The best thing about this enchilada skillet? You’re only going to dirty one pan, so it’s not a crime to “let it soak” overnight. Plus, you choose what you want to add on top: geen onions, cilantro, or avocado—it’s completely up to you. Recipe and photo courtesy of Marjorie Crawford at A Pinch of Healthy.
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Makes 8 servings
Prep time 5 min.
Cook time 35 min.
Ingredients
2 Tbsp olive oil 1 small yellow onion, diced 1 medium bell pepper, diced 1 lb uncooked boneless, skinless chicken breast, chopped into bite-size pieces 1/2 tsp salt 1/4 tsp ground black pepper 1 cup long grain white rice, uncooked 2 cups chicken stock 1 can diced tomatoes (14.5 oz) 1 can green chiles (4 oz) 1 can enchilada sauce (10 oz) 1 cup frozen corn kernels 2 tsp chili powder 1 tsp cumin 1 can black beans (15 oz), drained and rinsed 1 cup Mexican blend cheese, shredded
How to make it
Add the oil to a large 5-qt skillet or pot, and preheat over medium heat for 1 minute. Add the onion, bell pepper, chicken, salt, and pepper to skillet. Cook for about 5 minutes, until the onions soften and chicken is no longer pink, stirring occasionally. Add the rice, and stir to combine. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown. Add the chicken broth, tomatoes, green chiles, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil. Reduce to a simmer, and cover. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 22 minutes for white rice, brown rice will take longer). Remove skillet from the heat. Add the black beans, and stir to combine. Top with cheese. Cover, and let it rest for 5 minutes. Garnish with cilantro, green onions, and avocado.
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The best thing about this enchilada skillet? You’re only going to dirty one pan, so it’s not a crime to “let it soak” overnight. Plus, you choose what you want to add on top: geen onions, cilantro, or avocado—it’s completely up to you.
Recipe and photo courtesy of Marjorie Crawford at A Pinch of Healthy.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 5 min.
Cook time 35 min.
Ingredients
2 Tbsp olive oil 1 small yellow onion, diced 1 medium bell pepper, diced 1 lb uncooked boneless, skinless chicken breast, chopped into bite-size pieces 1/2 tsp salt 1/4 tsp ground black pepper 1 cup long grain white rice, uncooked 2 cups chicken stock 1 can diced tomatoes (14.5 oz) 1 can green chiles (4 oz) 1 can enchilada sauce (10 oz) 1 cup frozen corn kernels 2 tsp chili powder 1 tsp cumin 1 can black beans (15 oz), drained and rinsed 1 cup Mexican blend cheese, shredded
How to make it
Add the oil to a large 5-qt skillet or pot, and preheat over medium heat for 1 minute. Add the onion, bell pepper, chicken, salt, and pepper to skillet. Cook for about 5 minutes, until the onions soften and chicken is no longer pink, stirring occasionally. Add the rice, and stir to combine. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown. Add the chicken broth, tomatoes, green chiles, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil. Reduce to a simmer, and cover. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 22 minutes for white rice, brown rice will take longer). Remove skillet from the heat. Add the black beans, and stir to combine. Top with cheese. Cover, and let it rest for 5 minutes. Garnish with cilantro, green onions, and avocado.
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Makes 8 servings
Prep time 5 min.
Cook time 35 min.
Ingredients
2 Tbsp olive oil 1 small yellow onion, diced 1 medium bell pepper, diced 1 lb uncooked boneless, skinless chicken breast, chopped into bite-size pieces 1/2 tsp salt 1/4 tsp ground black pepper 1 cup long grain white rice, uncooked 2 cups chicken stock 1 can diced tomatoes (14.5 oz) 1 can green chiles (4 oz) 1 can enchilada sauce (10 oz) 1 cup frozen corn kernels 2 tsp chili powder 1 tsp cumin 1 can black beans (15 oz), drained and rinsed 1 cup Mexican blend cheese, shredded
How to make it
Add the oil to a large 5-qt skillet or pot, and preheat over medium heat for 1 minute. Add the onion, bell pepper, chicken, salt, and pepper to skillet. Cook for about 5 minutes, until the onions soften and chicken is no longer pink, stirring occasionally. Add the rice, and stir to combine. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown. Add the chicken broth, tomatoes, green chiles, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil. Reduce to a simmer, and cover. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 22 minutes for white rice, brown rice will take longer). Remove skillet from the heat. Add the black beans, and stir to combine. Top with cheese. Cover, and let it rest for 5 minutes. Garnish with cilantro, green onions, and avocado.
Makes 8 servings
Prep time 5 min.
Cook time 35 min.
Prep time 5 min.
Cook time 35 min.
Prep time
5 min.
Cook time
35 min.
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion, diced
- 1 medium bell pepper, diced
- 1 lb uncooked boneless, skinless chicken breast, chopped into bite-size pieces
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup long grain white rice, uncooked
- 2 cups chicken stock
- 1 can diced tomatoes (14.5 oz)
- 1 can green chiles (4 oz)
- 1 can enchilada sauce (10 oz)
- 1 cup frozen corn kernels
- 2 tsp chili powder
- 1 tsp cumin
- 1 can black beans (15 oz), drained and rinsed
- 1 cup Mexican blend cheese, shredded
How to make it
Add the oil to a large 5-qt skillet or pot, and preheat over medium heat for 1 minute. Add the onion, bell pepper, chicken, salt, and pepper to skillet. Cook for about 5 minutes, until the onions soften and chicken is no longer pink, stirring occasionally. Add the rice, and stir to combine. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown. Add the chicken broth, tomatoes, green chiles, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil. Reduce to a simmer, and cover. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 22 minutes for white rice, brown rice will take longer). Remove skillet from the heat. Add the black beans, and stir to combine. Top with cheese. Cover, and let it rest for 5 minutes. Garnish with cilantro, green onions, and avocado.
Add the oil to a large 5-qt skillet or pot, and preheat over medium heat for 1 minute.
Add the onion, bell pepper, chicken, salt, and pepper to skillet. Cook for about 5 minutes, until the onions soften and chicken is no longer pink, stirring occasionally.
Add the rice, and stir to combine. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
Add the chicken broth, tomatoes, green chiles, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
Reduce to a simmer, and cover. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 22 minutes for white rice, brown rice will take longer).
Remove skillet from the heat. Add the black beans, and stir to combine. Top with cheese. Cover, and let it rest for 5 minutes.
Garnish with cilantro, green onions, and avocado.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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