- 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
- 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.
- Once onions soften, increase the heat to medium high and add chicken to the pan.
- Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
- Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
- Add the uncooked rice in the olive oil and saute it for a couple of minutes.
- 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.
- Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed.
- Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
- Top with desired toppings and eat!
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