One Pan Mexican Rice with Chicken
- 2 tablespoons extra virgin olive oil, divided
- 1/2 white onion, diced finely
- 1.5 pounds boneless skinless chicken breasts, cut into bite sized pieces
- Salt and pepper to taste
- 2 cloves of minced garlic
- 1/2 cup uncooked long grain white rice
- 1 cup frozen riced cauliflower
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can Rotel diced tomatoes, undrained
- 1 cup water
- 1/2 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese or Mexican-blend cheese
- (optional) Toppings: sour cream, tomatoes, diced avocado, cilantro, salsa
- In a large skillet or pan (about 12-inch), sauté onions in tablespoon of olive oil over medium heat.
- Season chicken with salt and pepper.
- Once onions soften, increase the heat to medium-high and add chicken to the pan.
- Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
- Push chicken to one side of the pan and add the other tablespoon of olive oil to the other side.
- Add the uncooked rice to the olive oil and sauté it for a couple of minutes.
- Add the enchilada sauce, diced tomatoes, riced cauliflower, water and cumin. Stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a lid.
- Cook chicken and rice mixture covered for about 20-30 minutes or until rice is tender and the liquid is absorbed making sure to stir occasionally.
- Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
- Top with desired toppings and eat!
- If you would rather have all rice, increase the amount of rice to 1 cup and leave out the cauliflower. Decrease the time of simmering to 15 minutes.