1-Getting this Mexican Chicken And Rice just right is simple with these steps, starting with gathering your ingredients for smooth sailing. Begin by heating 2 tablespoons of olive oil in a pan over medium heat and sauté the finely diced white onion until it softens, which takes about 2-3 minutes. Next, season the 1 pound of bite-sized chicken pieces with 1 teaspoon of kosher salt and freshly ground pepper, then add them to the pan to brown for a few minutes.

2-Once the chicken starts to brown, toss in the 2 minced garlic cloves and cook for another minute to bring out the aroma. Push the chicken and onions to one side, add the remaining 1 tablespoon of olive oil, and stir in the 1 cup of uncooked rice, sautéing it for a couple of minutes until it toasts lightly. Then, pour in the 10-ounce can of enchilada sauce, the 10-ounce can of diced tomatoes, 1 cup of water, and ½ teaspoon of ground cumin, mixing everything together well.

3-Finishing Touches: Bring the mixture to a boil, then lower the heat, cover tightly, and let it simmer for about 15 minutes, stirring occasionally until the rice is tender and the liquid is absorbed. Sprinkle 1 cup of shredded cheese over the top, cover again, and let it sit for 1-2 minutes until the cheese melts. Add your optional toppings like sour cream, diced tomatoes, diced avocado, or cilantro, and serve hot. This method ensures a flavorful dish that’s ready in no time.