One-Pot Enchilada Style Chicken and Rice
In collaboration with
Laura Beaulé - Dash of Honey
A flavorful one-pot chicken enchilada rice with Exceldor chicken, black beans, and Perron aged cheddar. Creamy, spicy, and easy to make, it’s perfect for a family lunch or dinner.
Breasts
Casseroles and gratins
Nachos and tacos
One pot and Sheet Pan
Oven
Skillet
Mexican Recipes
Internationally inspired
Kids’ Favourites
Routine Ready Recipes
4-6
Portions
10 min
Prepping
35 min
Cooking
Recipe
Easy
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2–3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cumin
- 1 tsp salt
- 1 cup long-grain rice
- 2 cups chicken broth
- 2 cups tomato purée
- 1 can black beans (398 ml/14 oz), drained and rinsed
- 4–8 corn tortillas
- 2 cups aged cheddar cheese, shredded (170 g piece, Fromagerie Perron)
- Optional toppings: sour cream, chopped cilantro, sliced radishes, lime juice, hot sauce
Directions
Click the steps to erase them.
- In a large oven-safe skillet or shallow pot, heat 2 tbsp olive oil over medium-high heat. Add 2 chicken breasts and sear for 2 minutes per side. Remove and set aside.
- In the same pan, add 1 chopped onion and cook for 2 minutes. Stir in 1 diced red bell pepper, 2–3 minced garlic cloves, and the spices (2 tsp chili powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried oregano, ½ tsp cumin, 1 tsp salt). Cook for 2–3 minutes.
- Stir in 1 cup long-grain rice, then pour in 2 cups chicken broth and 2 cups tomato purée. Mix well and bring to a boil.
- Return the seared chicken breasts to the pan, reduce heat to low, cover, and cook for 18–20 minutes, stirring the rice halfway through to prevent sticking.
- Toward the end of the rice cooking time, preheat the oven to 425°F (220°C).
- Remove the cooked chicken breasts, cut into small bites, then return to the pan with the rice. Add 1 can (398 ml/14 oz) black beans, drained and rinsed, and stir well. Adjust seasoning if needed.
- Cut corn tortillas into quarters (triangles). Arrange them on top of the rice. Sprinkle evenly with 2 cups shredded cheddar.
- Bake for 12–15 minutes, until the tortillas are crispy. If needed, finish under the broiler for extra crunch.
- Top with your favorite garnishes: sour cream, cilantro, radishes, lime juice, or hot sauce.
