One Pan Mexican Chicken and Rice

INGREDIENTS

2 tablespoons extra virgin olive oil
½ white onion , diced finely
1 pound boneless skinless chicken breasts , cut into bite sized pieces
1 teaspoon of kosher salt and freshly ground pepper to taste
2 cloves of garlic , minced
1 cup uncooked long grain white rice
1 (10 oz) can Old El Paso red enchilada sauce
1 (10 oz) can diced tomatoes and green chilies, undrained
1 cup water
1/2 teaspoon ground cumin
1 cup shredded cheddar cheese or Mexican-blend cheese
(optional) Toppings: sour cream, tomatoes, diced avocado, cilantro

INSTRUCTIONS

In a large skillet (about 12-inch) or pan, sautée onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
Once onions soften, increase the heat to medium high and add chicken to the pan.
Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Add the uncooked rice in 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.
Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed making sure to stir every once in a while.
Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Top with desired toppings and eat!

RECIPE NOTES

Update: Many of you have made this and some have had their rice not cook. You can definitely add 1/2 to 1 cup of water to the mixture as needed to make sure your rice cooks.

source:https://www.the-girl-who-ate-everything.com/one-pan-mexican-chicken-rice/