Description
This One Pot Chicken Enchilada Rice Casserole is a quick and flavorful meal combining tender chicken, aromatic spices, vegetables, and rice all cooked together in one pot. Topped with melted cheese and fresh cilantro, it’s a comforting, easy, and hearty dinner perfect for busy weeknights.
Ingredients
Scale
Protein and Vegetables
- 1 tbsp olive oil
- 400g (13oz) chicken breast, about 1/3″/1cm thick, sliced horizontally into thin steaks
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 red bell pepper/capsicum, diced
- 1 1/2 cups frozen corn (250g)
Liquids and Base
- 680g (24oz) tomato passata or crushed canned tomatoes
- 3 cups chicken broth or water (750ml)
Spices and Seasonings
- 1/2 tsp cayenne pepper (adjust to taste for spiciness)
- 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
Carbohydrates and Toppings
- 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 1 tablespoon of olive oil over medium-high heat in a large skillet to prepare for cooking the chicken and vegetables.
- Cook chicken: Add the sliced chicken breast to the skillet and cook each side for 2 minutes or until cooked through, then remove the chicken onto a plate and set aside.
- Sauté aromatics: If the skillet looks dry, add a little more oil. Add the diced onion and crushed garlic, cooking for about 1 1/2 minutes until they start to soften and become fragrant.
- Cook bell peppers: Add the diced red bell pepper and cook for an additional 2 minutes to soften the peppers.
- Add liquids and spices: Pour in the tomato passata or crushed canned tomatoes, chicken broth or water, and add the cayenne pepper, dried oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. Stir to combine and bring the mixture to a simmer.
- Add rice: Stir in the uncooked rice, cover the skillet with a lid, then reduce the heat to medium-low. Cook covered without stirring for about 15 to 18 minutes, until the rice is tender and most of the liquid is absorbed.
- Shred chicken: While the rice cooks, shred or roughly chop the cooked chicken breasts into bite-sized pieces.
- Combine and cheese: Once the rice is cooked, quickly stir the shredded chicken through the rice and tomato mixture. Sprinkle the grated cheese evenly over the top.
- Broil cheese: Place the skillet or transfer contents to an oven-safe dish and broil under a grill until the cheese is golden brown, bubbly, and melted, about 3 to 5 minutes.
- Serve: Garnish with freshly chopped cilantro or coriander if desired and serve hot.
Notes
- Note 1: For best texture, slice the chicken breasts horizontally into thin steaks approximately 1/3 inch (1 cm) thick.
- Note 2: Tomato passata or crushed canned tomatoes are interchangeable; use whichever is available.
- Note 3: Do not stir the rice while cooking so it can absorb the liquid evenly and cook through properly.
- Note 4: Use white rice of any grain length (short, medium, or long) but keep rice quantity at 1 1/2 cups uncooked.
- You can adjust the cayenne pepper quantity to control spiciness.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole, One Pot Meal, Main Dish
- Method: Sautéing, Simmering, Broiling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/4 of recipe (approx. 350g)
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken casserole, enchilada rice, one pot dinner, Mexican inspired, easy weeknight meal, cheesy chicken bake
