One Pan Mexican Chicken and Rice

This One Pan Mexican Chicken and Rice is an easy dinner ready in under 30 minutes! One Pan Mexican Chicken and Rice - an easy dinner ready in under 30 minutes!

One Pan Mexican Chicken and Rice

My husband bought me a two-pound box of chocolates for Valentine’s Day and by the end of the day I had killed a pound already. Which is why I’m craving all things savory to try to balance it out.

We are a religious Taco Tuesday family. I mean to a point where the kids get off the bus on Tuesdays and say, “It’s Taco Tuesday mom, right?”

As much as I love tradition, I equally enjoy shaking things up because I’m a non-conformist. When I sprung this One Pan Mexican Chicken and Rice on my family on Taco Tuesday I was expecting complete and utter mutiny.

Ya’ll they loved it. Clean the pan loved it. So then we made it again, and again, and again. Because one pan meals are pretty much gold in a house with five kids running wild.
One Pan Mexican Chicken and Rice - an easy dinner ready in under 30 minutes!

We cook the chicken and rice all in one pan. For our liquid we are using Old El Paso enchilada sauce and diced tomatoes.
One Pan Mexican Chicken and Rice - an easy dinner ready in under 30 minutes!

I would say the level of spiciness is about a 6. My littles ate a bite and then took a drink. Ate a bite, took a drink.One Pan Mexican Chicken and Rice - an easy dinner ready in under 30 minutes!

Add whatever toppings you love but some sour cream, avocado, tomato, and cilantro compliment it fabulously! Mentally I can’t not put something green in my meal so that I feel good about serving it for dinner.One Pan Mexican Chicken and Rice - an easy dinner ready in under 30 minutes!

We decided that this feeds about six children or four adults. It keeps well too if you happen to have leftovers.

One Pan Mexican Chicken and Rice - an easy dinner ready in under 30 minutes!

One Pan Mexican Chicken and Rice
Servings: 4 -6
  • 2 tablespoons extra virgin olive oil
  • ½ white onion , diced finely
  • 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 chilies, undrained
  • 1 cup water
  • 1/2 teaspoon ground cumin
  • 1 cup shredded cheddar cheese or Mexican-blend cheese
  • (optional) Toppings: sour cream, tomatoes, diced avocado, cilantro
  1. 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.
  2. Once onions soften, increase the heat to medium high and add chicken to the pan.
  3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  5. Add the uncooked rice in the olive oil and saute it for a couple of minutes.
  6. 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.
  7. 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.
  8. Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
  9. Top with desired toppings and eat!
Recipe Notes
Update: Many of you have made this and some have had their rice not cook. You can definitely add 1/2 to 1 cup of water to the mixture as needed to make sure your rice cooks.

Only Eats

This post was sponsored by Old El Paso. All thoughts and opinions are my own.

One Pan Mexican Chicken and Rice - an easy dinner ready in under 30 minutes!

Speak Your Mind



  1. Why does recipe call for broccoli but it’s not listed in ingredients.

  2. Broccoli?

  3. Debra Spagnuolo says:

    Made this recipe tonite. It was very good. No broccoli. It most definitely was a misprint.

  4. This looks so good! I have a sensitive tummy though – How can I make it less spicy? Use regular diced tomatoes instead of with chilis? Thanks!

  5. This looks so yummy! My kids would love this!


  6. I did exactly how the recipe said and my rice wasn’t tender , there really wasn’t any juice from the enchilada sauce and tomatoes to bring it to a boil so I had to add another can of enchilada sauce and water brought it to a boil and covered and let simmer I hope it works I was wondering why the rice didn’t get tender I let it sat the first time for 15 to 20 mins covered

  7. This looks delicious! Can’t wait to try it!!

  8. Shawnna Griffin says:

    hey girl- this looks so good! I love stuff like this! Have a great weekend!

  9. A pound of chocolate in one day huh? Impressive. I’m watching my friends kids for the week so the total number of children age 6 and under is 7. My husband buys me a new ice cream ever night on the way home. Not saying how much I eat.

    I should make them this!! Love one pan meals!! Love el paso sauce. good stuff.

  10. This looks delicious! Can’t wait to try it!!

  11. Made this for supper tonight. It was good, but we thought it was missing something so I heated up some hard shell tacos and put the chicken and rice mixture on the shells and it was really good! My rice did need more time and water than what the recipe said.

  12. I came across this recipe and decided to try it out tonight. It’s simmering now and let me just say, it smells wonderful. The only thing I changed was I used up the rest of my rotisserie chicken. I’m also making extra rice to spoon it on to. Don’t know why, just sounded good. I have Avocado to top it with and salsa.

  13. Wow! I can remember use some of these…wishing I had some of each right now!

  14. It looks delicious and I’m sure it tastes the same, BUT you better be thinking in changing the name of the dish. Before writing to you I looked everywhere and asked to all my friends all around in México, and I can asure you that your dish have never been prepared down here, not even in the mexican border states.

  15. Love this recipe. Super delicious. I added black beans and instead of water, I used chicken stock. Thank you!

  16. Should the rice be quick cooking, like Minute rice? Or can I use regular rice?

  17. DeeeeLISH! Substituted quinoa for the rice. Wasn’t able to add the cumin because it wasn’t in the pantry. Oops. No biggie, because even without, the flavors were still amazing. So quick and easy! Will DEFINITELY be adding this to the rotation. Many thanks for the recipe!

  18. This looks so good!
    Before I get started I wanted to ask, does this transfer to vegetarian easily? If I simply don’t add chicken, do you happen to know if I should tweak any other parts of the recipe to make this go smoothly? Thank you!

  19. I have made this several times! My husband loves it. Definitely don’t skimp on the liquids and sauté your rice to ensure cooking. We top it with all sorts of Mexican style toppings. It’s so good! Thanks for the recipe!

  20. Absolutely yummy. Great for a crowd. Recommend.

  21. Easy, quick and tasty. Made according to the recipe and will make again.

  22. How would cook time be affected if using brown rice?

  23. Jeffrey Harrison says:

    Got some premade brown rice from the coop and cut a precooked chicken. Yes. I am lazy. Added habaneros and jalapenos. Made a black bean salad as a side dish. It was hugely popular with my guests. Thanks!

  24. Long grain rice can often take longer than 15 mins. to cook — so be sure to check the back of the rice package for cooking times. If your rice takes longer, here are a couple of suggestions for shortening the cooking time. You can soak your rice in double the amount of water for 20 mins, and then drain before using. OR Par cook the rice in the microwave in a covered bowl with 1 cup of water and 1/2 tsp. of salt for 6 mins, or until the liquid is absorbed. You should then find the 15 min . cooking time in the recipe is perfect for nicely cooked rice.

  25. I made this following given instructions tonight and the rice turned out tender. The clue for the rice is to always rinse the starch off of your rice before cooking and it will turn out perfectly each time. We never buy “two minute rice”, there’s no telling what is done to that rice in order for rice to be done in two minutes. We only buy rice in a bag and follow given instructions on the bag. I’ve never had rice completely cooked in under ten minutes, nor has it not been tender when following instructions. Thanks for sharing!

  26. I just posted your recipe to FB, because it was that good. I was out of cumin,so, I used Old El Paso taco seasoning. Also, if you have kids, I think skipping the chili’s might be prudent; my nephew thought it was too spicy. I think diced tomatoes would work for the kids. Also, had flour tortillas to go with it.

  27. Lawanda Mosley says:

    This is very good 👌. I will make this again.

  28. I am going to try this it looks so good

  29. Just made this for our family dinner & it was absolutely DELICIOUS!! I had to use taco sauce instead of enchilada, but it still turned out perfectly!