Description
This easy One Pot Mexican Chicken and Rice is a flavorful weeknight dinner that combines tender chicken, vibrant vegetables, and fluffy rice cooked in a zesty sauce. Perfect for busy families, this hearty and colorful dish delivers authentic Mexican flavors with minimal cleanup.
Ingredients
Units
Scale
- 1 Tablespoon olive oil
- 1 pound chicken, cubed
- 1/2 cup green onion, sliced thin
- 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, water or chicken broth
- 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
Instructions
- Cook the Chicken: In a large non-stick pan, heat the olive oil over medium heat. Stir in the chicken and cook until no longer pink. Sprinkle salt and pepper over top. Stir in bell pepper and onion and cook for an additional 3 minutes.
- Combine Ingredients: 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 halfway in between.
- Finish and Serve: 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.
Notes
- For a spicier dish, add a diced jalapeño or use hot enchilada sauce.
- Substitute chicken with ground beef or turkey for a different flavor profile.
- Brown rice can be used instead of jasmine rice, but will require about 10-15 minutes more cooking time.
- Using chicken broth instead of water adds more flavor to the dish.
- Freezing: Place leftovers inside tortillas and roll into enchiladas. Pour enchilada sauce over the top, add shredded cheese, cover with foil, label and freeze. To reheat, place in the refrigerator the night before, then bake at 350ºF for 20-30 minutes covered and 10-15 minutes uncovered.
- This dish is great for meal prep and can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
