Do you ever get home from a long day at the office and not know what you’re going to make? I know most people think that food bloggers are always full of these brilliant meal ideas and are never stumped as to what to make for dinner. This is very much not the case.
I make dinner 6 nights a week (we treat ourselves to a meal out once a week) and out of those 6 nights most likely 3-4 of those nights I'm clueless as to what to make. However, if I can plan well, some weeks I know exactly what we are eating every single night of the week! Those are fantastic weeks in my book.
The other week I came from work in a haze from the craziness I endured at work that day. I wanted a simple one pot meal. I looked in my refrigerator and in my pantry to see what I had on hand. I had some poblano peppers and to be honest I was in the mood for Mexican food. I decided I would make a skillet Mexican chicken & rice meal. Now I know what you might be thinking… this ingredient list is as long as the state of California. Yes, it may be, but it’s actually much easier to make than you might think!
My husband was also grateful for the few dishes he would have to wash that night.
I paired this one-pot skillet Mexican chicken & rice recipe with my favorite classic guacamole recipe and my homemade salsa. If you don't feel in the mood to make guacamole and salsa feel free to use the store bought variety or top the skillet with sour cream or eat it as is.
I served the skillet right on the table and let everyone serve themselves! This made for a little less work for me! So the next time you’re stumped and not sure what to make for dinner you must try my skillet Mexican chicken & rice recipe!
If you're looking for more Mexican one-pot meals, you'll love my Crock Pot Chicken Enchilada Stuffed Peppers!
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 pound chicken tenders
- 2 poblano peppers, diced
- 1/2 medium onion, diced
- 1 cup long grain rice
- 2 cups chicken broth
- 2 plum tomatoes, diced
- 1/2 cup fresh cilantro, minced
- 5 green onions, sliced
- 1/2 lime, juiced
- 1 cup mexican style shredded cheese
1. In a large oven-safe 10-inch skillet preheat pan with canola oil and butter on medium. While skillet is heating mix together the cumin, chili powder, coriander, garlic powder, and salt in a bowl. Place chicken strips in zip top bag and sprinkle seasoning mixture in bag. Seal bag and massage chicken so that the seasoning is on all of the chicken.
2. Remove the chicken from the bag and place in the skillet (evenly spaced). Cook on medium heat for 7 minutes (turn the chicken over half way through). Remove chicken from skillet and set to the side.
3. Place the poblano peppers and onions in the skillet and cook for 1 minute. Mix a few times then add 1 cup rice to the skillet. Cook for 1 additional minute mixing continuously so your rice can toast Then add 2 cups chicken broth. Place lid on top and cook for 10 minutes. Then stir and cook for another 5 minutes longer with the lid on. Mix a few more times and test to see if rice is done. If it still needs a few more minutes to cook and all the broth has evaporated feel free to add 1/4 cup of chicken broth or water to the pan.
4. While rice is cooking preheat broiler on high.
5. Once the rice is done cooking mix in diced plum tomatoes, cilantro, green onions, and 1/2 of lime juiced. Then chop chicken into bite size pieces. Add to the top of the skillet and then sprinkle 1 cup of cheese over the top of the chicken. Place the skillet in the broiler for 1 minute until the cheese is melted and bubbly. Serve immediately.
Serve with guacamole and salsa!