One Pot Mexican Chicken and Rice

4.53 from 19 votes

One Pot Mexican Chicken and Rice has chicken, rice and vegetables cooked in a flavorful broth for a no-fuss meal. Ready in 30 minutes!

Prep Time10

Cook Time25

Rest5

Total Time40

Course: Main Course

Cuisine: Mexican

Servings: servings

1 1/2 pounds Boneless, skinless chicken breasts cut into bite-size chunks
Olive oil
Salt & pepper
1 cup Long-grain white rice uncooked
2 cups Chicken broth
8 ounces Canned tomato sauce
1 teaspoon Caldo de Tomate (tomato bouillon) optional, can use chicken bouillion instead.
2 teaspoon Minced garlic
1 teaspoon Chili powder
1 1/2 cups Frozen peas & carrots or mixed vegetables

Season with salt and pepper. Heat 2 tablespoons of oil in a large, deep skillet over medium heat and add chicken. Cook until just barely browned, but not fully cooked through.
Push chicken to the side and add a teaspoon of oil to the empty side of the pan. Add one cup of long grain white rice and saute for one minute, stirring constantly.
Add chicken broth, tomato sauce, boullion, garlic, chili powder and frozen vegetables to the skillet. Stir everything together and bring to a boil.
Cover and reduce heat to low for about 20 minutes or until rice is tender and fluffy. If there is still liquid in the pan, uncover and simmer until the liquid is reduced.
Let sit for several minutes for the sauce to thicken, then garnish with sliced olives or cilantro if desired.

Jasmine rice works great if you don’t have long grain white rice.
The Caldo de Tomat is tomato bouillon and can be left out or replaced with chicken bouillon.
For the veggies, you can use any frozen veggies that you have on hand. Fresh can be used but I recommend cooking them separately and adding them at the end to keep them from getting mushy.
Leftovers:
- Refrigerate for up to 3-4 days
- Freeze for up to 4-6 months.
- Reheat in the microwave or on the stove top (recommended).

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