One-Pot Mexican Chicken & Rice

25-MinutesCheesyChickenDinnerHeartyLunchQuickRiceSavoryStove-Top
Time :25 minutes
Yield :6 servings
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Creamy avocado and shredded cheese on rice with tomato, served on white enamel plates.

The Scoop

This 30-minute skillet delivers maximum comfort with minimum sink drama!
Toasting the long-grain rice in oil before drowning it in red enchilada sauce and diced green chilies ensures every single grain absorbs deep, smoky flavor while the chicken steams to perfection.
It’s cheesy, fast, and gives you a golden, gooey pan-to-table win with practically zero dishes to scrub after dinner.
Hack it:
Let the dry rice toast in the oil until it turns lightly translucent and nutty before adding the liquids; it locks in structure, so the grains stay fluffy rather than mushy.
Swap basic shredded cheddar for a blend of shredded Oaxaca or Monterey Jack and sharp Cotija cheese for an ultra-stretchy, authentic cheese pull.
Trade standard canned enchilada sauce for a roasted salsa verde base and add extra diced Hatch green chilies for a bright, tangy citrus-and-spice kick.
Swap the chicken breasts for boneless, skinless chicken thighs; they hold up exceptionally well to simmering with rice without drying out.
Leftovers:
Next-Day Burrito Stuffer: Roll any leftover chicken and rice inside a large flour tortilla with black beans and sour cream, then sear on a hot skillet until crispy and golden.
Cheesy Stuffed Poblano Peppers: Pack the leftovers tightly into halved, roasted poblano peppers, top with extra cheese, and bake at 375°F (190°C) until bubbling.
Crispy Rice-and-Chicken Cakes: Mix leftover rice and chicken with an egg and a handful of breadcrumbs, shape into small patties, and pan-fry in oil until shattered-crisp on both sides.

Ingredients

For the chicken & rice:

  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 white onion, diced finely
  • 1 pound chicken breasts, boneless and skinless, cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • freshly ground pepper, to taste
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 (10-ounce) can red enchilada sauce
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 cup water
  • 1/2 teaspoon ground cumin
  • 1 cup cheddar cheese, shredded

Optional toppings:

  • sour cream, to taste
  • tomatoes, to taste, diced
  • avocado, to taste, sliced
  • cilantro, to taste, chopped

Directions

  • In a large skillet or pot, sauté the onions in 2 tablespoons of the olive oil over medium heat.
  • Season the chicken pieces with the salt and the pepper.
  • Once the onions soften, increase the heat to medium-high and add the chicken pieces to the pan.
  • Brown the chicken pieces, about 3 minutes, and then add the garlic.
  • Cook until the garlic is fragrant, about 1 minute.
  • Push the chicken pieces to one side of the pan and the remaining olive oil to the other side.
  • Add the rice to the olive oil and sauté it, about 2 minutes.
  • Add the enchilada sauce, the diced tomatoes with green chilies and their juices, the water, and the cumin. Stir to combine.
  • Bring the enchilada mixture to a boil, then lower the heat to a simmer and cover the pan with a tight-fitting lid.
  • Cook the chicken-rice mixture, making sure to stir occasionally until the rice is tender and the liquid is fully absorbed, about 15 minutes.
  • Sprinkle the cheese on top and cover the pan with a lid, letting it sit until the cheese melts, about 1-2 minutes.
  • Serve and top with your desired toppings.
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