Craving a taste of Mexico but short on time? Look no further! This One-Pan Mexican Chicken and Rice recipe is your answer to a flavorful, satisfying, and incredibly easy weeknight dinner. Ready in under 30 minutes, this dish combines tender chicken, fluffy rice, and zesty Mexican flavors all in a single pan. Get ready to ditch the dishes and dive into a family favorite that’s sure to become a regular in your meal rotation.
If you’re a fan of authentic Mexican flavors and the convenience of one-pan cooking, this recipe is designed for you. And if you’re looking to explore more mouthwatering Mexican Chicken Dishes, you’ll also love our Mini Chicken Chimichangas, Grilled Mexican Lime Chicken, or our comforting One-Pan Chicken Tortilla Bake..
One-Pan Mexican Chicken and Rice Recipe – Quick and Easy Dinner Idea
Why You’ll Love This One-Pan Mexican Chicken and Rice
This recipe isn’t just easy; it’s packed with reasons to make it again and again:
- Effortless One-Pan Cooking: Say goodbye to mountains of dishes! Everything cooks together in one skillet, making cleanup a breeze. Perfect for busy weeknights.
- Quick and Weeknight-Friendly: From prep to plate in under 30 minutes. Ideal for when you need a delicious meal without spending hours in the kitchen.
- Authentic Mexican Flavors: Enchilada sauce, green chilies, and cumin create a genuine Mexican taste that will transport your taste buds south of the border.
- Family-Approved: Even picky eaters will love the mild spice and comforting flavors. It’s a guaranteed crowd-pleaser for both kids and adults.
- Versatile and Customizable: Easily adjust the spice level and toppings to suit your family’s preferences. Add your favorite veggies or swap proteins to make it your own.
- Perfect for Leftovers: This dish tastes even better the next day! Great for meal prepping lunches or enjoying a second delicious dinner.
Sautéing Onions for One-Pan Mexican Chicken and Rice – Step-by-Step Cooking
Key Ingredients for Mexican Chicken and Rice
Here’s what you’ll need to create this flavorful Mexican chicken dish:
- Chicken Breasts: Boneless, skinless chicken breasts, cut into bite-sized pieces, cook quickly and evenly in one pan.
- White Rice: Long grain white rice is recommended for its fluffy texture and ability to absorb the flavorful sauce.
- Enchilada Sauce: Red enchilada sauce forms the base of the flavorful sauce, adding authentic Mexican zest. Choose your preferred spice level, from mild to hot.
- Diced Tomatoes and Green Chilies: These add a touch of acidity, sweetness, and mild heat. Undrained for maximum flavor and moisture.
- Onion and Garlic: Aromatic base for the dish, building layers of flavor from the start.
- Olive Oil: Used for sautéing and browning, adding richness and preventing sticking.
- Cumin: Essential Mexican spice, providing warmth and earthy notes.
- Cheese: Shredded cheddar or Mexican blend cheese melts beautifully over the hot chicken and rice, adding a creamy finish.
- Toppings (Optional but Recommended): Sour cream, avocado, diced tomatoes, cilantro, or pico de gallo to customize and add freshness.
Adding Enchilada Sauce and Tomatoes to Mexican Chicken and Rice – Simple One-Pan Meal
How to Make One-Pan Mexican Chicken and Rice: Step-by-Step
Follow these simple steps to create this delicious Mexican chicken dish in just one pan:
- Sauté Aromatics: In a large skillet (about 12-inch), sauté diced onions in olive oil over medium heat until softened, about 3-5 minutes.
- Brown the Chicken: Season chicken pieces with salt and pepper. Increase heat to medium-high and add chicken to the skillet. Brown the chicken on all sides.
- Add Garlic: Once chicken is browned, add minced garlic and cook for another minute until fragrant.
- Sauté Rice: Push chicken to one side of the pan. Add another tablespoon of olive oil to the empty side. Add uncooked rice and sauté for 2-3 minutes, stirring constantly. This toasting step enhances the rice’s flavor.
- Combine Ingredients: Pour in enchilada sauce, diced tomatoes and green chilies (undrained), water, and cumin. Stir well to combine all ingredients and ensure rice is evenly distributed.
- Simmer and Cook: Bring the mixture to a boil, then reduce heat to a simmer. Cover the skillet with a tight-fitting lid and cook for 15-20 minutes, or until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- Melt Cheese: Sprinkle shredded cheese over the chicken and rice. Cover the skillet again and let it sit for 1-2 minutes, or until cheese is melted and gooey.
- Serve and Garnish: Fluff the rice with a fork. Serve hot, topped with your favorite toppings such as sour cream, avocado, diced tomatoes, and fresh cilantro.
Delicious and Flavorful One-Pan Mexican Chicken and Rice – Perfect Weeknight Dinner
Tips for Perfect One-Pan Mexican Chicken and Rice
- Don’t Overcook the Chicken: Brown the chicken but don’t cook it through completely as it will finish cooking with the rice.
- Toast the Rice: Sautéing the rice before adding liquids adds a nutty flavor and helps prevent it from becoming mushy.
- Adjust Liquid if Needed: If the rice is not fully cooked after 20 minutes and the liquid is absorbed, add ½ to 1 cup of extra water and continue cooking until rice is tender.
- Spice Level: For a milder dish, use mild enchilada sauce and consider using diced tomatoes without green chilies. For extra heat, use hot enchilada sauce or add a pinch of cayenne pepper.
- Customize Your Toppings: Get creative with toppings! Try black beans, corn, salsa, jalapeños, or a squeeze of lime juice for extra zing.
Garnished One-Pan Mexican Chicken and Rice – Toppings like Avocado, Sour Cream, and Cilantro
Serving Suggestions
This One-Pan Mexican Chicken and Rice is a complete meal on its own, but you can enhance your dinner with these serving suggestions:
- Toppings Galore: Set up a topping bar and let everyone customize their bowls. Offer sour cream, guacamole, pico de gallo, shredded lettuce, black olives, and more.
- Side Salad: A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken and rice.
- Corn Tortillas or Tortilla Chips: Serve with warm corn tortillas for making tacos or alongside tortilla chips for scooping up the delicious mixture.
- Mexican Street Corn Salad (Esquites): For a truly Mexican feast, pair this dish with a side of esquites for a burst of fresh corn flavor.
Easy Mexican Chicken and Rice Recipe – Family-Friendly One-Pan Dinner
Enjoy Your Easy Mexican Chicken Dinner!
This One-Pan Mexican Chicken and Rice is more than just a recipe; it’s your ticket to a stress-free, flavorful, and family-friendly Mexican dinner any night of the week. With minimal cleanup and maximum taste, it’s time to add this recipe to your collection of go-to Mexican chicken dishes! Enjoy!
One Pan Mexican Chicken and Rice Recipe
4.56 from 580 votes
This One Pan Mexican Chicken and Rice has enchilada sauce, green chiles, rice, and all the best toppings like avocado, sour cream, and tomato!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 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
- ½ teaspoon freshly ground black pepper
- 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, diced avocado, cilantro
Equipment
- Large Skillet
Instructions
- In a large skillet (about 12-inch) or pan, sauté onions in two tablespoons of olive oil over medium heat until softened. 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 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 15-20 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
- Rice Not Cooking?: If your rice is not fully cooked, add ½ to 1 cup of extra water as needed and continue cooking until tender.
- Serving Suggestions: Serve with your favorite toppings such as sour cream, avocado, and cilantro.
Serving: 4-6
Cuisine: Mexican
Author: Christy Denney
