Mexican Chicken and Rice
This one pan Mexican Chicken and Rice recipe is loaded with vibrant flavors. Easy to prepare and make, it's a perfect weeknight meal for the whole family!
Servings 6 servings
- 2 tablespoons olive oil
- 1 small onion diced
- 1 pound chicken breast cut into 1 inch cubes
- 2 teaspoons salt divided
- 1 teaspoon 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
- 4 ounces can green chilies
- Cilantro for serving
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
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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 335kcal | Carbohydrates: 45g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1522mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 428IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 2mg