www.thewholesomedish.com
I made a couple of changes to this recipe but we really liked it.
2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)
Optional Toppings:
Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes
I added some fresh chopped cilantro, too.
Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.
Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.
Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.
Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).
Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
Serve warm with optional toppings.
Makes 6 servings
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