Looking for quick, flavorful, and family-friendly Mexican Dinner Recipes? This one-pan Mexican chicken and rice is a game-changer! Ready in under 30 minutes, this dish combines the comforting flavors of Mexico in a single skillet, making weeknight dinners a breeze. Forget complicated recipes and endless dishes – this recipe is your new go-to for a satisfying and easy Mexican meal.
One Pan Mexican Chicken and Rice – An easy and quick mexican dinner recipe ready in under 30 minutes, perfect for busy weeknights. #mexican #dinner #chicken #rice #onepan #easyrecipe
If you love Mexican flavors but are short on time, you’re in for a treat. This recipe is inspired by classic Mexican cuisine, but simplified for your busy lifestyle. It’s perfect alongside other easy Mexican chicken recipes like Mini Chicken Chimichangas, Grilled Mexican Lime Chicken, or a One-Pan Chicken Tortilla Bake for a complete Mexican feast.
Why You’ll Love This One-Pan Mexican Chicken and Rice
Life is busy, and sometimes the last thing you want to do is spend hours in the kitchen. That’s where one-pan meals come to the rescue! This Mexican chicken and rice recipe is not only incredibly easy but also packed with flavor. Imagine tender chicken and fluffy rice infused with enchilada sauce, green chilies, and aromatic spices. Plus, the minimal cleanup is a huge bonus!
In our house, Taco Tuesday is a sacred tradition. But even tradition needs a little shake-up sometimes, right? When I first introduced this chicken and rice dish on Taco Tuesday, expecting a kid-induced revolt, I was met with rave reviews. The pan was clean, and requests for repeats were immediate. This one-pan wonder quickly became a family favorite, proving that easy Mexican dinner recipes can be exciting and delicious. Mexican chicken recipes are always a win, especially when they’re this simple!
One Pan Mexican Chicken and Rice – Sautéing onions as the first step in making this flavorful and easy one pan mexican chicken and rice dinner. #onepanmeal #mexicancooking #dinnerrecipe #easydinner
This recipe is all about convenience without compromising on taste. Everything cooks together in one pan – the chicken, the rice, and all the flavorful liquids. We use enchilada sauce and diced tomatoes to create a rich and slightly spicy base that perfectly complements the chicken and rice.
One Pan Mexican Chicken and Rice – Adding enchilada sauce and diced tomatoes to the skillet to infuse the chicken and rice with rich mexican flavors. #mexicanfood #onepotmeal #familydinner #dinnerideas
If you’re concerned about spice levels for kids, this recipe has a mild kick, about a 6 out of 10 on the spice scale. My kids enjoy it, often with a drink on hand for those slightly spicier bites! It’s flavorful enough for adults but not too overpowering for younger palates, making it truly one of the best family-friendly Mexican dinner recipes out there.
One Pan Mexican Chicken and Rice – A skillet full of delicious and colorful one pan mexican chicken and rice, ready to be served as a quick and easy dinner. #mexicandish #chickenandrice #easymeals #weeknightdinner
Don’t forget the toppings! Toppings are essential for any great Mexican dinner recipe. Sour cream, avocado, diced tomatoes, or pico de gallo, and fresh cilantro all elevate this dish to the next level. I always make sure to add something green – it just feels right for a balanced and satisfying dinner. These fresh toppings not only add flavor but also a wonderful texture contrast to the warm and savory chicken and rice.
One Pan Mexican Chicken and Rice – Garnishing the one pan mexican chicken and rice with fresh toppings like avocado, sour cream, tomato and cilantro for a complete and flavorful meal. #mexicanfoodlover #familyfriendlyfood #dinnerinspiration #cookingathome
This recipe comfortably serves a family of four adults or six children, making it perfect for weeknight family dinners or casual gatherings. Leftovers (if you have any!) also keep well, making it great for meal prepping or a quick lunch the next day.
One Pan Mexican Chicken and Rice – A close up shot of the finished one pan mexican chicken and rice, showcasing the textures and vibrant colors of this easy dinner recipe. #onepanrecipes #mexicanstyle #dinnerrecipeideas #quickandeasyrecipes
How to Make One-Pan Mexican Chicken and Rice: Step-by-Step
This recipe is incredibly straightforward. Here’s a simple guide to making this delicious one-pan Mexican dinner:
- Sauté Onions and Chicken: In a large 12-inch skillet, sauté diced onions in olive oil over medium heat until softened. Season your chicken pieces with salt and pepper.
- Brown Chicken: Increase the heat to medium-high, add the seasoned chicken to the skillet, and brown it on all sides. Add minced garlic and cook for another minute until fragrant.
- Sauté Rice: Push the chicken to one side of the pan and add another tablespoon of olive oil to the other side. Add uncooked long grain white rice and sauté for a couple of minutes until lightly toasted.
- Add Liquids and Spices: Pour in enchilada sauce, diced tomatoes and green chilies (undrained), water, and ground cumin. Stir everything together to combine well.
- Simmer and Cook: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan with a tight-fitting lid and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Melt Cheese: Sprinkle shredded cheddar cheese or Mexican blend cheese over the top of the chicken and rice. Cover again and let it sit for 1-2 minutes until the cheese is melted and gooey.
- Serve and Enjoy: Top with your favorite toppings like sour cream, avocado, tomatoes, and cilantro. Serve hot and enjoy your easy and flavorful Mexican dinner!
Other Easy One-Pan Dinner Recipes to Try
If you love the convenience of one-pan meals, here are a few more recipes you might enjoy:
One Pan Mexican Chicken and Rice – A thumbnail image showcasing the one pan mexican chicken and rice, inviting readers to explore more easy one-pan recipes. #onepandinner #easyrecipeideas #mexicancuisine #dinnerinspiration
One Pan Mexican Chicken and Rice Recipe
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4.6 from 580 votes
This One Pan Mexican Chicken and Rice is a family favorite for a reason! With enchilada sauce, green chiles, and your favorite toppings, it’s a flavorful and easy weeknight meal.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ white onion, diced finely
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon kosher salt and 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 (like Rotel)
- 1 cup water
- ½ teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- Optional Toppings: sour cream, diced tomatoes, diced avocado, cilantro
Equipment
- Large skillet (about 12-inch)
Instructions
- In a large skillet (about 12-inch) or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
- Once onions soften, increase the heat to medium-high and add chicken to the pan.
- Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
- Push chicken to one side of the pan and add additional tablespoon of olive oil to the other side.
- Add the uncooked rice in the olive oil and sauté it for a couple of minutes.
- Add the enchilada sauce, diced tomatoes, water and cumin. Stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a tight fitting lid.
- Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed making sure to stir every once in a while.
- Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
- Top with desired toppings and eat!
Recipe Notes
Update: If your rice is not fully cooked, add an extra ½ to 1 cup of water as needed to ensure it cooks through.
Serving: 4-6
Cuisine: Mexican
Author: Christy Denney
Recipe adapted from Christy Denney of The Girl Who Ate Everything
