1-Getting started: Getting started with Mexican Chicken And Rice is as easy as heating up a pan. Begin by prepping your ingredients to keep things smooth and fun in the kitchen. This one-pan recipe is ideal for busy nights when you want a flavorful meal without a big mess.

2-Heat 2 tablespoons of olive oil: Heat 2 tablespoons of olive oil in a large pan over medium heat and sauté the finely diced white onion until it softens and turns translucent. Next, season the bite-sized chicken pieces with 1 teaspoon of kosher salt and freshly ground pepper, then add them to the pan. Cook the chicken over medium-high heat until it browns nicely, stirring occasionally for even cooking.

3-Once the chicken starts to brown: Toss in the 2 minced garlic cloves and cook for another minute to let the aroma build. Push the chicken and onions to one side of the pan, then add the remaining 1 tablespoon of olive oil. Stir in the 1 cup of uncooked rice and sauté it for a few minutes until it turns slightly golden. Now, mix in the 10 ounces of enchilada sauce, 10 ounces of diced tomatoes, 1 cup of water, and ½ teaspoon of ground cumin to combine everything well.

4-Bring the mixture to a boil: Then lower the heat to a simmer and cover the pan tightly. Let it cook for about 15 minutes, stirring now and then, until the rice is tender and the liquid is mostly absorbed. For that extra touch, sprinkle 1 cup of shredded cheese on top, cover again, and let it melt for 1-2 minutes. Serve it up hot with your favorite toppings like sour cream, diced tomatoes, diced avocado, or cilantro to finish it off.

5-This method: Keeps the dish moist and flavorful, making it a hit for family dinners. If you’re in a rush, try using pre-cooked chicken to cut down on time while still enjoying that authentic taste of Mexican Chicken And Rice.