The Girl Who Ate Everything · by Christy Denney★ 4.6 (589)
One Pan Mexican Chicken and Rice
NUTRITION · PER SERVING25M COOK
CAL 27%·PRO 72%
CARBS 46G34% OF CAL
2G FIBER4G SUGAR40G OTHER
FAT 23G38% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-pan Mexican chicken and rice with enchilada sauce, green chiles, and rice cooked together with chicken breast. Served with toppings like avocado, sour cream, and cheese. A quick, complete meal ready in under 30 minutes.
mainmexicanbowlchicken🍳 skilletgluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 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 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
At a glance
PER SERVING · TIME 25M
CAL 27%·PRO 72%
CARBS 46G34% OF CAL
2G FIBER4G SUGAR40G OTHER
FAT 23G38% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1283mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 585mg
- Calcium
- 212mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.