This move to Park City has been everything we wanted it to be. The only downside is the Mexican food is nothing like it is in Texas 😬 I found this recipe that reminds me a little bit of Tex Mex and it is SO good and what’s better than an easy-to-make recipe? A recipe that doesn’t require a ton of different dishes and pots! This recipe only needs one 🙌
xo, Jaime
Photo & recipe credits to: Cooking Professionally
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servings
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 white onion diced finely
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon kosher salt and freshly ground pepper to taste
- 2 cloves of garlic minced
- 1 cup uncooked long-grain white rice
- 1 can red enchilada sauce 10-ounce
- 1 can diced tomatoes and green chilies undrained, 10-ounce
- 1 cup water
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- toppings: sour cream tomatoes, diced avocado, cilantro (optional)
Ingredients
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Instructions
- In a large skillet or pot, sauté the onions in two tablespoons of olive oil over medium heat. Season the chicken with salt and pepper.
- Once the onions soften, increase the heat to medium-high and add the chicken to the pan.
- Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
- Push the chicken to one side of the pan and add an additional tablespoon of olive oil to the other side.
- Add the uncooked rice to the olive oil and saute it for a couple of minutes.
- Add the enchilada sauce, diced tomatoes, water, and cumin. Stir to combine. Bring mixture to a boil, then lower the heat to a simmer and cover the pan with a tight-fitting lid.
- Cover the pan. Cook the chicken and rice mixture, making sure to stir every once in a while, for about 15 minutes or until the rice is tender and the liquid is absorbed.
- Sprinkle cheese on top and cover the pan with a lid, letting it sit for 1-2 minutes or until the cheese has melted.
- Serve, sprinkle with desired toppings, and enjoy!
Recipe Notes
Photo & recipe credits to: Cooking Professionally
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