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A close-up side view of One Pot Mexican Chicken and Rice in a bowl, showcasing vibrant colors and textures.
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One Pot Mexican Chicken and Rice

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 600
A flavorful and easy one-pot meal featuring chicken, rice, and a blend of Mexican spices.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 pound uncooked chicken breasts, chopped
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 1 can mild enchilada sauce (10 oz.)
  • 1 cup long grain rice (uncooked)
  • 1 can sweet corn (15 oz.) (rinsed and drained)
  • 1 can fire roasted tomatoes (14.5 oz.) (drained)
  • 1 can mild diced green chilies (4 oz.)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika

Add later

  • 1 can refried beans (16 oz.)
  • 1 1/4 cup shredded cheddar cheese, divided
  • LOTS tortilla chips
  • chopped tomatoes
  • chopped avocados
  • chopped lettuce
  • cilantro
  • sour cream
  • Guacamole
  • 3 tablespoons Hidden Valley Ranch Dressing Mix (1 oz. package)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1 jalapeno seeded, deveined, roughly chopped

Instructions 

  • (optional) Blend Jalapeno Ranch ingredients until smooth and refrigerate.
  • Heat olive oil in a skillet, sauté onions for 4 minutes, add chicken until no longer pink, then add garlic.
  • Add water, enchilada sauce, rice, corn, tomatoes, chilies, and spices. Bring to boil, cover, and simmer for 15 minutes.
  • Stir in refried beans and 3/4 cup cheese until smooth, top with remaining cheese, cover, and melt.
  • Top with lettuce, tomatoes, avocados, and serve with chips!

Notes

For best flavor, let the Jalapeno Ranch chill before serving.
Calories: 600kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken