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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


  1. In a large skillet or pan (about 12-inch), sauté onions in tablespoon of olive oil over medium heat.
  2. Season chicken with salt and pepper.
  3. Once onions soften, increase the heat to medium-high and add chicken to the pan.
  4. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  5. Push chicken to one side of the pan and add the other tablespoon of olive oil to the other side.
  6. Add the uncooked rice to the olive oil and sauté it for a couple of minutes.
  7. 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.
  8. 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.
  9. Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
  10. Top with desired toppings and eat!

Recipe Notes

  • 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.