Ingredients
- 3 tbsp olive oil, divided
- 1 lb chicken breasts, diced into small pieces
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 small yellow onion, diced small
- 1 red pepper, diced small
- 3 cloves garlic, minced
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1 15oz can black beans, drained and rinsed
- 1 15oz can corn, drained and rinsed
- 1 14.5oz can diced tomatoes
- 10 oz can enchilada sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp hot paprika or smoked paprika
- 1 cup shredded cheddar cheese
- cilantro for topping
Instructions
- In a large skillet, heat 2 tbsp oil over medium-high heat. Once hot add chicken, salt, and pepper and cook until 165F. About 6 minutes, stirring occasionally. Set chicken aside.
- Add remaining oil to pan, then add onions and pepper and cook for 5 minutes. Then add garlic and cook another minute.
- Add rice to pan and toast for one minute. Then add in chicken broth, beans, corn, tomatoes, and enchilada sauce. Stir until all combined. Then stir in all of the spices and add the cooked chicken back in.
- Bring to boil and reduce heat to a low simmer. Let cook about 18-20 minutes, stirring often, or until all the liquid is absorbed and the rice has cooked.
- Once cooked, turn off heat and sprinkle cheddar cheese on top. Cover for 5 minutes or until cheese melts.
- Serve!
Category: dinner, one pot, skillet
Method: Stovetop
Cuisine: Mexican
