Description
A flavorful one-pot chicken enchilada rice casserole combining tender chicken, savory spices, tomatoes, and rice, finished with melted cheese for a comforting, easy-to-make meal.
Ingredients
Scale
Protein
- 400g (13oz) chicken breast, about 1/3″/1cm thick, sliced horizontally into thin steaks
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 red bell pepper/capsicum, diced
- 1 1/2 cups frozen corn (250g)
Liquids & Base
- 1 tbsp olive oil
- 680g (24oz) tomato passata or crushed canned tomatoes
- 3 cups chicken broth or water (750ml)
Spices & Seasonings
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 1/2 tsp coriander
- 2 tsp onion powder
- 1 tbsp brown sugar
- Salt and pepper, to taste
Others
- 1 1/2 cups (270g) white rice (short, medium or long grain), uncooked
- 1 – 1 1/2 cups grated cheese (about 125 – 150 g)
- Chopped cilantro/coriander (optional, for garnish)
Instructions
- Heat the Oil: Heat olive oil over medium-high heat in a large skillet to prepare for cooking the chicken.
- Cook Chicken: Add the sliced chicken breast to the skillet and cook each side for 2 minutes or until cooked through; then remove and place on a plate.
- Sauté Aromatics: Add extra olive oil if needed, then add diced onion and crushed garlic to the skillet. Cook for about 1 1/2 minutes until they begin to soften.
- Cook Bell Peppers: Add the diced red bell pepper to the skillet and cook for an additional 2 minutes to soften.
- Add Liquids and Spices: Pour in tomato passata or crushed tomatoes, chicken broth or water, frozen corn, cayenne pepper, dried oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. Stir to combine and bring to a simmer.
- Add Rice and Simmer: Stir in the uncooked rice, cover the skillet with a lid, reduce heat to medium-low, and cook without stirring until rice is tender and most liquid is absorbed, approximately 15 to 18 minutes.
- Prepare Chicken: While the rice cooks, shred or roughly chop the cooked chicken breasts.
- Combine and Cheese: Once rice is cooked, quickly stir the shredded chicken into the skillet. Sprinkle grated cheese evenly over the top, then place the skillet under the broiler/grill until the cheese is melted, golden, and bubbly.
- Serve: Garnish with chopped cilantro/coriander if desired, and serve warm for a hearty meal.
Notes
- Note 1: Slicing chicken thinly ensures quick, even cooking in the skillet.
- Note 2: Tomato passata provides a smooth sauce texture; canned crushed tomatoes can be used as a substitute.
- Note 3: Avoid stirring the rice while cooking to get perfectly cooked grains without mushiness.
- Note 4: Any type of white rice (short, medium, or long grain) can be used according to preference.
- Adjust cayenne pepper to control spiciness.
- If a milder version is preferred, omit cayenne pepper.
- The recipe is flexible; cheese type can be cheddar, Monterey Jack, or a Mexican blend for best flavor.
