Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Servings: 5
All the amazing flavour of a chicken enchilada in a rice casserole form! More than enough to feed the crowd and extra delicious for everyone to love!
Ingredients
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1 tablespoon olive oil
400 grams (13 ounces) chicken breast, about 1/3-inch/1cm thick, sliced horizontally into thin steaks
1 small onion, diced
3 cloves garlic, crushed
1 red bell pepper/capsicum, diced
680 grams (24 ounces) tomato passata or crushed canned tomatoes
3 c. chicken broth or water (750ml)
1 1/2 c. frozen corn (250 grams)
1/2 teaspoon cayenne pepper (spicy – adjust to taste)
1 tablespoon dried oregano
2 teaspoon cumin
1 1/2 teaspoon coriander
2 teaspoon onion powder
1 tablespoon brown sugar
Salt and pepper
1 1/2 c. (270 grams) white rice (short, medium, or long-grain, uncooked
1 – 1 1/2 c. grated cheese (about 125 – 150 grams)
TO SERVE:
Chopped cilantro/coriander optional
How to make One Pot Chicken Enchilada Rice Casserole
Step 1: In a large skillet, heat the olive oil over medium-high heat.
Step 2: Once the oil is hot, add the chicken to the skillet and cook for about 2 minutes per side until cooked through. Transfer the chicken to a plate.
Step 3: If the skillet is looking dry, add extra oil before adding in the onion and garlic. Cook for about 1 1/2 minutes until beginning to tender.
Step 4: Add in the bell peppers and continue to cook for 2 minutes more.
Step 5: Add in the rest of the ingredients except the rice and cheese. Bring this to a simmer, then add in the rice.
Step 6: Stir well, then cover the skillet with a lid. Adjust the heat to medium-low and cook for about 15 to 18 minutes until the rice is cooked through but not mushy and most of the liquid is evaporated. Make sure to not stir as it cooks.
Step 7: In the meantime, roughly chop or shred the chicken.
Step 8: Quickly stir the chicken into the rice once it is cooked, then sprinkle with cheese. Broil or grill until bubbly and golden.
Step 9: If desired, garnish with cilantro/coriander and serve. Enjoy!
Notes:
Into thin steaks, slice the chicken so they cook faster on the stove. If you prefer, pound them thinner with a meat mallet or rolling pin.
If you cannot find tomato passata, simply puree canned tomatoes or crushed canned tomatoes.
If needed, add more water as the inconsistency can affect the amount of water needed to cook the rice. You have to leave a bit of liquid in the rice so it is slightly saucy. And even the rice finished cooking that it continue to absorb liquid.
For this recipe make sure to only use short, medium, or long-grain white rice. Brown rice, risotto, Calasparra (paella) rice, or wild rice are not suitable. And if you prefer, substitute the enchilada sauce with 24 ounces or 680 grams of store-bought Enchilada Sauce.
Store in the fridge or freezer. Reheat in the microwave if stored in the fridge. If frozen, thaw before reheating.
NUTRITION FACTS:
Serving: 443g
Calories: 490cal (25%)
Ingredients
- 1 tablespoon olive oil
- 400 grams (13 ounces) chicken breast, about 1/3-inch/1cm thick, sliced horizontally into thin steaks
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 red bell pepper/capsicum, diced
- 680 grams (24 ounces) tomato passata or crushed canned tomatoes
- 3 c. chicken broth or water (750ml)
- 1 1/2 c. frozen corn (250 grams)
- 1/2 teaspoon cayenne pepper (spicy - adjust to taste)
- 1 tablespoon dried oregano
- 2 teaspoon cumin
- 1 1/2 teaspoon coriander
- 2 teaspoon onion powder
- 1 tablespoon brown sugar
- Salt and pepper
- 1 1/2 c. (270 grams) white rice (short, medium, or long-grain, uncooked
- 1 - 1 1/2 c. grated cheese (about 125 - 150 grams)
- TO SERVE:
- Chopped cilantro/coriander optional
Instructions
Step 1: In a large skillet, heat the olive oil over medium-high heat.
Step 2: Once the oil is hot, add the chicken to the skillet and cook for about 2 minutes per side until cooked through. Transfer the chicken to a plate.
Step 3: If the skillet is looking dry, add extra oil before adding in the onion and garlic. Cook for about 1 1/2 minutes until beginning to tender.
Step 4: Add in the bell peppers and continue to cook for 2 minutes more.
Step 5: Add in the rest of the ingredients except the rice and cheese. Bring this to a simmer, then add in the rice.
Step 6: Stir well, then cover the skillet with a lid. Adjust the heat to medium-low and cook for about 15 to 18 minutes until the rice is cooked through but not mushy and most of the liquid is evaporated. Make sure to not stir as it cooks.
Step 7: In the meantime, roughly chop or shred the chicken.
Step 8: Quickly stir the chicken into the rice once it is cooked, then sprinkle with cheese. Broil or grill until bubbly and golden.
Step 9: If desired, garnish with cilantro/coriander and serve. Enjoy!
Notes
Into thin steaks, slice the chicken so they cook faster on the stove. If you prefer, pound them thinner with a meat mallet or rolling pin. If you cannot find tomato passata, simply puree canned tomatoes or crushed canned tomatoes. If needed, add more water as the inconsistency can affect the amount of water needed to cook the rice. You have to leave a bit of liquid in the rice so it is slightly saucy. And even the rice finished cooking that it continue to absorb liquid. For this recipe make sure to only use short, medium, or long-grain white rice. Brown rice, risotto, Calasparra (paella) rice, or wild rice are not suitable. And if you prefer, substitute the enchilada sauce with 24 ounces or 680 grams of store-bought Enchilada Sauce. Store in the fridge or freezer. Reheat in the microwave if stored in the fridge. If frozen, thaw before reheating.
