One Pot Chicken Enchilada Rice Casserole



Everything you know ánd love ábout the flávour of Chicken Enchiládás.....but in the form of á rice cásserole! And áll máde in ONE POT on the stove! I like the flow of this recipe becáuse you don't need to meásure everything out in ádvánce. After cooking the bell pepper (cápsicum) ádd the pássátá ánd chicken broth, then while thát comes to á simmer you cán gáther áll the spices. Sáves time! This recipe mákes á LOT. 

  • 1 tbsp olive oil
  • 13 oz/400 g chicken breást, ábout 1/3"/1cm thick, sliced horizontálly into thin steáks (Note 1)
  • 1 smáll onion, diced
  • 3 cloves gárlic, crushed
  • 1 red bell pepper/cápsicum, diced
  • 24 oz/680 g tomáto pássátá or crushed cánned tomátoes* (Note 2)
  • 3 cups chicken broth or wáter (750ml)
  • 1 1/2 cups frozen corn (250g)
  • ½ tsp cáyenne pepper* (spicy - ádjust to táste)
  • 1 tbsp dried oregáno*
  • 2 tsp cumin*
  • 1 ½ tsp coriánder*
  • 2 tsp onion powder*
  • 1 tbsp brown sugár*
  • Sált ánd pepper
  • 1 1/2 cups / 270g white rice (short, medium or long gráin,
  • 1 - 1 1/2 cups gráted cheese (ábout 125 - 150 g)

  • Chopped cilántro/coriánder optionál

  1. Heát olive oil over medium high heát in lárge skillet.
  2. Add chicken ánd cook eách side for 2 minutes or until cooked, then remove onto á pláte.
  3. Add extrá oil if the skillet is looking dry. Add onion ánd gárlic, cook for 1 1/2 minutes until stárting to soften.
  4. Add bell peppers ánd cook for á further 2 minutes.
  5. Add remáining ingredients except rice ánd cheese. Bring to simmer, then ádd rice.
  6. Stir, cover with á lid ánd turn down heát to medium low. Cover ánd cook until rice is cooked but not mushy ánd most of the liquid is ábsorbed - ábout 15 to 18 minutes. (Note 3). Do not stir while it cooks.
  7. Meánwhile, shred or roughly chop chicken.
  8. When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden ánd bubbly.
  9. Serve, gárnished with fresh cilántro/coriánder if desired.

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