One-Pot Chicken Enchilada Rice

Tender chicken, fluffy rice, black beans, corn, and red enchilada sauce simmer together in one skillet, then finish with melted cheese for an easy Tex-Mex family dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds chicken breasts, boneless, skinless
• 1 tablespoon olive oil
• 1 small yellow onion
• 2 cloves garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup long-grain white rice
• 2 cups red enchilada sauce
• 1 cup low-sodium chicken broth
• 1 15-ounce can black beans
• 1 cup corn kernels
• 1 cup shredded mexican cheese
• 1 teaspoon kosher salt

Cooking instructions

1. Cut the chicken into 1-inch pieces. Dice the onion, mince the garlic, and drain and rinse the black beans. (about 10 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken, salt, chili powder, and cumin. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked. (about 5 min) — Medium-high heat
3. Add the onion and cook for 3 minutes, until softened. Stir in the garlic and rice, coating the rice with the seasoned oil. (about 3 min) — Medium heat
4. Stir in the enchilada sauce and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Do not lift the lid during cooking. (about 18 min) — Low heat
5. Stir in the black beans and corn. Cover and cook for 3 to 5 minutes more, until the rice is tender and most of the liquid is absorbed. Check that the thickest chicken pieces reach 165°F on an instant-read thermometer. (about 5 min) — Low heat
6. Sprinkle the cheese evenly over the rice. Cover and let stand for 2 to 3 minutes, until the cheese melts. Fluff gently and serve hot. (about 3 min)