Chicken Enchilada Rice (One-Pot Recipe)
This chicken enchilada rice is a delicious one-pot meal that is made with tender chicken and rice, zesty seasonings, corn, black beans, diced green chiles, green enchilada sauce, lots of shredded cheese, and more. An easy weeknight meal the whole family will enjoy.
Servings: 8 Servings
Ingredients
- 2 boneless skinless chicken breast, cut into small pieces
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ cup uncooked rice
- 14.5 ounce diced tomatoes
- 29 ounce green enchilada sauce
- 15 ounce black beans, drained and rinsed
- 11 ounce whole kernel corn. drained
- 4 ounce green chiles
- 1 ½ cups sharp cheddar cheese shredded
- ⅓ cup chopped cilantro
- ¼ cup green onions, sliced
Instructions
- In a large Dutch oven, over medium heat, add in butter and oil.
- Once butter is melted, add chicken and onion. Sprinkle with seasonings, stir, and cook until chicken is no longer pink and onions are tender.
- Pour in diced tomatoes, enchilada sauce, black beans, corn, green chiles, and uncooked rice.
- Stir to combine, lower heat, cover with lid, and let cook for 15-20 minutes or until rice is tender.
- Cover with shredded cheese, replace lid, and let cook until cheese is melted.
- Remove from heat, and top with cilantro and green onions before serving, if desired.