One Pot Mexican Chicken and Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, cheesy Mexican chicken and rice cooked in one skillet with enchilada sauce, corn, and green chiles. This comfort-food dinner comes together in 30 minutes and is loaded with Southwest flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound uncooked chicken breasts, chopped
- 4 garlic cloves, mined
- 1/2 cups water
- 1 10 oz. can mild enchilada sauce
- 1 cup long grain rice (UNCOOKED )
- 1 15 oz. can sweet corn, rinsed and drained
- 1 14.5 oz. can can fire roasted tomatoes, drained
- 1 4 oz. can mild diced green chilies
- 1 tsp EACH salt, cumin, ancho chili powder
- 1/2 tsp EACH chili powder, smoked paprika
- Add later:
- 1 16 oz. can refried beans
- 1 1/4 cup shredded cheddar cheese, divided
- LOTS of tortilla chips
- Chopped tomatoes
- chopped avocados
- chopped lettuce
- cilantro
- sour cream
- Guacamole
- 3 tablespoons Hidden Valley Ranch Dressing Mix ((1 oz. package))
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 jalapeno, seeded, deveined, roughly chopped
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 2176mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1261mg
- Calcium
- 354mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.