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One-Pot Chicken Enchilada Rice

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45min

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6 servings

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This One-Pot Chicken Enchilada Rice is a hearty and flavorful meal that combines the rich taste of enchiladas with the convenience of a one-pot dish. Tender chicken, fluffy rice, and beans are simmered in a zesty enchilada sauce, then topped with melted cheese. It's a perfect fusion of Mexican-inspired flavors that's both satisfying and easy to prepare. Ideal for busy weeknights or casual gatherings, this dish offers a complete meal with minimal cleanup.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
7 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the ingredients

Dice the chicken breasts into 1-inch cubes. Finely dice the onion. Mince the garlic cloves.

2
Cook the chicken

In a large pot or deep skillet, heat olive oil over medium-high heat. Add diced chicken and cook for 5-6 minutes until browned.

3
Sauté aromatics

Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened.

4
Add rice

Stir in the long-grain white rice. Toast for 1-2 minutes, stirring constantly.

5
Add beans and corn

Drain and rinse the black beans. Add them to the pot along with the corn kernels.

6
Pour in liquids

Add the enchilada sauce and chicken broth to the pot. Stir to combine.

7
Season the mixture

Add ground cumin, chili powder, and salt. Stir well to distribute the spices evenly.

8
Bring to a boil

Increase heat to high and bring the mixture to a boil.

9
Simmer

Once boiling, reduce heat to low, cover the pot, and simmer for 20-22 minutes, or until rice is tender and liquid is absorbed.

10
Add cheese

Remove the pot from heat. Sprinkle shredded cheddar cheese over the top of the rice mixture.

11
Let it rest

Cover the pot again and let it sit for 5 minutes to allow the cheese to melt.

12
Fluff and serve

Fluff the rice mixture with a fork, incorporating the melted cheese. Serve hot.

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