So you probably won’t see too many “one pot” recipes here, mostly because I HATE soggy pasta. I’m sure some people think I like it undercooked, but I just like my pasta to have a bite to it. I can’t be the only one.
Solution: use rice, y’all.
If you’re like me, the last thing you want is a sink full of dishes to clean after dinner. You can use the same pan for poaching the chicken and cooking the rest of the ingredients together later. Without cleaning the pan first.
As far as the poached chicken goes, I know it’s an extra step. I guess I was feelin’ super fancy when I made this, I don’t know. Though I haven’t made it this way, you could probably use canned chicken or even a rotisserie chicken and it would be just as awesome. You could also probably use any kind of rice you have in your pantry. I used white rice only because it’s what I had.
It’s also a pretty easy dish, but it’s ANYTHING but boring. You’re really just dropping stuff in a pan till it all cooks together. The cumin, chili powder and paprika add some smokiness without adding much spice because I really can’t stand a lot of heat. If you do like heat, though, some jalapeños would solve that problem real quick.
And to be completely honest, I’m not exactly sure what temperature my oven was set to when I melted the cheese. For 3 reasons: 1) All the numbers are rubbed off on all my oven dials, so I have NO idea what temperature it’s ever on. 2) I have an oven thermometer, but I never remember to use it. 3) I am really bad about just turning the oven on and hoping for the best.
So, just make sure your oven is hot enough to melt some cheese for a few minutes. If I did remember to use my thermometer, I probably would’ve set my oven to 425-450 degrees.
I’m going to write the chicken as another blog post, and the Mexican skillet recipe will be in this post, because like I said earlier, the poached chicken is definitely something that you don’t have to do. And if you did poach it, you don’t have to add all the ingredients I used in there with it. Just some trusty salt and pepper will do. So I’ll link that recipe here. 🙂
This is also my first recipe that requires some *coding* so let’s do it together, shall we?
One Pot Mexican Chicken and Rice Skillet
A low key, no mess dinner your family will surely enjoy.
- Olive oil
- One poached chicken breast (link below)
- One cup white rice, uncooked
- 2 cups chicken stock or water
- ½ red pepper, diced
- ½ green pepper, diced
- 2 small white onions, or one large, diced
- 2 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon paprika
- 2 teaspoons chili powder
- ½ teaspoon seasoned salt
- 1 15 oz. can corn
- 1 15 oz. can black beans
- 1 cup shredded pepper jack cheese
- Tomato, avocado, lime and cilantro for toppings
- Preheat oven.
- Shred cooked chicken breast and set aside.
- In a large skillet, heat oil. Add peppers and onions and cook over medium heat for about 10-15 minutes.
- Add garlic, cumin, paprika and chili powder and cook another 2-3 minutes. Stir in the shredded chicken breast, corn and black beans.
- Add rice and cook 1-2 minutes. Pour in 2 cups chicken stock or water.Reduce heat to low. Cover and simmer about 15-20 minutes or until most of the liquid is absorbed.
- Sprinkle cheese on top of rice and put in oven uncovered until the cheese is melted. Garnish with tomatoes, avocado, lime and cilantro.