Easy Mexican Chicken and Rice
This Mexican Chicken and Rice recipe is a flavorful, one-pot dinner combining tender chicken, zesty spices, and fluffy rice. Quick to prepare and packed with bold, savory flavor, it’s a family-friendly meal you’ll want to make again and again.
Equipment
- Skillet with Lid
Ingredients
- 2 tablespoons olive oil
- 1 small onion minced
- 1.5 pounds boneless skinless chicken breast cut into bite-sized cubes
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long grain rice rinsed
- 3 tablespoons tomato paste
- 1.5 cups water
- 4 ounces green chilies canned
- fresh cilantro roughly chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced onion and sauté until translucent.
- Add chicken pieces to the skillet and cook until lightly browned on all sides.
- Stir in garlic powder, chili powder, cumin, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Add rinsed rice, tomato paste, water, and green chilies to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let it rest, covered, for 5-10 minutes. Fluff with a fork and garnish with fresh cilantro before serving.
Notes
For added flavor, consider topping with shredded cheese or a dollop of sour cream. Leftovers can be stored in the refrigerator for up to 3 days.
