This easy one-pan Mexican chicken and rice dish is a brand new go-to. The whole family is excited about this one. What I’m especially loving here is the ease of a one-pan meal that’s ready 30 minutes. Also, the mess— I mean, the lack of one. No sink full of dishes to do following this
Hard stop. Before we dive in, a quick, albeit important note. Make sure your skillet is large enough to accommodate all the good stuff we’re about to throw in. I use a 12 inch, 2 1/2 inch deep pan. This one to be precise.
As mentioned, this healthy one-pan Mexican chicken and rice is low on the effort-required scale—aside from chopping up a red pepper and yellow onion. I know, onion = no fun. But guys, the flavor. Like the flavor that will come from sautéing the chicken breasts in olive oil and a few pinches of chili powder and kosher salt. A couple minutes on each side to nicely brown, then set them aside for five while the onions and garlic cook and the other ingredients (brown rice, spices, salt, beans, corn, red pepper, and chicken broth) are added to the pan and brought to a boil. Now, tuck those chicken breasts back in and let everything simmer for 20 minutes, or until the rice and chicken are fully cooked. Top with cheddar and fresh cilantro. Hungry mouths will be happy.
Side note for meatless readers, this one-pan dish is hearty enough to handle vegetarian main meal status. For extra oumph, swap the chicken broth for vegetable broth, double the corn and add in a can of kidney beans…sautéed tofu would also be a nice addition. Yup, can see it now.
Serve with lime wedges and extra cilantro. This lime crema is also a super delicious topper if you have an extra 5 minutes to spare.
P.S. What are your Monday to Friday go-to meals? Share in the comments.