One Pot Mexican Chicken & Rice

Adapted from

Serves 4

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
  • 1/2 white onion, finely diced
  • 1 teaspoon kosher salt
  • Freshly ground pepper, to taste
  • 2 cloves of garlic, minced
  • 1 tablespoon butter
  • 1 cup long-grain white rice, rinsed
  • 1 (10oz) can red enchilada sauce
  • 1 (10oz) can diced tomatoes and green chilies, undrained
  • 1 cup water
  • 1 cup (4oz) shredded cheddar cheese
  • Cilantro or scallions, for topping
  • Sour cream, for serving

  1. Heat olive oil In a large skillet or pot over high heat. 
  2. Season the chicken with salt and pepper. Add chicken to the pan and cook until slightly browned. Remove.
  3. Lower the heat to medium and add the onion. Cook until soft, 5-7 minutes. 
  4. Add the garlic and cook until fragrant. 
  5. Add 1 tablespoon butter to the pan. Add rice and sauté for a minute. 
  6. Add the enchilada sauce, diced tomatoes, and water. Stir to combine.
  7. Bring to a boil, then reduce to a simmer. Cover the pan with a tight-fitting lid. Cook for 15 minutes. 
  8. Return the chicken to the pan. Stir well. Check for seasonings. 
  9. Sprinkle the cheese on top and place under broiler to melt or just place cover on pan until cheese is melted.
  10. Sprinkle cilantro or chopped scallions over the top. Serve with a dollop of sour cream.

Rating: 5 out of 5.

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