5 One Pot Dinners My Family Requests Every Week
5 One Pot Dinners My Family Requests Every Week is a easy Tex-Mex recipe that serves 4. 350 calories per serving. Recipe by Julia Pacheco on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $7.64 total, $1.91 per serving
Ingredients
- 2 Tbsp Olive Oil (for sautéing the chicken)
- 1 lb Chicken Breast or Thighs (cut into bite‑size cubes)
- 1 tsp Salt (season chicken and sauce)
- ½ tsp Black Pepper (freshly ground if possible)
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 Tbsp Garlic (minced (about 3 cloves))
- 10 oz Diced Tomatoes with Green Chilies (undrained)
- 8 oz Tomato Sauce
- 1.5 cup Chicken Broth (low‑sodium preferred)
- 1 cup White Rice (uncooked, long‑grain preferred)
- ½ cup Shredded Cheddar or Mexican Blend Cheese (for topping, melts well)
Instructions
Prep Ingredients
Cube the chicken into bite‑size pieces, mince the garlic, and measure out all spices, liquids, and rice.
Time: PT5M
Sauté Chicken
Heat 2 Tbsp olive oil in the skillet over medium‑high heat. Add the chicken, season with ½ tsp salt and ½ tsp pepper, and cook, stirring occasionally, until the pieces are cooked through and lightly browned, about 7‑8 minutes.
Time: PT8M
Temperature: Medium‑high
Add Aromatics & Spices
Stir in the minced garlic, 1 tsp chili powder, 1 tsp cumin, and an extra pinch of salt and pepper. Cook, stirring, until the garlic is fragrant, about 1‑2 minutes.
Time: PT2M
Temperature: Medium
Incorporate Tomatoes, Broth, and Rice
Add the 10 oz can of diced tomatoes with green chilies, the 8 oz can of tomato sauce, 1½ cup chicken broth, and 1 cup uncooked rice. Stir to combine all ingredients.
Time: PT2M
Temperature: Medium
Simmer Until Rice Is Tender
Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 20 minutes. Stir once every 5 minutes to prevent the rice from sticking.
Time: PT20M
Temperature: Low
Finish With Cheese
When the rice is tender, sprinkle the shredded cheese over the top, replace the lid, and let sit for 2 minutes until the cheese melts.
Time: PT2M
Serve
Fluff the rice gently with a fork, then serve hot. Optional toppings: guacamole, sour cream, lime wedges, and chopped parsley.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Gluten‑Free (if using gluten‑free broth), High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Chicken Breast or Thighs: turkey breast, ground chicken
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
- Instead of Chili Powder: cajun seasoning, chipotle powder
- Instead of Ground Cumin: coriander powder
- Instead of Garlic: garlic paste
- Instead of Diced Tomatoes with Green Chilies: regular diced tomatoes, fire-roasted tomatoes
- Instead of Tomato Sauce: crushed tomatoes
- Instead of Chicken Broth: vegetable broth, water with bouillon
- Instead of White Rice: basmati rice, jasmine rice
- Instead of Shredded Cheddar or Mexican Blend Cheese: Monterey Jack, Queso fresco
Equipment Needed
- Large Skillet or Deep Frying Pan with Lid
- Wooden Spoon or Heat‑Resistant Spatula
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Can Opener
Critical Steps — Do Not Skip
- Cook chicken until fully done (165°F) to avoid foodborne illness.
- Stir the rice occasionally while simmering to prevent burning.
- Allow the cheese to melt with the lid on to keep the dish moist.
Chef Tips from the Video
- Use a heavy‑bottomed skillet to distribute heat evenly and prevent scorching.
- For extra flavor, deglaze the pan with a splash of lime juice after the chicken is browned.
- If you like extra heat, add a pinch of cayenne or a sliced jalapeño with the tomatoes.
Troubleshooting
Rice sticks to the bottom of the pan.
Stir gently every few minutes and ensure the heat is low during the simmer. Add a little extra broth if needed.
Chicken is dry.
Do not over‑cook the chicken in the first step; it only needs to be cooked through before adding liquids.
Sauce is too watery.
Increase simmer time uncovered for a few minutes to reduce, or add a tablespoon of tomato paste.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently with a splash of broth.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cube and season the chicken up to 24 hours ahead; store in a sealed bag in the fridge.
- Pre‑measure spices and liquids in separate containers for a faster assembly.
- Cooked rice can be made a day ahead; reheat with a splash of broth before adding to the pan.
Frequently Asked Questions
What is the cultural significance and history of Chicken Taco Rice in Tex‑Mex cuisine?
Chicken Taco Rice is a modern, American‑style adaptation of traditional Mexican taco fillings combined with rice, a staple in many Tex‑Mex home‑cooked meals. It reflects the convenience‑driven cooking style of the United States while keeping the bold flavors of cumin, chili powder, and green chilies that are central to Mexican cuisine.
What are the traditional regional variations of taco rice in Tex‑Mex cuisine?
In Texas, taco rice often uses ground beef and is served over a bed of seasoned rice, sometimes topped with lettuce, cheese, and salsa. In California, a lighter version may incorporate grilled chicken and avocado. The one‑pot version by Julia Pacheco simplifies it by cooking everything together in a single skillet.
How is Chicken Taco Rice traditionally served in Tex‑Mex households?
It is typically served hot straight from the pan, topped with shredded cheese, a dollop of sour cream, guacamole, fresh cilantro, and a squeeze of lime. It can be eaten on its own or with warm tortillas on the side.
What occasions or celebrations is Chicken Taco Rice associated with in Tex‑Mex culture?
Chicken Taco Rice is popular for casual gatherings like Taco Tuesday, family weeknight dinners, and backyard barbecues where a quick, crowd‑pleasing dish is needed without extensive prep.
What makes Chicken Taco Rice special or unique in Tex‑Mex cuisine?
Its one‑pot nature reduces cleanup while still delivering layered flavors from browned chicken, aromatic spices, and the comforting texture of rice. The inclusion of diced tomatoes with green chilies adds a bright, slightly spicy kick that distinguishes it from plain chicken‑and‑rice dishes.
What are the most common mistakes to avoid when making Chicken Taco Rice?
Common errors include over‑cooking the chicken before adding the rice, using too high a heat during the simmer which can scorch the rice, and not stirring occasionally, which leads to a stuck bottom. Also, forgetting to cover the pan can cause the liquid to evaporate too quickly.
Why does this Chicken Taco Rice recipe use a skillet instead of a rice cooker?
The skillet allows the chicken to brown and develop caramelized bits that add depth to the sauce, something a rice cooker cannot achieve. It also keeps the dish truly "one‑pot" with all flavors melding together on the stovetop.
Can I make Chicken Taco Rice ahead of time and how should I store it?
Yes, you can prepare the entire dish up to the cheese‑melting step, let it cool, and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth, then add the cheese and let it melt before serving.
What texture and appearance should I look for when the rice is done?
The rice should be tender but still hold its shape, with each grain separate and lightly coated in the tomato‑spice sauce. There should be no hard center, and the mixture should look slightly creamy from the broth.
How do I know when Chicken Taco Rice is done cooking?
Taste a grain of rice; it should be fully cooked with no crunch. The liquid should be mostly absorbed, and the chicken should be opaque and reach 165°F. A quick visual check for a glossy, slightly thickened sauce confirms it’s ready.
What does the YouTube channel Julia Pacheco specialize in?
The YouTube channel Julia Pacheco focuses on simple, affordable, and family‑friendly recipes, especially one‑pot meals, quick weeknight dinners, and dishes from her cookbook "Make It Simple." She emphasizes realistic cooking that fits busy lifestyles.
How does the YouTube channel Julia Pacheco's approach to Tex‑Mex cooking differ from other cooking channels?
Julia Pacheco prioritizes minimal equipment and pantry staples, delivering Tex‑Mex flavors in streamlined, one‑pot formats. Unlike channels that showcase elaborate plating or specialty tools, she keeps the process straightforward, budget‑conscious, and accessible to home cooks of all skill levels.
Last updated: September 6, 2026
