Description
This Chicken Enchilada Rice is a flavorful one-pan dish that’s perfect for a family meal, combining tender chicken, rice, and cheese with delicious enchilada sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 2 tbsp taco seasoning
- 2–3 tbsp neutral flavored oil
- 1 small onion, diced
- 1 bell pepper, any color, seeds & stem removed
- 2 cloves garlic, minced
- 1 cup uncooked long grain white rice, rinsed
- 1 can unsalted corn, drained
- 1 can unsalted black beans, drained
- 2 1/2 cups red enchilada sauce
- 2 cups chicken stock
- 2 cups grated cheese – mozzarella, Oaxaca, cheddar, Monterey jack, etc
- 1–2 limes cut into wedges
- Fresh cilantro, green onions, avocado, etc for serving – optional
Instructions
- Cut chicken in half, horizontally to make 2 thin steaks out of each breast OR place the breasts between two pieces of plastic wrap or parchment paper and pound them down to make them even in thickness (about ¼-inch thick). Season both sides with taco seasoning. Set aside.
- Warm a large, heavy-bottomed pan or skillet with 2 tbsp oil over a medium-high heat until hot and simmering. Add chicken and cook about 4-5 minutes until golden brown then flip and cook the other side about 2-3 minutes. Remove from the pan and set aside on a plate. Cover with foil to keep warm.
- Reduce to medium heat. Add onion, bell pepper and garlic. Sauté about 5 minutes to soften.
- Add rice, beans and corn to the pan and mix well into the onion mixture.
- Stir in the enchilada sauce and chicken stock. Bring the liquids to a boil. Let boil for about 1 minute, then reduce temperature to maintain a gentle simmer. Cook with the lid on for 15-20 minutes or until most of the liquid is gone.
- Slice or shred the chicken then stir into the rice. Place the lid back on and cook another 5-10 minutes until the rice is tender and cooked, and no liquid remains.
- Turn off the heat but leave the pot on the burner. Taste and season with salt if needed. Sprinkle the grated cheese over the top. Leave about 10 minutes to rest the rice and let the cheese melt. If you want the cheese bubbly, broil in the oven for 1-2 minutes under the grill.
- Serve with lime wedges on the side to juice over the top to make the flavors pop. Add garnishes if desired and enjoy.
Notes
- This dish can be customized with your choice of protein or vegetables.
- Feel free to adjust the level of taco seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 80mg