One-Pot Skillet Mexican Chicken & Rice
This one-pan skillet Mexican Chicken and Rice meal has amazing flavors from diced chicken, green chiles, tomatoes and enchilalda sauce. Top with your favorite toppings like tomatoes, avocado, green onions and sour cream for an easy, budget-friendly meal.
Servings 5 servings
Calories
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.