Sorry, I’m not feeling very creative right now. I can’t seem to come up with a shorter more creative name. Something like Sombrero bake…that’s horrible. Let’s just leave well enough alone.
Want to know what else I’m sorry for? I forgot to take pictures of this one as I cooked it. And it’s not so much that I forgot to take pictures, as it is that my grandparents were coming over for dinner and while I was prepping and cooking I was also cleaning up the house.
At least it’s ridiculously easy to make. It’s also a one pot dish, so hardly any clean up. Woo hoo!
I’ll give you the basic run down:
Throw some salt and pepper on the chicken, then lightly brown it in the skillet. Take the chicken out, throw in some rice, onion and seasoning and cook it for a few minutes to toast everything up. Add some tomatoes, peppers and broth. Put the chicken back in the skillet and leave it to cook for 12 minutes. Take the chicken out and finish cooking the rice, 12 more minutes. Cut the chicken up, place on top of the rice and sprinkle on some cheese. Done. Fabulous.
Here’s the printable:
Mexican Style Skillet Chicken and Rice
- 4 boneless skinless chicken breasts
- ¼ cup vegetable oil
- 1 cup white rice
- 1 medium sweet onion, chopped medium
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp chili powder
- ¼ tsp cayenne pepper (optional to taste)
- 1 (14.5oz) can diced tomatoes, drained
- 1 green pepper, chopped medium
- 1¼ cups chicken broth
- 1 cup shredded cheddar cheese
- 2 green onions, sliced thin
- Season the chicken on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat then add the chicken and cook for 4 minutes until golden brown on one side. Remove the chicken to a plate, leaving the fat in the pan.
- Add the rice, onion and ½ teaspoon of salt to the pan and cook, stirring frequently, until the rice is toasted and the onion is starting to soften, about 3 minutes. If your rice is browning too much, just turn the heat down. Stir in the garlic, oregano, chili powder and cayenne pepper and cook for about 30 seconds, just until fragrant, and stirring constantly. Stir in the tomatoes, green pepper and broth and bring up to a boil.
- Add the chicken back into the pot (including any juices that are on the plate), browned side up, and just nestled into the rice mixture. Cover the skillet, reduce the heat to low, and let go until the chicken is fully cooked.
- Remove the chicken to a cutting board and tent loosely with foil. Give the rice a quick stir, then cover and continue cooking for another 12 minutes, until the rice is tender and the liquid absorbed. Slice the chicken breasts into ½" pieces.
- Remove the skillet from the heat and arrange the chicken around the perimeter of the skillet. top the chicken with the grated cheese and green onions, then recover and let sit until the cheese is melted, about 5 minutes.
Let me know below!