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Easy One-Pot Chicken Enchilada Rice Skillet Recipe for Quick Dinner

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A quick and easy one-pot chicken enchilada rice skillet that combines tender chicken, fluffy rice, and rich enchilada sauce for a comforting weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 1 cup store-bought red enchilada sauce
  • 1 ½ cups chicken broth (low sodium preferred)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 small bell pepper, diced (optional)
  • 1 cup shredded Mexican blend cheese or cheddar
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional garnish)

Instructions

  1. Prep your ingredients: Chop the chicken into bite-sized pieces, dice the onion and bell pepper, and mince the garlic. Measure out your rice, spices, broth, and enchilada sauce. (Time: 10 minutes)
  2. Heat the skillet: Warm 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken pieces, season with salt and pepper, and sauté until browned on all sides but not fully cooked through—about 4-5 minutes. Remove chicken and set aside. (Time: 6 minutes)
  3. Sauté the veggies: In the same skillet, add the chopped onion and bell pepper. Cook for about 3-4 minutes until softened and fragrant. Add the minced garlic and spices (chili powder, cumin, smoked paprika) and stir for another 30 seconds to toast the spices gently.
  4. Add rice and liquids: Stir in the uncooked rice, coating it with the oil and spices for a minute. Pour in the chicken broth and enchilada sauce, stirring to combine well. Scrape the bottom of the pan to release any browned bits for extra flavor.
  5. Return chicken to skillet: Nestle the partially cooked chicken pieces back into the rice mixture evenly.
  6. Simmer and cover: Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and let it cook undisturbed for about 18-20 minutes, or until the rice is tender and the chicken is cooked through. Avoid lifting the lid too often.
  7. Add cheese and finish: Once the rice is cooked, sprinkle the shredded cheese evenly over the top. Cover again for 2-3 minutes, allowing the cheese to melt into a bubbly, gooey layer.
  8. Garnish and serve: Remove from heat and let it rest for 5 minutes. Sprinkle chopped fresh cilantro on top before serving.

Notes

Do not lift the lid too often during cooking to keep steam trapped and rice tender. Brown the chicken but do not fully cook before simmering with rice. Add cheese at the end and cover briefly to melt without overcooking. For dairy-free, substitute cheese or omit. For extra heat, add jalapeños or cayenne pepper. Brown rice can be used but requires longer cooking time and more liquid.

Nutrition

Keywords: one-pot, chicken, enchilada, rice, skillet, quick dinner, easy recipe, weeknight meal, comfort food

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