One-Pot Chicken Enchilada Rice

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One-pot meals make mid-week cooking a doddle. Throw everything into the one pan, all the ingredients take on a delicious flavour and you’ve hardly got any washing up to do either. What’s not to like?

One-pot meals make mid-week cooking a doddle. Throw everything into the one pan, all the ingredients take on a delicious flavour and you've hardly got any washing up to do either. What's not to like?

Category

If you're a fan of our Cajun Chicken Jambalaya or the Mexican lasagne from the High Protein Handbook 2 or the one-pan Mexican Beef from the High Protein Handbook 3, then you're going to LOVE this recipe!

Firstly the dish is extremely easy to make. Secondly, the chorizo, Mexican seasoning and the yummy cheese means that it tastes delicious. Thirdly, thanks to kidney beans and chicken, it's packed with protein and delivers 37g per serving. 

If you're looking for a quick dish to make mid-week that the whole family, including any fussy kids will actually like that's good for them, then this recipe for one-pot chicken enchilada rice is one to add to your repertoire. 

Nutrition Facts

Serving Size 1 portion

Servings 5


Amount Per Serving
Calories 478
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 60g20%
Protein 37g74%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields5 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 1 tsp coconut oil
 500 g chicken breast, chopped
 2 garlic cloves, chopped
 1 red onion, chopped
 1 red pepper, chopped
 1 green pepper, chopped
 50 g chorizo
 300 g brown rice
 700 ml chicken stock
 2 tbsp Mexican or fajita seasoning mix
 400 g chopped tomatoes
 400 g can of kidney beans, drained
 100 g low fat cheddar, grated
1

Preheat an oven to 180 degrees Celsius.

2

Heat a large pan on the hob on a medium heat and add the coconut oil. Add the chicken and cook for a few minutes until golden brown. The remove from the pan and set aside.

3

Add the onions, garlic, chorizo and peppers and gently fry for 5 minutes.

4

Add the chicken back to the pan along with the Mexican seasoning, uncooked rice, chopped tomatoes, stock, black pepper and kidney beans to the pan and give everything a good mix through.

5

Cover with a lid and place into the oven for 20 minutes.

6

Remove from the oven, sprinkle the cheese on top and place back into the oven, uncovered and cook for 25 minutes more.

7

Serve and enjoy!

This is a delicious recipe for bacon and turkey chilli! #turkey #chilli

Ingredients

 1 tsp coconut oil
 500 g chicken breast, chopped
 2 garlic cloves, chopped
 1 red onion, chopped
 1 red pepper, chopped
 1 green pepper, chopped
 50 g chorizo
 300 g brown rice
 700 ml chicken stock
 2 tbsp Mexican or fajita seasoning mix
 400 g chopped tomatoes
 400 g can of kidney beans, drained
 100 g low fat cheddar, grated

Directions

1

Preheat an oven to 180 degrees Celsius.

2

Heat a large pan on the hob on a medium heat and add the coconut oil. Add the chicken and cook for a few minutes until golden brown. The remove from the pan and set aside.

3

Add the onions, garlic, chorizo and peppers and gently fry for 5 minutes.

4

Add the chicken back to the pan along with the Mexican seasoning, uncooked rice, chopped tomatoes, stock, black pepper and kidney beans to the pan and give everything a good mix through.

5

Cover with a lid and place into the oven for 20 minutes.

6

Remove from the oven, sprinkle the cheese on top and place back into the oven, uncovered and cook for 25 minutes more.

7

Serve and enjoy!

One-Pot Chicken Enchilada Rice