One Pot Wonder Chicken Enchilada Bowls Recipe
Try this One Pot Wonder Chicken Enchilada Bowls Recipe recipe, or contribute your own.
Try this One Pot Wonder Chicken Enchilada Bowls Recipe recipe, or contribute your own.
- 2 cups chicken broth
- 1 medium yellow onion chopped
- 2 tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 lb. boneless skinless chicken breast chopped into bite size pieces
- 1/2 sp. salt
- 1/2 sp. ground black pepper
- 1 cup rice uncooked (i used long grain white rice)
- 1 14.5 oz. can rotel diced tomatoes and chilies
- 1 10 oz. can (or jar) enchilada sauce
- 1 cup frozen corn kernels
- 1 15 oz. can black beans drained and rinsed
- 1 cup mexican blend cheese shredded
- optional toppings: shredded lettuce diced tomatoes, diced green onions, sour cream
- Carbohydrate 7.58461333333333 g
- Cholesterol 370.2889291 mg
- Fat 78.0708567313333 g
- Fiber 1.06757499361038 g
- Protein 99.2424072055 g
- Saturated Fat 23.1405894979444 g
- Serving Size 1 1 Serving (561g)
- Sodium 458.847062305556 mg
- Sugar 6.51703833972295 g
- Trans Fat 6.09038158127778 g
- Calories 1150 calories
Step-by-step
- Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
- Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
- Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
- Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).
- Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
- Serve warm with optional toppings.
Starch gelatinization dictates success in single-vessel rice dishes, requiring careful monitoring of liquid absorption to prevent gummy grains.
- Toast uncooked long grain white rice directly in the skillet for three to four minutes until light golden brown to develop a nutty exterior that resists breakdown during simmering.
- Maintain medium-high heat during the initial five-minute sear of chopped chicken breast and yellow onion, allowing moisture to evaporate before starches enter the pan.
- Stir drained black beans in off the heat at the very end of the twenty-minute absorption window to preserve their structural integrity rather than letting them turn to mush.
- Substitute brown rice at a one-to-one volume ratio only if increasing the chicken broth by half a cup and extending covered simmer time by fifteen minutes.
- Melt shredded Mexican blend cheese under a tight lid during a five-minute post-heat rest to achieve even distribution without scorching dairy solids.
Proper heat management ensures distinct grain separation while absorbing concentrated tomato and chili flavors. Controlled resting periods finalize melting without overcooking delicate poultry proteins.
