One-Pot Chicken Enchilada Rice

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Pork and beef chorizo

  2 oz or 57g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Seasoning mix, dry, taco, original

  6 tsp or 21g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 350°F.
2. Heat a large pan over medium heat and add the olive oil. Cook the chopped chicken until golden brown, about 5-7 minutes, then remove and set aside.
3. In the same pan, add the chopped onion, garlic, chorizo, and peppers. Sauté for 5 minutes.
4. Return the chicken to the pan and add the taco seasoning, rice, chopped tomatoes, chicken stock, and kidney beans. Mix well.
5. Cover with a lid and bake in the oven for 20 minutes.
6. Remove from the oven, sprinkle cheese on top, and bake uncovered for another 25 minutes.
7. Serve and enjoy!

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