One Pot Mexican Chicken and Rice

Let me tell you about my love for One Pot Mexican Chicken and Rice. There’s something incredibly comforting about a dish that’s all cooked in one pot. After a long day, when you just want to relax and enjoy a satisfying meal, this dish comes to the rescue. I remember the first time I prepared this for my family. The aroma wafted through the house, drawing everyone to the kitchen, eager to dive into something delicious. The combination of flavors is simply irresistible—spicy, creamy, and oh-so-satisfying. It’s a dish that brings everyone together, perfect for family dinners or casual gatherings with friends. Each bite is a delightful journey through layers of seasoned chicken, savory rice, and zesty salsa. And the best part? It’s all made in just one pot, which means less cleanup for you and more time spent enjoying your meal.

What to Gather for One Pot Mexican Chicken and Rice

Gathering the right ingredients is key to the success of the One Pot Mexican Chicken and Rice. Each component contributes to the dish’s overall deliciousness, creating a symphony of flavors. Let’s dive into these essential ingredients that work together beautifully.

• 2 to 3 tablespoons taco seasoning: This is the flavor base of the dish. Adjust according to your spice preference.
• 3/4 pound boneless, skinless chicken breasts: Cut into bite-sized pieces, this is the protein that makes the dish hearty.
• 2 tablespoons olive oil: Used for sautéing the chicken, it adds flavor and helps prevent sticking.
• 4 ounces cream cheese: This creamy ingredient enriches the dish and adds a delightful texture.
• 1 cup uncooked white rice: I recommend Basmati for its wonderful flavor and texture.
• 1/2 cup mild salsa: A key ingredient that adds zest and moisture.
• 1/2 cup mild taco sauce: This enhances the taco flavor profile.
• 1-3/4 cups chicken broth: Essential for cooking the rice and adding depth.
• 1 (15.25-ounce) can black beans: Drained and rinsed, they add protein and fiber.
• 1 cup frozen corn: This sweet addition complements the savory elements.
• 1 cup sharp Cheddar cheese: Freshly shredded, this optional ingredient adds melty goodness.
• 1 large ripe avocado: Perfect for topping, adding creaminess and healthy fats.
• Serving suggestions: Optional toppings can include green onions, cilantro, chopped tomatoes, and lime juice.

The Process for Making One Pot Mexican Chicken and Rice

Now it’s time to roll up your sleeves and get cooking! The One Pot Mexican Chicken and Rice comes together smoothly, allowing you to enjoy the process as much as the dish itself. Let’s break it down step by step.

1. Pat the chicken dry with paper towels and trim any excess fat. Chop into bite-sized pieces. Sprinkle the taco seasoning over the chicken, using about 2 to 2.5 tablespoons, depending on your spice preference. Toss gently to coat.
2. In a large, nonstick pan, add the olive oil over medium heat. Add the seasoned chicken and cook until it’s mostly cooked through, about 5 to 7 minutes. You want it golden brown and fragrant.
3. While the chicken cooks, cube the cream cheese and soften it slightly in the microwave. Add it to the pan with the chicken, stirring continuously until it melts and creates a creamy sauce. Don’t worry if it looks greasy at first; keep stirring until smooth.
4. Once the chicken is fully cooked and the cream cheese has melted, transfer everything to a plate and cover it with foil to keep warm.
5. In the same pan, add the uncooked rice. Toast it for about 1 minute over medium heat to bring out its nutty flavor. Make sure there’s no liquid in the pan at this point.
6. Now, it’s time to add the salsa, taco sauce, and chicken broth to the pan. Bring this mixture to a boil, then reduce the heat to low or medium-low and cover with a lid.
7. Let it simmer, stirring occasionally every 7 to 8 minutes, until the rice is tender, approximately 15 to 20 minutes. If you notice the rice cooking too quickly, feel free to add more broth. Conversely, if it seems too wet, increase the heat slightly.
8. Once the rice is tender, remove the pan from heat but keep it covered to let it steam for an additional 3 to 4 minutes. This step will ensure perfect texture!
9. Return the pan to low heat, and gently stir in the rinsed and drained black beans and frozen corn. Stir just until they’re warmed through.
10. Add the previously prepared cream cheese-chicken mixture back into the pan and stir gently to combine everything well. Finally, remove from heat and stir in the shredded Cheddar cheese until it melts.
11. Taste your creation and adjust seasoning with salt and pepper as needed. Serve hot and add your choice of toppings, like diced avocado, fresh herbs, or any other desired garnishes. Enjoy every last bite!

Ways to Adapt This Recipe

If you’re looking to mix things up a bit, these tips can help you tailor the One Pot Mexican Chicken and Rice to your liking. There’s plenty of room for creativity!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
• Freezing: This dish can be frozen in an airtight container for up to 2 months. Just be sure to thaw it in the fridge before reheating.
• Pairing: Serve alongside a fresh salad or tortilla chips for a complete meal experience.
• Vegetarian Option: To make this dish vegetarian, simply omit the chicken and increase the black beans and corn.
• Add Greens: For extra nutrition, consider adding spinach or kale during the last few minutes of cooking.
• Herb Infusion: Enhance the flavor by adding fresh herbs like cilantro or parsley just before serving.

Serving This One Pot Mexican Chicken and Rice

Serving the One Pot Mexican Chicken and Rice is as fun as making it! Here are some ideas to elevate your dining experience:

• Casual Weeknight Dinners: This dish is perfect for a cozy family dinner during the week. Just scoop it onto plates and watch everyone dig in!
• Gatherings and Potlucks: Make a big batch for gatherings! It’s a crowd-pleaser that caters to both adults and kids, making it a perfect party dish.
• Meal Prep: Portion out for easy meal prep. It stores well and can be reheated for a quick lunch or dinner throughout the week.
• Optional Toppings: Offer a variety of toppings, such as diced avocado, green onions, or a drizzle of sour cream, so everyone can customize their plate.
• Holiday Feasts: This can also be a festive addition to holiday meals, especially during gatherings or celebrations.
• Comfort Food: Serve it with a warm side of tortillas or chips to scoop up the delicious mixture; it’s comfort food at its best!

FAQ

Conclusion

The One Pot Mexican Chicken and Rice is such a satisfying dish that brings together flavors and convenience in one meal. It’s easy to prepare and perfect for busy weeknights or gatherings. I encourage you to give it a try and make it your own with your favorite toppings and spices. You won’t be disappointed!

One Pot Mexican Chicken and Rice

Craving a dish that brings warmth and comfort? The One Pot Mexican Chicken and Rice is your answer! This easy, creamy dish is a flavorful blend of chicken, rice, and zesty spices, all made in one pot for minimal cleanup. Perfect for a weeknight dinner, you won’t be able to resist making it tonight!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 550 kcal

Equipment

• Large nonstick pan

Ingredients

  

• 2 to 3 tablespoons taco seasoning
• 3/4 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 ounces cream cheese full-fat, softened
• 1 cup uncooked white rice I recommend Basmati
• 1/2 cup mild salsa
• 1/2 cup mild taco sauce
• 1-3/4 cups chicken broth
• 1 15.25-ounce can black beans drained and rinsed
• 1 cup frozen corn
• 1 cup sharp Cheddar cheese freshly shredded, optional
• 1 large ripe avocado

Instructions

 

• 1. Pat the chicken dry with paper towels and trim any excess fat. Chop into bite-sized pieces. Sprinkle the taco seasoning over the chicken, using about 2 to 2.5 tablespoons, depending on your spice preference. Toss gently to coat.
• 2. In a large, nonstick pan, add the olive oil over medium heat. Add the seasoned chicken and cook until it’s mostly cooked through, about 5 to 7 minutes. You want it golden brown and fragrant.
• 3. While the chicken cooks, cube the cream cheese and soften it slightly in the microwave. Add it to the pan with the chicken, stirring continuously until it melts and creates a creamy sauce. Don’t worry if it looks greasy at first; keep stirring until smooth.
• 4. Once the chicken is fully cooked and the cream cheese has melted, transfer everything to a plate and cover it with foil to keep warm.
• 5. In the same pan, add the uncooked rice. Toast it for about 1 minute over medium heat to bring out its nutty flavor. Make sure there’s no liquid in the pan at this point.
• 6. Now, it’s time to add the salsa, taco sauce, and chicken broth to the pan. Bring this mixture to a boil, then reduce the heat to low or medium-low and cover with a lid.
• 7. Let it simmer, stirring occasionally every 7 to 8 minutes, until the rice is tender, approximately 15 to 20 minutes. If you notice the rice cooking too quickly, feel free to add more broth. Conversely, if it seems too wet, increase the heat slightly.
• 8. Once the rice is tender, remove the pan from heat but keep it covered to let it steam for an additional 3 to 4 minutes. This step will ensure perfect texture!
• 9. Return the pan to low heat, and gently stir in the rinsed and drained black beans and frozen corn. Stir just until they're warmed through.
• 10. Add the previously prepared cream cheese-chicken mixture back into the pan and stir gently to combine everything well. Finally, remove from heat and stir in the shredded Cheddar cheese until it melts.
• 11. Taste your creation and adjust seasoning with salt and pepper as needed. Serve hot and add your choice of toppings, like diced avocado, fresh herbs, or any other desired garnishes. Enjoy every last bite!

Notes

• Tip 1: Heat level depends on your salsa and taco sauce—use mild if sensitive. For more spice, add green chilies or jalapeños.
• Tip 2: Optional toppings can include green onions or cilantro, chopped cherry tomatoes, chopped sweet peppers, jalapeños, chopped green chilies, and/or lime juice.
• Tip 3: The pan must be nonstick for the rice to cook without sticking.
• Tip 4: Store leftovers in an airtight container in the fridge for up to 3 days.

Keyword Comfort Food, easy chicken recipe, Mexican chicken recipe, one pot meal