One Pan Mexican Chicken and Rice
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4-6
Ingredients
2 tablespoons extra virgin olive oil
½ white onion, diced finely
1 chile pepper, seeded and diced
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon of kosher salt and freshly ground pepper to taste
2 cloves of garlic, minced
1 cup uncooked long grain white rice
1 (10 oz) can Old El Paso red enchilada sauce
1 (10 oz) can diced tomatoes and green chiles, undrained
1 cup water
½ teaspoon ground cumin
1 cup shredded cheddar cheese or Mexican-blend cheese
(optional) Toppings: sour cream, tomatoes, diced avocado, cilantro
Instructions:
In a large skillet (about 12-inch) or pan, sautée onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
Once onions soften, increase the heat to medium-high and add chicken to the pan.
Brown the chicken pieces and add the garlic and chiles. Cook for about 1 more minute.
Push chicken to one side of the pan and add an additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes.
Add the enchilada sauce, diced tomatoes, water and cumin. Stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a tight fitting lid.
Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed making sure to stir every once in a while.
Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Top with desired toppings and eat!
Notes
Update: You can add ½ to 1 cup of water to the mixture as needed to make sure your rice cooks.
Slightly adapted from the-girl-who-ate-everything.com