Chicken Enchilada Rice
Cheesy Chicken Enchilada Rice is a one pot meal you can make in under an hour. A weeknight dinner that's protein packed & meal prep friendly!
Servings: 4 2 cup servings
Calories: 713kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ lb boneless, skinless chicken breasts cut in ½ inch cubes
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- 3 cups diced red bell peppers
- 1 ½ cups enchilada sauce
- 1 ½ cup low sodium chicken broth
- 1 15 oz can low sodium black beans rinsed and drained
- 1 cup dry white rice
- ½ cup corn
- 1 cup shredded cheddar cheese
Instructions
- In a large sauté pan, heat the olive oil over medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally.
- Add the onions and garlic to the pan. Sauté for 5 minutes.
- Add the bell peppers, enchilada sauce, chicken broth, black beans, rice and corn to the pot. Stir together, cover and bring to a boil.
- Once boiling, reduce the heat to medium and cook for 15-20 minutes, stirring occasionally until the rice is cooked and has absorbed most of the liquid.
- Once the rice has cooked, top with cheddar cheese. Cover the pan for one minute and let the cheese melt.
- Serve in a bowl and top with your favorite hot sauce, sour cream or salsa!
Nutrition
Serving: 2cups | Calories: 713kcal | Carbohydrates: 76g | Protein: 57g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 761mg | Potassium: 1439mg | Fiber: 13g | Sugar: 8g | Vitamin A: 4489IU | Vitamin C: 153mg | Calcium: 280mg | Iron: 5mg
