Mexican Chicken and Rice
A one-pan dish with chunks of chicken, rice, and beans in a zesty enchilada sauce.
Servings 6 people
Calories 399kcal
Equipment
Ingredients
- 2-3 tablespoons olive oil
- 1 pound chicken thighs or breast boneless, skinless
- ½ onion yellow or white, diced
- 1 clove garlic minced
- 1 cup chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 15 ounce can black beans drained and rinsed
- 1 10 ounce can enchilada sauce
- 1 4 ounce can diced green chiles mild or hot
- 1 cup long grain white rice rinsed and drained
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground cumin
Optional Garnishes
- 1 teaspoon chopped cilantro
- 1 avocado sliced
- chopped fresh tomatoes
- sour cream
- guacamole
- chopped green onions
Instructions
- Brown chicken in a large skillet with 1-2 tablespoons of olive oil.2-3 tablespoons olive oil, 1 pound chicken thighs or breast
- When browned, but not fully cooked, remove from the pan and set aside.
- In the same skillet, add an additional tablespoon of olive oil along with the onions. Sauté over medium heat for 3-4 minutes until softened.½ onion
- Add the garlic and cook for 30 seconds or until the garlic becomes fragrant.1 clove garlic
- Stir in the chicken broth to deglaze the pan. Stir to remove all the brown bits from the pan.1 cup chicken broth
- Add canned tomatoes along with the juice, the rinsed and drained black beans, the enchilada sauce, and the diced green chiles. Add salt, pepper, and cumin. Stir to combine.1 14.5 ounce can diced tomatoes, 1 15 ounce can black beans, 1 10 ounce can enchilada sauce, 1 4 ounce can diced green chiles, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon ground cumin
- Stir in the rice. Heat over medium heat until the mixture begins to simmer. Stir again to make certain the rice isn't sticking to the bottom. Reduce heat to low and place a lid on the skillet. Cook for 10 minutes, stirring once or twice to make certain the rice isn't sticking to the bottom.1 cup long grain white rice
- Add the browned chicken to the pan and stir well. Place lid on skillet and continue cooking for 5-10 minutes until the rice is fully cooked. If needed, add ¼ cup of chicken broth if the mixture becomes too dry.
- Once the rice is fully cooked, stir the mixture. Turn off heat. Place the lid back on the skillet and allow everything to rest for 5 minutes. Serve hot with your favorite toppings.
Notes
- Stir the dish frequently to help prevent the rice from sticking to the pan.
- If the dish becomes dry before the rice is cooked, add ¼ cup of broth or water.
- Allowing the rice to rest with the lid on for 5 minutes without any heat will finish cooking the rice and absorb any excess liquid.
- Serve with your favorite toppings.
Nutrition
Calories: 399kcal | Carbohydrates: 46g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 414mg | Potassium: 663mg | Fiber: 9g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg