One Pot Chicken Enchilada Rice Casserole
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.95 out of 5 stars
(85)
Ingredients
5 servings
- 1 tbsp olive oil
- 400g (13oz) chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1)
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 red bell pepper/capsicum, diced
- 680g (24oz) tomato passata or crushed canned tomatoes* (Note 2)
- 3 cups chicken broth or water (750ml)
- 1 1/2 cups frozen corn (250g)
- 1/2 tsp cayenne pepper* (spicy - adjust to taste)
- 1 tbsp dried oregano*
- 2 tsp cumin*
- 1 1/2 tsp coriander*
- 2 tsp onion powder*
- 1 tbsp brown sugar*
- Salt and pepper
- 1 1/2 cups (270g) white rice (short, medium or long grain (, uncooked (Note 4)
- 1 - 1 1/2 cups grated cheese (about 125 - 150 g)
- Chopped cilantro/coriander (optional)
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Preparation
Step 1
Heat olive oil over medium high heat in large skillet.
Step 2
Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
Step 3
Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
Step 4
Add bell peppers and cook for a further 2 minutes.
Step 5
Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
Step 6
Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
Step 7
Meanwhile, shred or roughly chop chicken.
Step 8
When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
Step 9
Serve, garnished with fresh cilantro/coriander if desired.
Step 10
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