Description

A quick and flavorful one-pan meal combining rice, tender chicken, black beans, and enchilada sauce topped with melted cheese. Perfect for busy weeknights and ready in under an hour.

Ingredients

Scale

2 tablespoons olive oil

1 pound boneless skinless chicken breasts cut into bite-sized pieces

1 small onion diced

1 bell pepper chopped

2 cloves garlic minced

1 cup long-grain rice uncooked

1 can 15 oz black beans drained and rinsed

1 can 10 oz enchilada sauce

1.5 cups chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 cup corn kernels fresh or frozen

1.5 cups shredded cheddar cheese

salt and pepper to taste

fresh cilantro chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat

2. Season chicken with salt and pepper and sauté for 5 to 7 minutes until lightly browned then remove

3. Add onion, bell pepper, and garlic to the same skillet and cook for 2 to 3 minutes until softened

4. Stir in rice and toast for one minute

5. Pour in enchilada sauce and chicken broth then add cumin and chili powder

6. Return chicken to the skillet and stir in black beans and corn

7. Cover and simmer on medium-low for 20 to 25 minutes until rice is tender and liquid is absorbed

8. Sprinkle cheese over the top and cover for 5 minutes until cheese melts

9. Garnish with cilantro and serve directly from the skillet

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: main dish
Method: skillet
Cuisine: mexican

Nutrition

Serving Size: 1 serving
Calories: 410
Fat: 13
Carbohydrates: 38
Protein: 31

Keywords: chicken, enchilada, skillet, easy recipe, weeknight meal, high protein