One Pot Mexican Chicken & Rice
If you’re in search of a comforting, flavorful dish that comes together in a single pot, look no further than this One Pot Mexican Chicken & Rice. This recipe is not only easy to prepare, but it’s also packed with delicious spices, tender chicken, and fluffy rice. Perfect for busy weeknights or meal prep, this dish is sure to become a favorite in your household. Let’s dive into what makes this dish so special!
What Sets This Recipe Apart
What elevates this One Pot Mexican Chicken & Rice is the balance of flavors and the convenience of cooking everything in one pot. The combination of zesty salsa, savory chicken broth, and aromatic garlic creates a mouthwatering base that infuses the rice with flavor. Plus, the addition of melted Mexican cheese on top brings a creamy richness that’s simply irresistible. This dish is not just a meal; it’s a celebration of vibrant Mexican flavors that can be enjoyed any day of the week.
What You’ll Need
- 2 tsp butter
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 1 1/3 cups chicken broth
- 1 cup salsa
- 1/4 tsp garlic powder
- 1 cup uncooked long grain rice
- 1 lb boneless skinless chicken breast halves
- 1/2 cup shredded Mexican cheese
- Chopped fresh cilantro (optional, for garnish)
Kitchen Gear Checklist
- Large skillet or Dutch oven – for cooking everything in one pot.
- Cutting board and knife – for chopping onions and garlic.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Spoon or spatula – for stirring during cooking.
- Serving spoon – to dish out your delicious meal!
One Pot Mexican Chicken & Rice in Steps
Step 1: Sauté the Aromatics
Start by melting the butter in a large skillet or Dutch oven over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes, or until translucent. Then, add the minced garlic and cook for an additional minute, allowing the fragrant aroma to fill your kitchen.
Step 2: Add the Liquid Ingredients
Pour in the chicken broth and salsa, stirring to combine. The combination of these two ingredients will create a savory base that’s packed with flavor. Add the garlic powder for an extra kick and stir until everything is well mixed.
Step 3: Incorporate the Rice
Now it’s time to add the uncooked long grain rice. Stir the rice into the mixture, ensuring that it is evenly distributed. This will help each grain soak up the delicious flavors as it cooks.
Step 4: Add the Chicken
Nestle the boneless skinless chicken breast halves into the rice mixture. Make sure the chicken is submerged as much as possible, allowing it to absorb the flavors while it cooks.
Step 5: Cook Everything Together
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid. Let it simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through. If needed, check occasionally and add more broth or water if the rice looks too dry.
Step 6: Shred the Chicken and Add Cheese
Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, stirring to combine. Sprinkle the shredded Mexican cheese on top, cover, and let it sit for a few minutes until the cheese is melted.
Step 7: Garnish and Serve
Finally, garnish with chopped fresh cilantro if desired. Serve warm and enjoy the delightful flavors of your One Pot Mexican Chicken & Rice!
Dietary Customizations
- Gluten-free: Use gluten-free rice and ensure that the salsa is gluten-free.
- Dairy-free: Omit the cheese or use a dairy-free cheese alternative.
- Spicy: Add jalapeños or a dash of cayenne pepper for an extra kick.
- Vegetarian: Substitute the chicken with black beans or chickpeas and use vegetable broth instead of chicken broth.
Cook’s Notes
- For best results, ensure the chicken is fully submerged in the broth for even cooking.
- Feel free to use leftover cooked chicken if you’re short on time; just add it in during the last few minutes to heat through.
- This recipe can easily be doubled for larger gatherings.
- If you prefer a one-pot meal that’s slightly saucier, add an additional 1/2 cup of broth.
Make-Ahead & Storage
This One Pot Mexican Chicken & Rice is perfect for meal prep! You can prepare it ahead of time and store it in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze leftovers in an airtight container for up to 2 months. Just thaw in the refrigerator overnight before reheating.
Questions People Ask
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time since brown rice takes longer to cook. You may also need to add more liquid to ensure it cooks properly.
What can I serve with One Pot Mexican Chicken & Rice?
This dish is a complete meal on its own, but you can serve it with a fresh side salad, tortilla chips, or guacamole for extra flair.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check this for accuracy.
Can I make this recipe in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by sautéing the onions and garlic first, then adding all ingredients to the slow cooker and cooking on low for 4-6 hours.
Serve & Enjoy
There you have it! A delicious, easy, and satisfying One Pot Mexican Chicken & Rice that’s sure to please everyone at the table. The best part? The cleanup is a breeze since everything cooks in one pot. Whether it’s a busy weeknight dinner or a cozy family gathering, this dish is a winner every time. So gather your ingredients, roll up your sleeves, and get ready to enjoy a bowl of this flavorful goodness. Happy cooking!
One Pot Mexican Chicken & Rice
Ingredients
Equipment
Method
- Start by melting the butter in a large skillet or Dutch oven over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes, or until translucent. Then, add the minced garlic and cook for an additional minute, allowing the fragrant aroma to fill your kitchen.
- Pour in the chicken broth and salsa, stirring to combine. The combination of these two ingredients will create a savory base that’s packed with flavor. Add the garlic powder for an extra kick and stir until everything is well mixed.
- Now it’s time to add the uncooked long grain rice. Stir the rice into the mixture, ensuring that it is evenly distributed. This will help each grain soak up the delicious flavors as it cooks.
- Nestle the boneless skinless chicken breast halves into the rice mixture. Make sure the chicken is submerged as much as possible, allowing it to absorb the flavors while it cooks.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid. Let it simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through. If needed, check occasionally and add more broth or water if the rice looks too dry.
- Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, stirring to combine. Sprinkle the shredded Mexican cheese on top, cover, and let it sit for a few minutes until the cheese is melted.
- Finally, garnish with chopped fresh cilantro if desired. Serve warm and enjoy the delightful flavors of your One Pot Mexican Chicken & Rice!
Notes
- For best results, ensure the chicken is fully submerged in the broth for even cooking.
- Feel free to use leftover cooked chicken if you’re short on time; just add it in during the last few minutes to heat through.
- This recipe can easily be doubled for larger gatherings.
- If you prefer a one-pot meal that’s slightly saucier, add an additional 1/2 cup of broth.
