Serves: 4-6
Ingredients
    • 2 tablespoons extra virgin olive oil
    • ½ white onion, diced finely
    • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
    • 1 teaspoon of kosher salt and freshly ground pepper to taste
    • 2 cloves of garlic, minced
    • 1 cup uncooked long grain white rice
    • 1 (10 oz) can Old El Paso red enchilada sauce
    • 1 (10 oz) can diced tomatoes and green chilies
    • ½ teaspoon ground cumin
    • 1 cup shredded cheddar cheese or Mexican-blend cheese
    • (optional) Toppings: sour cream, tomatoes, diced avocado, cilantro
Instructions
  1. In a large skillet (about 12-inch) or pan, sautée onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
  2. Once onions soften, increase the heat to medium high and add chicken to the pan.
  3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  5. Add the uncooked rice in the olive oil and saute it for a couple of minutes.
  6. Add the enchilada sauce, diced tomatoes, and cumin. Stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a lid.
  7. Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed.
  8. Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
  9. Top with desired toppings and eat!

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