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One Pot Mexican Chicken and Rice
Creamy, Cheesy One Skillet Mexican Chicken and Rice on your table in 30 minutes! This is the ultimate hearty Mexican comfort food that your family will BEG you to make again and again! Quick, easy and exploding with Southwest flavors and textures with only one pan to wash! Also AH-mazing as burrito or taco filling or a base for taco salad!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- skillet
📝 Preparation Steps
1
(optional) Add all of the Jalapeno Ranch ingredients to your blender and blend until smooth. Add additional milk if needed to reach desired consistency. Refrigerate. (Best chilled. Can be made ⏱️ 24 hours+ ahead of time). Dressing will thicken as it chills so you will probably need to stir in additional milk when ready to serve.
jalapeno, seeded, deveined, roughly chopped1
2
Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Saute onions for ⏱️ 4 minutes. Add chicken and continue to cook until no longer pink on the outside (it will cook fully with the rice). Add garlic and saute ⏱️ 30 seconds.
olive oil1 tablespoononion, chopped1
3
Turn heat to low and add water, enchilada sauce, rice, corn, fire roasted tomatoes, green chilies and all seasonings/spices. Bring to a boil. Cover, reduce heat to low and simmer ⏱️ 15 minutes or until rice is tender, stirring at 10 and ⏱️ 15 minutes.
14.5 oz. can can fire roasted tomatoes, drained1Chopped tomatoes
4
Once rice is done, stir in refried beans until smooth followed by 3/4 cup cheese until smooth. Top with remaining cheese, cover and cook on low until cheese is melted. Top with lettuce, tomatoes, avocados etc. and either sour cream or the Jalapeno Ranch. Serve with plenty of chips!
chopped lettuce14.5 oz. can can fire roasted tomatoes, drained1Chopped tomatoeschopped avocadossour creamcup sour cream1/2jalapeno, seeded, deveined, roughly chopped1
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