One Pan Mexican Chicken And Rice

  • Prepare time: 10 minutes
  • Cooking time: 25 minutes
  • Ready in: 35 minutes

This is one of the delicious Mexican dishes which combining lots of seasons and cooking on untie in one pan. Besides the taste is so unsatisfied, this food containing complete nutritions which needed for the body. There are high-carbohydrates, protein, calories, and vitamins. It is also good to serve for dinner in one. Can you guess what this food name? This is the one pan Mexican Chicken And Rice. The fresh topping over and the spicy taste of rice and chicken are combined well. You aren’t the chicken lovers anymore before trying this recipe.

How to Make One Pan Mexican Chicken And Rice

Serving the best food for our family is essential. Besides should keep the hygiene aspect, the taste also influences the child growth. Here, the simple recipe chicken and rice provided for you.


  • A ½ kilogram of chicken breasts (boneless and skinless), sliced into small size.
  • 1 cup of uncooked white rice
  • 2 tbsp of olive oil
  • ½ clove of white onion, diced
  • Two cloves of garlic, chopped
  • One can of red enchilada sauce (use the Old El Paso product or other)
  • One can of diced green chiles and tomatoes
  • ½ tsp of cumin
  • 1 cup of cheddar cheese, shredded
  • Salt and pepper
  • Sour cream
  • Avocado, diced
  • Cilantro leaves, chopped


1Take the chickens and season with pepper and salt. Heat the large skillet over high heat, add the olive oil. Saute the onion for about 2 minutes until softened. Then, reduce the heat to medium level and add the chicken to the skillet. Fry them until browned on all sides of chicken. Add the garlic, stir occasionally. Remove and set aside.

2With the same skillet, add the olive oil over medium heat, then add the uncooked rice and saute at the moment while stirring well. Add the enchilada sauce, water, diced tomatoes and cumin. Stir occasionally to combine all ingredients. Reduce the heat to a low level and cover the rice with a lid and let them simmer.

3After simmering, return the chicken and combine with rice. Covered again up to 15 minutes before getting the softened rice. In this process, the liquid will absorb by the rice, so it’s important to control to prevent the burnt, stir once or twice a while. Then, pour the shredded cheese and let it melted for 2 minutes more. Remove from the heat and serve by adding the topping over on top, diced tomatoes, avocado and sour cream.

Your special Mexican Chicken and rice are ready to serve. Enjoy while still warm. For better servings paired with a fresh drink. This is the perfect couple ever after.