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!
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.