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8) One-Pan Chicken Enchilada Rice

Print Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long-grain white rice
  • 1 cup low-sodium chicken broth
  • 1 cup red enchilada sauce
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped cilantro

Method
 

  1. Heat the oven to 375°F.
  2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Cook the chicken for 4 minutes.
  3. Stir in the rice, broth, enchilada sauce, beans, corn, chili powder, cumin, and salt.
  4. Cover and bake for 25 minutes, until the rice is tender and the chicken reaches 165°F.
  5. Sprinkle on the cheese. Bake uncovered for 3 minutes, then top with cilantro.