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One Pot Mexican Chicken and Rice


This simple one pot Mexican chicken and rice is fast, delicious and makes a great freezer meal too! Can be enjoyed with chips, in tacos, burritos, enchiladas and burrito bowls.

skillet full of mexican chicken and rice

Easy One Pot Meal

This one pot Tex Mex dish is a family favorite and a great one pot meal to make when you need something fast. It’s made in just one skillet, comes together in about 40 minutes and makes great leftovers as well. Everyone in my whole family loved it!

This recipe is a spin off from one of the Trendy popular Mexican food recipes on my site, these one pot burrito bowls. It’s loaded with chicken, rice, beans, tomatoes, cheese and many more delicious flavors! It can be used for tacos, burritos, enchiladas, burrito bowls or on top of nachos. There are so many delicious ways to enjoy this meal.

skillet full of mexican chicken and rice

How to Make Mexican Chicken and Rice

  1. Start by cooking the diced chicken breast in an oiled skillet until no longer pink. Then add in the chopped peppers and onions and cook until translucent, about 3 or so minutes.
  2. Next add in the diced tomatoes, black beans, green chiles, white rice, taco seasoning and enchilada sauce. Stir the mixture, then bring to a low boil. Once simmering, place the lid on top and cook on low until the liquid has evaporated and the rice is tender, about 15 to 20 minutes. Give the mixture a stir about half way through cooking.
  3. Once the rice is tender, sprinkle the shredded cheese over the top and let sit until melted. You can place the lid on top to help the cheese melt faster if preferred.

Ways to Serve

The top part about this Mexican chicken and rice is that you can serve it MANY different ways! Scoop it into bowls or use for tacos, burritos, enchiladas, over a bed of lettuce, on top of nachos, or in a stuffed pepper. It’s the great meal to transform leftovers into a totally different dish!

Variations

This dish is super simple to customize based on what you have on hand. Below are a few simple substitutes you can make without sacrificing any flavor.

  • Instead of chicken, use ground beef or ground turkey.
  • Use pinto beans in place of black beans.
  • Swap the red enchilada sauce for the green variety.
  • Add in more veggies with the peppers and onions. Zucchini, corn and mushrooms are all great options.

Favorite Toppings

Before serving, don’t forget to terminate it off with ALL the toppings. I love adding fresh cilantro, green onions and a dollop of sour cream!

Freezing Leftovers

This dish makes a lot of food, so I love to freeze the leftovers! Place the leftovers inside of a flour tortilla and roll into enchiladas. Then pour enchilada sauce over the top and add shredded cheese for another meal.

Cover with foil and then store in the freezer for up to 2 months. Let thaw in the fridge the night before enjoying, then bake (covered) at 350ºF for 20 to 30 minutes. Remove the foil and bake an additional 10 to 15 minutes, or until the cheese is kind and bubbly.

FAQs

Can I use brown rice?

Brown rice may be used in this recipe, however I’d recommend using about 3/4 cup instead of 1 cup. It takes a bit longer to cook than jasmine rice, so you’ll also need to let it cook for an additional 10 minutes or so.

Can I make it vegetarian?

Sure! Use sweet potatoes in place of the chicken, similar to my one pot sweet potato bowls. I’d suggest using about 2 cups sweet potatoes, peeled and diced.

Is this meal gluten-free?

Yes! Rice is naturally gluten free, which makes this dish the great meal to serve to everyone in your family, even those with a gluten sensitivity or allergy. The only other ingredient to watch out for is the enchilada sauce – make sure to check the label to ensure it’s gluten-free before using.

mexican chicken and rice in tortilla

More Easy Mexican Dinners

skillet full of mexican chicken and rice

One Pot Mexican Chicken and Rice

This simple one pot Mexican chicken and rice is fast, delicious and makes a great freezer meal too! Can be enjoyed with chips, in tacos, burritos, enchiladas and burrito bowls.

Prep Time: 15 mins

Total Time: 40 mins

  • 1 Tablespoon olive oil
  • 1 pound chicken , cubed
  • 1/2 cup green onion , sliced lean
  • 1/2 cup chopped red bell pepper
  • 14.5 ounce can diced tomatoes
  • 15 ounce can black beans , drained and rinsed
  • 4 ounce can green chiles
  • 1 cup jasmine rice
  • 1 1/2 Tablespoons taco seasoning
  • 1 cup red enchilada sauce
  • 1 cup shredded cheese
  • Salt and Pepper , to taste

Optional toppings: Sour cream, tomatoes, sliced olives, green onions, avocado, cilantro

Optional sides: Tortillas, tortilla chips, lettuce

  • In a large non-stick pan, heat the olive oil over medium heat. Stir in the chicken and cook until no longer pink. Stir in bell pepper and onion and cook for an additional 3 minutes.

  • Stir in the diced tomatoes, black beans, green chiles, rice, taco seasoning and enchilada sauce. Bring to a simmer; cover with a lid and then turn the heat to low. Cook for 15 to 20 minutes, stirring half way in between.

  • When rice is done, add salt and pepper to taste. Add cheese and let sit for a few minutes until melted.

  • Top with fresh cilantro and green onions if desired. Add any other favorite toppings. We like to serve with tortilla chips, inside tortillas or over a bowl of lettuce.

Freezing: This dish makes a lot of food, so I love to freeze the leftovers! Place the leftovers inside of a tortilla and roll into enchiladas. Then pour enchilada sauce over the top and add shredded cheese for another meal. Cover with foil, label and stick in the freezer. Then when you’re alert to eat it, place it in the refrigerator the night before and then bake at 350ºF for 20-30 minutes covered and then 10-15 minutes uncovered.

Calories: 496kcal | Carbohydrates: 53g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 958mg | Potassium: 622mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1285IU | Vitamin C: 28.9mg | Calcium: 158mg | Iron: 3.8mg


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