 cups long-grain white rice
- 1 10 oz can red enchilada sauce
- 1 10 oz can diced tomatoes with green chiles undrained
- 1 1/2 cups water
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- pepper to taste
- Optional toppings
- shredded cheese
- avocado
- green onions
- chopped tomatoes
- sour cream
- black olives
Instructions
- In a large skillet (10 -12 oz), heat 2 tablespoons of olive oil. Saute onions and garlic for 2 minutes until soft. Add diced chicken to the pan and cumin, chili powder. oregano, salt and pepper. Stir to coat and brown the chicken until cooked through about 6-8 minutes.
- Add rice, tomatoes, water and enchilada sauce to the pan. Stir to combine.
- Bring to a boil, then cover the skillet and simmer for 15 minutes on low to medium heat until the rice is tender and cooked through.
- Top with shredded cheese and replace the lid for the cheese to melt, or you can place under a broiler for 5 minutes to melt the cheese.
- Garnish with your choice of toppings like sour cream, chopped tomatoes, grilled corn, avocado or green onions.
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