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!
