We’ve created a quick and simple one-pot recipe perfect for those nights when you don’t want to slave over a stove cooking or spend a lot of time afterward cleaning up. One-Pot Mexican Chicken & Rice Casserole requires few ingredients, but is chock full of south of the border flavor!
The casserole can be served wrapped in a flour tortilla for a dynamite burrito experience. But, our favorite way to enjoy it is straight out of the pan with a side of tortilla chips and salsa. Give it a try and let us know what you think!
ONE-POT MEXICAN CHICKEN & RICE CASSEROLE
2 Tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked rice
1 – 15 oz. can black beans, drained and rinsed
1 – 14 1/2 oz. can diced tomatoes, drained
2 1/2 cups chicken broth
1 packet taco seasoning
2 cups shredded Mexican cheese blend, divided
Diced fresh tomatoes
Chopped green onions
1. Heat 1 Tablespoon olive oil in a stock pot over medium-high heat. Add chicken breast pieces and season with salt and pepper. Saute chicken until lightly browned. Remove from pan.
2. In the same pan, heat olive oil over medium-high heat. Saute rice until it is just beginning to turn light brown. Stir in beans, tomatoes, broth and taco seasoning. Stir until well combined. Place chicken pieces on top and cover. Bring to a simmer and cook until rice in tender, about 25 minutes.
3. Sprinkle half of the cheese on top and cover until cheese is melted. Serve topped with remaining cheese, fresh tomatoes, green onions and tortilla chips.