Ingredients
Scale
- 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 frozen corn, defrosted
- 2 tablespoons chopped cilantro
- 15-ounce can red enchilada sauce
- 1/2 cup water
- 1 cup shredded Colby Jack or Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced green onions, chicken, chili powder, cumin, garlic powder, salt, and pepper. Sauté until chicken is browned.
- Stir in uncooked rice, fire-roasted tomatoes, green chiles, black beans, corn, enchilada sauce, and water. Mix well.
- Bring to a boil, then cover and reduce heat. Simmer for 15-20 minutes until rice is tender.
- Check rice and add water if necessary for desired tenderness.
- Sprinkle cheese on top, cover, and let melt for 2-3 minutes.
- Garnish with cilantro and green onions before serving.
Last Step:
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Use fresh ingredients whenever possible for the best flavor.
Stir occasionally to ensure even cooking and prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 500
- Sugar: 2
- Sodium: 800
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 8
- Protein: 30
- Cholesterol: 70