Description
A flavorful and easy one-pan dish combining tender chicken, Mexican spices, rice, and cheese—all cooked together for a convenient and delicious meal.
Ingredients
- 3 Tbsp extra‑virgin olive oil
- ½ white onion, finely diced
- 1 lb boneless skinless chicken breasts, cut into bite‑sized pieces
- 1 tsp kosher salt, plus pepper to taste
- 2 cloves garlic, minced
- 1 cup uncooked long‑grain white rice
- 10 oz can red enchilada sauce
- 10 oz can diced tomatoes & green chiles, undrained
- 1 cup water
- ½ tsp ground cumin
- 1 cup shredded cheddar or Mexican‑blend cheese
- Optional toppings: sour cream, diced tomato, avocado, cilantro
Instructions
- Heat 2 Tbsp olive oil in a large (12″) skillet over medium heat; sauté onions until softened.
- Season chicken with salt and pepper; add to skillet, increase heat to medium‑high, and brown.
- Stir in garlic; cook 1 minute.
- Push chicken aside; add remaining oil and rice, sauté for 2 mins.
- Pour in enchilada sauce, diced tomatoes & chiles, water, and cumin; stir well and bring to a boil.
- Lower heat to simmer, cover skillet with a tight lid, and cook for about 15 mins, stirring occasionally, until rice is tender and liquid absorbed.
- Sprinkle cheese on top, cover for 1‑2 mins to melt.
- Serve with desired toppings.
Notes
- Stir halfway through cooking rice to prevent sticking.
- You can use cauliflower rice for a low‑carb version.
- Leftovers keep well refrigerated for up to 3 days; add extra water if rice seems dry when reheating.