One-Pot Mexican Chicken and Rice
One Pot Mexican Chicken and Rice - tender chunks of chicken and homemade mexican rice cooked all in one pan.
Ingredients
- 1 pound chicken breast boneless, skinless
- 1 cup onion diced
- 2 cloves garlic minced
- 1/4 cup olive oil divided
- 1 cup extra long grain rice
- 2 cups low sodium chicken broth
- 8 oz tomato sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 lime
- 1 cup Colby Jack Cheese shredded
- Green Onions, Cilantro, Tomatoes, Avocado, Sour Cream
Instructions
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Cut chicken into bite size chunks, season lightly with salt and pepper. In a 3 quart sauce pan, heat two tablespoons of olive oil over medium high heat. Add diced chicken and quickly brown chunks. Chicken should not be cooked through at this point.
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Add onions and sauté along with chicken just until onions start to soften, then add garlic and sauté for another minute. Push chicken, onions, and garlic over to one side of pan. Then add additional olive oil to other side of pan. Toast rice in olive oil until some of the rice starts to turn golden brown.
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Stir in chicken broth, tomato sauce, salt, pepper and seasonings to pan. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, then use a fork to fluff the rice and chicken. Cook for additional 5 minutes covered, if needed. Rice should be tender and chicken broth absorbed. Squeeze fresh lime juice over top and fluff again. Top with cheese and let melt. Add any combination of green onions, cilantro, fresh tomatoes, avocado, and sour cream.