Mexican Chicken and Rice
Mexican chicken and rice is a heathy, hearty, comfort food dinner full of southwest flavors the whole family will love!
Servings: 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 3 green onions sliced
- 1 pound chicken breasts cut into bite sized pieces
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup uncooked long grain white rice
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounce can diced green chiles
- 1 cup canned black beans drained and rinsed
- 1/2 cup defrosted frozen corn
- 2 tablespoons chopped cilantro
- 15 ounce can red enchilada sauce
- 1/2 cup water
- 1 cup shredded Colby Jack cheddar or Monterey Jack cheese
Instructions
- Add a tablespoon of olive oil to a large skillet that has a lid (or pot) and heat it over medium-high heat. Add in the green onions, chicken, spices, salt and pepper. Cook just until the chicken is browned, but not cooked through, about 2-3 minutes.
- Add the rice, corn, black beans, green chiles, water, and enchilada sauce to the skillet. Stir everything together and bring it to a low boil.
- Once boiling, cover the pan with a lid and turn the heat down to low. Cook for 15-20 minutes or until the rice is tender. Stir the rice every few minutes to prevent it from sticking to the bottom of the pan. If the liquid absorbs before the rice is cooked, add in 1/4 cup of water at a time until it’s tender.
- Once the rice is cooked turn off the heat. Sprinkle the cheese over the top and cover again with the lid. Keep it covered for another 2-3 minutes or until the cheese is melted. Garnish with green onions and cilantro or other toppings of your choice.
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 44g | Protein: 53g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 1371mg | Fiber: 10g | Sugar: 13g