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Homemade One Pot Mexican Chicken & Rice recipe photo

One Pot Mexican Chicken & Rice

A simple, flavorful one-pot Mexican chicken and rice dinner that cooks in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp butter
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1 1/3 cup chicken broth
  • 1 cup salsa
  • 1/4 tsp garlic powder
  • 1 cup uncooked long grain rice
  • 1 lb boneless skinless chicken breast halves
  • 1/2 cup shredded Mexican cheese
  • chopped fresh cilantro optional

Equipment

  • Large skillet with lid
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Meat Thermometer

Method
 

  1. Heat 2 teaspoons butter in a large skillet over medium heat until melted.
  2. Add 1/2 cup chopped onion and 2 minced garlic cloves; cook, stirring, until the onion is tender and fragrant, about 3–4 minutes.
  3. Stir in 1 1/3 cups chicken broth, 1 cup salsa, and 1/4 teaspoon garlic powder; bring the mixture to a boil.
  4. Add 1 cup uncooked long-grain rice, stir, and return to a boil.
  5. Place 1 pound boneless skinless chicken breasts on top of the rice; reduce heat to low, cover, and simmer for 20–25 minutes, turning the chicken once halfway through, until the rice is tender and chicken reaches 165°F (74°C).
  6. Remove skillet from heat; sprinkle 1/2 cup shredded Mexican cheese over the chicken and rice, cover, and let stand until the cheese melts.
  7. Garnish with chopped fresh cilantro if desired, then serve.

Notes

  • Use fresh or jarred salsa for convenience.
  • Turn chicken halfway to ensure even cooking.
  • Check chicken temperature to confirm doneness.
  • Let the dish rest covered so the cheese melts thoroughly.
  • For milder flavor, use mild salsa.