Recipe library
Chicken Enchilada Rice Skillet
40 min4 servings🍳 1 panPicky-eater safe bet: plain rice$14.00620 cal · 42g protein
Ingredients
- boneless skinless chicken breasts1¼ lb
- long-grain white rice1 cup
- red enchilada sauce1 can
- chicken broth1½ cups
- black beans1 can
- frozen corn1 cup
- yellow onion1 count
- shredded mexican cheese blend1½ cups
- green onions1 bunch
- vegetable oil2 tbsp
Instructions
- 1
Cut chicken into bite-size pieces, season with salt and brown in oil in a large lidded skillet with diced onion, 6 minutes.
- 2
Stir in the rice, enchilada sauce, broth and drained beans. Bring to a boil.
- 3
Cover and simmer on low 18-20 minutes until the rice is tender and the chicken reaches 165°F. Stir in the corn.
- 4
Top with the cheese, cover 2 minutes to melt and finish with sliced green onions.
Photo: DinnerDrop