Mexican Chicken and Rice – An Easy One Pan Meal

Mexican chicken and rice is a quick and easy meal that can be made in under 30 minutes using just one skillet on the stovetop. It’s a mixture of chicken, rice, and bold seasonings that creates a dish that is both satisfying and simple to prepare.

This recipe is perfect for busy weeknights, and since it is made with common pantry ingredients, it can be enjoyed any day of the week. With Cinco de Mayo just around the corner, it’s also a great option for a festive meal that takes little effort.

Whether you’re planning a family dinner or meal prepping for yourself, this recipe is a great way to bring the flavors of Mexican cuisine into your kitchen.

Key Ingredients

Because there are so few ingredients in this recipe, it is important to choose them carefully. However, there is definitely room for a few recipe substitutions to fit your needs.

Chicken

I typically use boneless, skinless chicken breasts since they cook quickly and absorb the flavors of the enchilada sauce and seasonings. However, boneless, skinless chicken thighs are another great choice because they stay juicy and tender during cooking.

If you have leftover rotisserie chicken, you can use that instead by adding it later in the cooking process, just before the rice is finished. You can also use ground chicken for a different texture, or even shredded chicken from a previously cooked batch if you’re looking to use leftovers.

Rice

The type of rice that you use is important to the success of the dish. Long grain white rice is recommended because it cooks evenly and absorbs the sauce without becoming mushy.

If you prefer brown rice, you can use it, but you will need to increase the cooking time and add more liquid to ensure the rice becomes tender. Start with one additional cup water, and you can always add more later if needed.

Avoid using instant rice, as it will not hold up well in this recipe.

Recipe Ingredient Options

This dish is also flexible in terms of the other ingredients and some possible additional ingredients. Black beans or corn can be added for extra texture and flavor.

For a spicier version, use hot enchilada sauce or add diced jalapeños. If you prefer a milder dish, use mild enchilada sauce and omit any additional heat.

Another option is to use cauliflower rice if you are looking for a lower-carb alternative. Just keep in mind that cauliflower rice cooks much faster and won’t absorb as much liquid as traditional rice so you will need to eliminate the water in this recipe.

Mexican Chicken and Rice Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

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 of 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
• 1 – 1 1/2 cups water
• 1/2 teaspoon ground cumin
• 1 cup shredded cheddar cheese or Mexican-blend cheese

Optional Toppings:

• Sour cream or Crema
• Diced tomatoes
• Diced onions
• Diced avocado
• Chopped cilantro
• Sliced jalapeños
• Squeeze of fresh lime juice

INSTRUCTIONS – Mexican Chicken and Rice

1. In a large skillet or pan set over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced onions and sauté until soft and translucent.

2. Season the chicken with salt and pepper. Increase the heat to medium-high and add the chicken to the pan.

3. Brown the chicken on both sides. It does not need to be fully cooked through at this stage. Add the minced garlic and cook for about 1 more minute or until fragrant.

4. Move the chicken to one side of the pan and add the remaining tablespoon of olive oil to the other side.

5. Add the uncooked rice to the olive oil and sauté it for 1-2 minutes, stirring occasionally. This helps to toast the rice slightly, enhancing its flavor and texture.

6. Pour the enchilada sauce into the pan. Then, add the diced tomatoes with green chilies, water, and cumin. Stir to combine.

7. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for about 15 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. If you find the rice is not fully cooked, you can add a bit more water and let it continue simmering for a few extra minutes.

8. Remove the lid and sprinkle the shredded cheese on top. Cover the pan again and let it sit for 1-2 minutes, or until the cheese has melted.

Serve with your choice of toppings, such as sour cream, diced tomatoes, avocado, or cilantro.

How To Store & Reheat Mexican Chicken and Rice

To store Mexican Chicken and Rice, let the dish cool down to room temperature first. Once cooled, transfer the leftovers into an airtight container. It’ll keep well in the refrigerator for up to 3 to 4 days.

If you want to freeze it for later, portion it out into freezer-safe containers or resealable freezer bags, squeezing out as much air as possible before sealing. This way, it can stay fresh in the freezer for up to 3 months. Just make sure to label it with the date so you remember when you stored it.

When you’re ready to reheat, there are a couple of easy options. For refrigerated leftovers, the microwave works just fine.

Place a serving in a microwave-safe dish, cover loosely, and heat in 30-second bursts, stirring in between until it’s hot all the way through. If it seems a little dry, add a splash of chicken broth or water to help bring back some moisture.

If you’re reheating from frozen, it’s best to thaw it overnight in the fridge first. You can also reheat it on the stovetop in a skillet over medium heat, stirring occasionally and adding a bit of liquid if needed to keep it from sticking.

Easy One Skillet Meal

Just like my Chicken Burrito Bowl Recipe, one of the best things about this recipe is that it all comes together in a single pan, which means fewer dishes to clean up (which is always a huge bonus in my house). This makes it ideal for weeknight dinners when time is limited.

The flavors meld together as the rice absorbs the enchilada sauce, creating a delicious satisfying meal. Since everything cooks together, you don’t have to worry about separate pots for the chicken and rice. Just add the ingredients in order and let the stovetop do the work.

Mexican Chicken and Rice is a perfect meal to enjoy on Taco Tuesday and of course on Cinco de Mayo. However it comes together so quickly that you can make it whenever you don’t have a lot of time to spend in the kitchen.

Whether you’re serving it for a crowd or making a quick dinner for yourself, this recipe is sure to become a favorite in your house, as it has in mine.

Enjoy! Mary

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