This One Pan Mexican Chicken and Rice is a delicious, easy-to-make meal for busy weeknights. It’s ready in under 30 minutes. Tender chicken, enchilada sauce, green chiles, and Rice pack bold flavors. Top it off with fresh ingredients like avocado, sour cream, and diced tomatoes for a complete and satisfying dinner that the whole family will love.
One Pan Mexican Chicken and Rice
My husband surprised me with a two-pound box of chocolates for Valentine’s Day; by the end of the day, I had already devoured half of it. Now, I’m craving all things savory to balance out all that sweetness.
In our house, Taco Tuesday is a sacred tradition. It’s so ingrained that when the kids get off the bus on Tuesdays, they immediately ask, “It’s Taco Tuesday, right, Mom?”
While I love sticking to tradition, I also like to mix things up because I’m a bit of a non-conformist. So, when I introduced this chicken recipe to the family on Taco Tuesday, I fully anticipated a revolt.
But guess what? They absolutely loved it—they cleaned the pan and loved it. We’ve since made it repeatedly because one-pan meals are pure gold in a household with five energetic kids. Mexican-inspired chicken dishes? Total win-win.
Table of Contents
The chicken and Rice are cooked in a single pan, using enchilada sauce and diced tomatoes as the liquid base for extra flavor.
I’d rate the spiciness at about a 6. My little ones took a bite, then reached for a drink, repeated with each bite!
Feel free to add your favorite toppings, but sour cream, avocado, tomatoes (or pico de gallo), and cilantro make perfect complements! Personally, I always like to include something green in the meal—it helps me feel better about serving it for dinner.
HOW TO MAKE ONE PAN MEXICAN CHICKEN AND Rice
Step 1: Heat two tablespoons of olive oil over medium heat in a large skillet (around 12 inches) and sauté the onions. Season the chicken with salt and pepper.
Step 2: After softening the onions, raise the heat to medium-high and add the chicken to the skillet.
Step 3: Brown the chicken and stir in the garlic, cooking for about one more minute.
Step 4: Move the chicken to one side of the pan, then add another tablespoon of olive oil to the empty side.
Step 5: Add the uncooked Rice to the olive oil and sauté for a few minutes.
Step 6: Pour the enchilada sauce, diced tomatoes, water, and cumin. Mix all the ingredients together and bring the mixture to a boil. Reduce the heat, place a lid on top, and let it simmer.
Step 7: Cook for about 15 minutes, or until the Rice is tender and the liquid is absorbed, stirring occasionally.
Step 8: Sprinkle cheese over the top, cover the pan again, and let it sit for 1-2 minutes until it melts.
Step 9: Add your favorite toppings and enjoy!
Ingredients: (One Pan Mexican Chicken and Rice)
- 3 tablespoons extra virgin olive oil
- ½ white onion, finely diced
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon kosher salt and freshly ground black 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 of diced tomatoes and green chilies with liquid
- 1 cup water
- ½ teaspoon ground cumin
- 1 cup shredded cheddar or Mexican-blend cheese
- Optional toppings: sour cream, diced tomatoes, avocado, cilantro
Directions
Step 1: Heat two tablespoons of olive oil over medium heat in a large skillet (about 12 inches) and sauté the onions. Season the chicken with salt and pepper.
Step 2: Once the onions have softened, increase the heat to medium-high and add the chicken to the skillet.
Step 3: Sauté the chicken pieces until browned, then stir in the minced garlic. Cook for another minute.
Step 4: Shift the chicken to one side of the skillet and pour an extra tablespoon of olive oil into the empty space.
Step 5: Incorporate the uncooked Rice into the oil and sauté for a few minutes.
Step 6: Add the enchilada sauce, diced tomatoes, water, and cumin. Mix all the ingredients, bring to a boil, then lower the heat and cover with a lid.
Step 7: Cover and cook the chicken and Rice for about 15 minutes, or until the Rice is tender and the liquid has been absorbed, stirring occasionally.
Step 8: Sprinkle cheese on top, cover, and let it sit for 1-2 minutes until it has melted.
Step 9: Customize your dish with your favorite toppings and savor every delicious bite! Enjoy!
Notes
Update: Some of you have tried this recipe and experienced issues with the Rice not cooking fully. To avoid this issue, add an additional 1/2 to 1 cup of water to the mixture as needed to ensure the Rice cooks thoroughly.
One Pan Mexican Chicken and Rice Conclusion
One Pan Mexican Chicken and Rice is an easy and delicious meal perfect for those nights when you want something quick and flavorful without the hassle of multiple pots and pans. This meal features succulent chicken, flavorful Rice, and lively components such as enchilada sauce and diced tomatoes with green chilies, all coming together for a delightful dish in under 30 minutes. The one-pan approach reduces cleanup time, making it perfect for busy families. Plus, it’s highly customizable—you can top it with sour cream, avocado, cilantro, or any of your favorite toppings, making each serving unique and delicious. This recipe is destined to become a regular in your meal planning, offering vibrant Mexican flavors with very little effort.
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