One-Pan Mexican Chicken and Rice Skillet Recipe
This one-pan recipe combines chicken thighs, diced chiles, tomatoes, rice, and enchilada sauce in one pan. Cover and bake together for an easy meal with minimal effort.
Equipment
- 4 quart Oven-safe Braiser or shallow Dutch oven Oven-safe
Ingredients
- 1 1/2 cups Uncooked Jasmine rice rinsed
- 10 oz. Red enchilada sauce
- 10 oz. Petite diced tomatoes
- 4 oz. Diced green chiles not drained
- 2 cups Chicken stock
- 6-8 Boneless, skinless chicken thighs about 2 pounds
- 1 tbsp Garlic powder
- 2 tsp Kosher salt
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1/2 tsp Chili powder
- Fresh cracked black pepper
- 1 tsp Onion powder
- Cilantro for garnish
Instructions
- Preheat oven to 350 degrees F. In a large oven-safe 4 quart braising pan combine, rice, enchilada sauce, diced tomatoes, green chiles, and chicken stock, stir to combine.1 1/2 cups Uncooked Jasmine rice, 10 oz. Red enchilada sauce , 10 oz. Petite diced tomatoes , 4 oz. Diced green chiles , 2 cups Chicken stock
- In a small bowl combine the seasonings. Sprinkle the seasoning mixture over the chicken thighs evenly and rub in well, coating all sides. Add the seasoned chicken thighs into the pan with the other ingredients.6-8 Boneless, skinless chicken thighs, 1 tbsp Garlic powder, 2 tsp Kosher salt, 1 tsp Ground cumin, 1 tsp Paprika, 1/2 tsp Chili powder, Fresh cracked black pepper , 1 tsp Onion powder
- Cover and carefully transfer to the preheated oven. Bake covered for 45 minutes, remove the lid and bake uncovered for an additional 20-25 minutes or until the chicken is cooked through and the rice is tender. Chicken should temp at 165 degrees F before consuming.
- Serve immediately garnished fresh cilantro and desired toppings!Cilantro
Nutrition
Serving: 1servingCalories: 378kcalCarbohydrates: 50gProtein: 29gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 110mgSodium: 1544mgPotassium: 604mgFiber: 3gSugar: 7gVitamin A: 549IUVitamin C: 13mgCalcium: 55mgIron: 3mg