One-Pan Mexican Chicken And Rice: The Ultimate Comfort Food Recipe
Introduction to One-Pan Mexican Chicken And Rice
This One-Pan Mexican Chicken and Rice recipe is a delightful fusion of flavors that brings the essence of Mexican cuisine right to your kitchen. It’s a perfect dish for busy weeknights, as it combines protein, carbs, and veggies in one simple skillet. Not only is it easy to make, but it’s also incredibly satisfying, making it a go-to for families and gatherings alike. Let’s dive into this vibrant and hearty dish that’s sure to please everyone at the table!
A Personal Story Behind My One-Pan Mexican Chicken And Rice Journey
Growing up, I always cherished the times my family gathered around the dinner table to enjoy a homemade meal. One dish that stood out was a similar chicken and rice recipe my grandmother used to make. It was her comforting way of bringing everyone together after a long day. This One-Pan Mexican Chicken and Rice recipe brings back those cherished memories, with a delightful twist that celebrates the rich flavors of Mexico. Each bite takes me back to those warm, laughter-filled evenings.
What Makes This One-Pan Mexican Chicken And Rice Recipe Special?
This recipe stands out for its simplicity and robust flavors. The combination of tender chicken, seasoned rice, and zesty enchilada sauce creates a dish that is not only delicious but also bursting with color and texture. The use of a single skillet means less cleanup, making it ideal for busy cooks. Plus, it’s incredibly versatile; you can customize it with your favorite toppings, making it a unique experience every time you make it!
The Full One-Pan Mexican Chicken And Rice Recipe
Ingredients
- 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
- 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, diced tomatoes, avocado, cilantro
Instructions
- In a large skillet over medium heat, sauté the finely diced onions in 2 tablespoons of olive oil until soft, about 3-4 minutes. This step enhances the flavors of the dish.
- Season the chicken pieces with salt and pepper. Once the onions are soft, increase the heat to medium-high and add the chicken to the skillet. Brown the chicken for about 5-7 minutes, stirring occasionally.
- Add the minced garlic to the pan and cook for an additional minute, allowing the garlic to release its aroma.
- Push the chicken to one side of the pan and add the remaining tablespoon of olive oil to the other side. This method helps to keep the chicken moist while the rice cooks.
- Add the uncooked rice to the olive oil and sauté for a couple of minutes until slightly golden, which will add a nutty flavor to the dish.
- Stir in the enchilada sauce, undrained diced tomatoes, water, and ground cumin. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan with a tight-fitting lid.
- Cook the chicken and rice mixture covered for about 15 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Once the rice is cooked, sprinkle the shredded cheese on top, cover with a lid, and let it sit for 1-2 minutes or until the cheese has melted beautifully.
- Top with your desired toppings such as sour cream, diced tomatoes, avocado, or cilantro, and enjoy this culinary delight!
Serving Suggestions and Variations for One-Pan Mexican Chicken And Rice
This dish is perfect on its own, but you can elevate it further with some delicious serving suggestions. Consider serving it with a fresh side salad or some warm tortillas for a complete meal. You can also customize your One-Pan Mexican Chicken and Rice by adding black beans, corn, or even bell peppers for extra nutrition and flavor. For a spicier kick, add jalapeños or your favorite hot sauce. The beauty of this dish is its adaptability to your taste preferences!
Frequently Asked Questions About One-Pan Mexican Chicken And Rice
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but be sure to adjust the cooking time and liquid, as brown rice requires more time to cook.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and rice mixture ahead of time and store it in the refrigerator for a quick reheat when you’re ready to serve.
Is this recipe suitable for meal prep?
Yes, this One-Pan Mexican Chicken and Rice is great for meal prep. Divide it into containers for easy grab-and-go meals throughout the week.
Can I freeze leftovers?
Yes, you can freeze the leftovers. Store them in an airtight container, and they can last up to 3 months in the freezer. Just thaw and reheat before serving!
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: 380
- Servings: 4
One-Pan Mexican Chicken And Rice
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 3 tablespoons extra virgin olive oil
- 0.5 cup white onion, finely diced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon kosher salt
- Freshly ground pepper, to taste
- 2 cloves garlic, minced
- 1 cup uncooked long grain white rice
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 1 cup water
- 0.5 teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- Optional Toppings: sour cream, diced tomatoes, avocado, cilantro
Instructions
- In a large skillet over medium heat, sauté the finely diced onions in olive oil until soft, about 3-4 minutes.
- Season the chicken pieces with salt and pepper. Once the onions are soft, increase the heat to medium-high and add the chicken to the skillet. Brown the chicken for about 5-7 minutes, stirring occasionally.
- Add the minced garlic to the pan and cook for an additional minute, allowing the garlic to release its aroma.
- Push the chicken to one side of the pan and add the remaining olive oil to the other side. This method helps to keep the chicken moist while the rice cooks.
- Add the uncooked rice to the olive oil and sauté for a couple of minutes until slightly golden, which will add a nutty flavor to the dish.
- Stir in the enchilada sauce, undrained diced tomatoes, water, and ground cumin. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan with a tight-fitting lid.
- Cook the chicken and rice mixture covered for about 15 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Once the rice is cooked, sprinkle the shredded cheese on top, cover with a lid, and let it sit for 1-2 minutes or until the cheese has melted beautifully.
- Top with your desired toppings such as sour cream, diced tomatoes, avocado, or cilantro, and enjoy this culinary delight!