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One-Pot Chicken Enchilada Rice

Yields5 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

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?

 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!

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.