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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

Preheat an oven to 180 degrees Celsius.


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.


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


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.


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


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


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.