We absolutely love the flavor of our One Pot Mexican Chicken and Rice dish! Basically, we take our favorite elements of enchiladas and combine them with rice in our recipe. You build layers of flavor in this super easy to make recipe, and you only have one dish to clean at the end of the night. With the rice in the recipe, it’s very filling, and makes for great leftover lunches. We enjoyed a margarita with the recipe and think and highly recommend this pairing – it makes the meal even more delicious 🙂 What are your favorite one pot recipes? Let us know in the comments below!
- 1.5 lb(s) Boneless Skinless Chicken Breast (cut into 1″ chunks)
- 1 Red Bell Pepper (diced)
- 1 Onion (diced)
- 1 can(s) Tomatoes (24 oz)
- 2 cup(s) Cheddar Cheese (chopped)
- 1.5 cup(s) White Rice (shredded)
- 1 cup(s) Chicken Broth
- 1 cup(s) Frozen Corn
- 2 clove(s) Garlic
- 2 Tbsp Fajita Seasoning (minced)
- 2 Tbsp Vegetable Oil (or taco – add more seasoning for more flavor)
Heat the olive oil over medium high heat in a large skillet. Once hot, add the chicken, onion and garlic and cook until the chicken is browned on all sides, about 2 minutes per side.
Once the chicken is browned, add the bell peppers, tomatoes, rice, chicken broth, corn and seasoning. Mix together well and bring the mixture to a boil. After boiling, turn down heat to a simmer, cover the pot and let simmer for about 15 minutes until the rice absorbs the liquid.
Once rice is cooked and liquid is absorbed, stir half the cheese into the dish. Serve the mixture with more cheese on top and garnished with fresh chopped cilantro. Enjoy!