One Pot Mexican Chicken and Rice
One Pot Mexican Chicken and Rice has chicken, rice and vegetables cooked in a flavorful broth for a no-fuss meal. Ready in 30 minutes!
Servings: 5 servings
Calories: 433kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- olive oil
- Salt & pepper
- 1 cup long grain white rice
- 2 cups chicken broth
- 8 ounces canned tomato sauce
- 1 teaspoon Caldo de Tomat (tomato bouillon) optional, can be left out
- 2 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 1/2 cups frozen peas & carrots or mixed vegetables
Instructions
- Cut chicken into one-inch pieces and season with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat and add chicken. Cook until just barely browned, but not cooked through.
- Push chicken to the side and add a teaspoon of oil to the empty side of the pan. Add one cup of long grain white rice and saute for one minute, stirring constantly. Add remaining ingredients, stir, and bring to a boil.
- Cover and reduce heat to low for about 20 minutes or until rice is tender and fluffy. If there is still liquid in the pan, uncover and simmer until the liquid is reduced.
- Let sit for several minutes for the sauce to thicken, then garnish with sliced olives or cilantro if desired.
Notes
- Jasmine rice works great if you don’t have long grain white rice.
- The Caldo de Tomat is tomato bouillon and can be left out.
- For the veggies, you can use any frozen veggies that you have on hand. Fresh can be used but I recommend cooking them separately and adding them at the end to keep them from getting mushy.
- Leftovers:
- Refrigerate for up to 3-4 days
- Freeze for up to 4-6 months.
- Reheat in the microwave or on the stove top (recommended).
Nutrition
Calories: 433kcal | Carbohydrates: 44g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 695mg | Potassium: 895mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5135IU | Vitamin C: 14.6mg | Calcium: 45mg | Iron: 2.2mg