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–+ servings
Creamy, Cheesy One Skillet Mexican Chicken and Rice on your table in 30 minutes! My family BEGS me to make this constantly and I LOVE it too! Quick, easy and packed with flavor and texture! We also love it as the base for taco salad. You definitely have to try this one!
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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! 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 pound uncooked chicken breasts, chopped
  • 4 garlic cloves, mined
  • 1/2 cups water
  • 1 10 oz. can mild enchilada sauce
  • 1 cup long grain rice UNCOOKED
  • 1 15 oz. can sweet corn, rinsed and drained
  • 1 14.5 oz. can can fire roasted tomatoes, drained
  • 1 4 oz. can mild diced green chilies
  • 1 tsp EACH salt, cumin, ancho chili powder
  • 1/2 tsp EACH chili powder, smoked paprika
  • Add later:
  • 1 16 oz. can refried beans
  • 1 1/4 cup shredded cheddar cheese, divided

Toppings

  • LOTS of tortilla chips
  • Chopped tomatoes
  • chopped avocados
  • chopped lettuce
  • cilantro
  • sour cream
  • Guacamole

Easy Jalapeno Ranch (optional)

  • 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) 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.
  • 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.
  • 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.
  • 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!

Notes

*This recipe does not have kidney beans despite the photographs. I improved the recipe after I shot these photos and it SO much better with refried beans :)