One Pan Mexican Chicken and Rice

Step 1

Preheat large ceramic non-stick skillet on medium heat and swirl 1 tbsp oil to coat.

Step 2

Add onion and garlic; saute for 3-4 minutes, stirring occasionally.

Step 3

Push veggies to the side, swirl remaining 2 tbsp oil and add rice, cumin, salt, pepper and saute for 3 minutes, stirring often (rice part only).

Step 4

Add chicken, diced tomatoes, salsa, water and stir.

Step 5

Bring to a boil, cover, reduce heat to low and cook with brown rice for 20 minutes and with white rice for 10 minutes.

Step 6

Stir, cover and cook for another 20 minutes - brown rice and 5 minutes - white rice.

Step 7

Turn off heat, add cheese and cover until melted.

Step 8

Serve hot with desired toppings like cilantro, green onion, avocado, tomato, yogurt etc.