Tuesdays are for tacos but maybe a change is in order like my Tex-Mex Chicken and Rice Skillet. Even kids enjoy this dish with all that melty cheese. It’s a one skillet meal perfect when you need to get dinner ready and on the table in a hurry. Trust me, there’s no lack of flavor here. You’ll be surprised how simple and easy but like eating tacos without the shell. Sounds good, right?
Tex-Mex Chicken and Rice Skillet
Make no mistake kids will love this dish as well as adults by adjusting the seasonings. I like to add a little cayenne for heat but leave it out when serving the kiddos. Kids can’t result the cheesy goodness. Pork tenderloin can be used instead of chicken yet pork should be cooked a few minutes more.
Tex-Mex Chicken and Rice Skillet
So making this easy easy meal is a no-brainer as a result seasoned chicken, onion, and garlic are sauteed in a large skillet in oil. Add in rice to crisp up for a couple minutes. You’ll next pour in enchilada sauce, tomatoes with green chiles, black olives, water and cumin. Stir and cover with ld to simmer for 20 to 25 minutes. Pour in more water if rice is becoming to dry. Be sure to stir several times while rice cooks. Remove from heat once cooked and top with cheese. Cover to allow cheese to melt. Serve with your favorite toppings. Talk about simple yet so yummy.
Tex-Mex Chicken and Rice Skillet
Leftovers heat up extremely well for lunches the next day if you happen to have any. If you love meals with a Mexican flair, give my recipe a try. It’s tried and true and a great make ahead dinner. Once made all you need to do is imagine something delicious lies ahead.
Tex-Mex Chicken and Rice Skillet
Tex-Mex Chicken and Rice Skillet
2 T. Olive oil
1/2 cup diced yellow onion
1-pound boneless, skinless chicken breast, cut into bite-size pieces
1 t. kosher salt
1 t. black pepper
1 T. finely minced garlic
1 cup uncooked long grain white rice
1 – 10 oz. can red enchilada sauce
1 – 10 oz. can Rotel Chunky Tomatoes with Green Chiles
1 – 2.25 oz. can sliced black olives
1 ¼ cups water or more if needed
3/4 t. ground cumin
1 cup Mexican-blend cheese or cheddar cheese
Toppings: Sour cream, salsa, avocado, diced tomato, cilantro, jalapenos
In a 12-inch skillet, heat Olive oil over medium heat and sauté onions until soft. Sprinkle chicken with salt and pepper and add chicken to skillet.
Sauté chicken over medium-high heat until lightly browned and no pink remains, about 10 minutes.
Add in garlic and cook for 1 minute until fragrant. If skillet is too dry, pour in an additional tablespoon of Olive oil.
Stir in uncooked rice and sauté a couple minutes. Pour in enchilada sauce, tomatoes, olives, water, and cumin.
Bring mixture to boil, lower heat to low simmer and cover to cook for 20 to 25 minutes until rice is tender and most liquid has evaporated. Stir rice mixture several times during cooking.
When cooking is complete, sprinkle cheese over top. Remove from heat and cover to allow cheese to melt for a couple minutes.
Top with any desired toppings and dig in. Enjoy!
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