One-Pot Chicken Enchilada Rice


If you're looking for a quick dish to make, then this recipe for one-pot chicken enchilada rice is one to add to your repertoire.

Cooking Info

Prep Time: 10 mins

Cook Time: 45 mins

Servings: 5

Nutrition Information

Calories: 478

Protein: 37g

Carbs: 60g

Fat:  10g

Food Diary Barcode

Ingredients

1 tsp oil

1 onion, chopped

1 red pepper, chopped

1 green pepper, chopped

50 g (2 oz) chorizo, chopped

15 g (1 tbsp) garlic, pureed or very finely chopped

500 g (1 lb) chicken breast, chopped

2 tbsp fajita seasoning mix

300 g (10 oz) white rice, uncooked weight

400 g (14 oz) chopped tomatoes

700 ml (3 cups) chicken stock, made with one stock cube

400 g (14 oz) can of beans (kidney, black, mixed etc), drained

100 g (4 oz) low-fat cheddar, grated

Method


  1. Heat the oil in a large pan on medium/high heat and add the onion, peppers and chorizo and fry for about 5 minutes until the vegetables have softened.
  2. Add the garlic, chicken breast and fajita seasoning to the pan and fry for a few minutes.
  3. Add the rice, chopped tomatoes and stock, mix everything through, cover and simmer for around 15 minutes.
  4. Add the beans, cover the pan and continue to simmer for a further 5 minutes or until the majority of the liquid has been absorbed and the rice is cooked.
  5. Turn off the heat but leave the pan on the hob. Sprinkle the grated cheese ontop, cover with the lid and let the cheese melt for a few minutes before serving.
  6. Garnish with fresh coriander and a squeeze of lime.