Description
One Pan Chicken and Mexican Rice is a flavorful dish featuring smoky chipotle peppers, salsa, and tender chicken, perfect for a weeknight dinner.
Ingredients
Scale
- 3 tablespoons neutral oil (divided)
- 1½ pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- Salt and pepper (to taste)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1½ cups long-grain white rice (rinsed)
- 2 tablespoons taco seasoning
- 3 to 4 cups chicken broth (divided)
- 2 chipotle peppers in adobo sauce (whole)
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
- 1 cup salsa of choice
- 1 cup corn (canned or frozen)
- 1 cup shredded Mexican blend cheese
- Salt (to taste)
- Fresh cilantro
- Sliced avocado
- Sliced green onions
- Sliced jalapeños
- Sour cream
Instructions
- Season chicken pieces with salt and pepper on all sides.
- Heat 1 tablespoon neutral oil in large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 2-3 minutes per side. Remove from skillet and set aside.
- Add remaining 2 tablespoons neutral oil to same skillet over medium heat. Add chopped onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
- Add 1½ cups rinsed long-grain white rice to skillet. Toast for 2-3 minutes, stirring frequently.
- Stir in 2 tablespoons taco seasoning, coating rice and onion mixture evenly.
- Pour in 3 cups chicken broth, 1 cup salsa, 2 whole chipotle peppers, and 1 tablespoon adobo sauce. Stir to combine and bring to a simmer.
- Return browned chicken to skillet. Cover tightly and reduce heat to low. Simmer 20-25 minutes, until rice is tender and liquid is absorbed and chicken reaches 165°F internally.
- Stir in 1 cup corn. Let heat through, about 2 minutes.
- Sprinkle 1 cup shredded Mexican blend cheese over top. Cover with lid and let sit 1-2 minutes until cheese is melted.
- Top with desired toppings and serve directly from skillet.
Notes
- Use rinsed rice to remove excess starch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
Keywords: Mexican Chicken Rice