One Pan Mexican Chicken and Rice
This simple one pan Mexican chicken and rice comes together quickly and is extra cheesy and full of flavor!
Servings 4 servings
Ingredients
- 3 tablespoons vegetable oil divided
- 4 boneless skinless chicken breasts *see note to use chicken thighs instead
- 1 tablespoon taco seasoning *if there’s no salt in the taco seasoning, season the chicken with salt as well
- ½ medium yellow onion chopped
- 1 small bell pepper chopped
- 1 clove garlic minced
- 1 cup long grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups low sodium chicken stock
- ½ cup strained or crushed tomatoes
- 3 ounces grated Monterey Jack cheese or 4 slices
- Lime wedges and chopped cilantro or green onions for serving
Instructions
- In a large, deep pan, heat 2 tablespoons of vegetable oil over medium high heat.
- Spinkle the chicken breasts evenly on both sides with taco seasoning and salt (if there's no salt in the seasoning.
- Place the chicken breasts in the hot pan and brown on both sides (about 2 minutes per side). Do not cook through at this point. Remove the chicken breasts to a plate.
- Place the pan back on the heat and add another tablespoon of oil. Add the chopped onion, peppers and garlic to the pan and cook, stirring frequently, until softened, about 3-4 minutes.
- Stir in the rice, cumin, and salt, and cook, stirring frequently, 1-2 minutes.
- Add the chicken stock and strained tomatoes and stir to combine. Bring to a simmer, and nestle the chicken breasts in the rice. Pour any juices accumulated on the plate over everything.
- Bring to a simmer, lower the heat, and cover the pan. Cook for 20-25 minutes, until the chicken is cooked through and rice is tender with all the liquid absorbed.
- Turn on the broiler, sprinkle some cheese on top of each chicken breast, and broil for a few minutes uncovered until the cheese is melted and bubbly. Sprinkle with chopped cilantro or green onions and serve.
Notes
*To make this with chicken thighs instead of breasts: After you've placed the chicken back in the pan with the rice, cover the pan and transfer to a 350 degree oven (be sure your pan is oven-safe!). Bake for 35 minutes, remove the lid and bake for an additional 5-10 minutes until the rice and chicken are fully cooked and all the liquid is absorbed.