One Pan Mexican Chicken and Rice Recipe


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


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