Mexican Chicken and Rice Recipe
This one pan Mexican Chicken and Rice recipe is easy to prepare and make! I use tomato paste, canned green chiles and warm seasonings.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion minced
- 1 ½ pounds boneless skinless chicken breast cut into ½-inch cubes
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked long grain rice rinsed
- 3 tablespoons tomato paste
- 1 ½ cups water
- 1 4- ounce can green chilies
- Fresh roughly chopped cilantro for serving
Instructions
- In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 minutes.
- Add the cubed chicken, season with garlic powder, chili powder, cumin, salt and black pepper, and cook until the chicken is mostly cooked through, about 7 minutes.
- Add the rice and tomato paste, and cook with the chicken for about 2 minutes until well combined with the seasoning.
- Pour the water and green chilies. Stir to combine. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid for 20 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 10 more minutes.
- Fluff the rice, sprinkle with fresh cilantro and serve warm.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days and can be reheated on the stovetop.
Substitutes: You can use vegetable broth in the place of chicken broth. If you’d like to use quinoa, make sure to decrease the amount of liquid you’re using by 1/2 a cup.
Original Recipe
2 tablespoons olive oil
1 small onion diced
1 pound chicken breast cut into 1 inch cubes
2 teaspoons salt divided
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 ½ cups uncooked long grain white rice
1 ½ cups chicken broth
15 ounces can tomato sauce
1 4-ounce can green chilies
Cilantro for serving
Instructions
Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
Top with fresh cilantro, if desired
1 small onion diced
1 pound chicken breast cut into 1 inch cubes
2 teaspoons salt divided
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 ½ cups uncooked long grain white rice
1 ½ cups chicken broth
15 ounces can tomato sauce
1 4-ounce can green chilies
Cilantro for serving
Instructions
Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
Top with fresh cilantro, if desired
Nutrition
Serving: 1.5cups | Calories: 305kcal | Carbohydrates: 30g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 672mg | Potassium: 574mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
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