Chicken Enchilada Rice Bowls

In my never-ending search for an easy meal that doesn’t require a lot of clean up afterwards, I happened upon this funky and absolutely delicious recipe.  I’ve tweaked it a bit, because here in New England we simply don’t have some of the original ingredients available to us–for example, my hometown grocery store stocks Ro-tel tomatoes in the ethnic foods aisle and doesn’t even know what enchilada sauce is!  Feel free to do the same…the recipe is pretty forgiving.  One pot–guaranteed!


  •  1 lb. chicken breast, cut into bite sized pieces, raw
  • 1 medium yellow onion, chopped
  • a few tablespoons of olive oil
  • 1 cup uncooked long-grain white rice (brown rice can be substituted, but you will need to add more cooking time to the recipe)
  • 1 can of chicken broth (2 cups)
  • 1 can of drained, rinsed black beans (or whatever beans you prefer)
  • 1 can diced tomatoes and chilies (Ro-Tel is the brand I buy if I can get them, but if you can’t find them, you can substitute with salsa or even petite diced tomatoes)
  • 1 can enchilada sauce (substitute taco sauce if you can’t find this) and some water
  • About a cup of frozen corn
  • 1/2 tsp. salt and pepper
  • 1 tsp. cumin and 2 tsp. chili powder (or use prepared packet mixes–I used the Ortega chili mix, because cumin can’t be found up here most of the time)

Optional toppings: Mexican blend shredded cheese, sour cream, shredded lettuce, sliced black olives or pickled jalapeno

Heat a large skillet or sauce pot for a minute to prevent sticking!  Add olive oil and onions and cook for a minute or so then add your chicken.  Cook for about 5 minutes over medium heat or until chicken is no longer pink.

Into the same pot, add the rice, tomatoes, enchilada sauce, chicken broth, spices, beans, corn and about a cup of water.  Stir to combine and bring contents to a boil.

Reduce heat to simmer and cover pot.  Simmer for about 20 minutes, stirring occasionally.  You want to see the rice has fully absorbed the liquids, so add more time if using brown rice.  Remove from heat, stir and let rest for a few minutes.  Sprinkle with shredded cheese and/or optional toppings, if desired.

See! One pot of deliciousness…just like I promised!

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