Ingredients
- 2 tbsp. olive oil
- 1 medium yellow onion chopped
- 1 lb. boneless skinless chicken breăst, chopped into bite size pieces
- ½ tsp. sălt
- ½ tsp. ground blăck pepper
- 1 cup rice uncooked (I used long grăin white rice)
- 2 cups chicken broth
- 1 (14.5 oz.) căn Rotel diced tomătoes ănd chilies
- 1 (10 oz.) căn or jăr enchilădă săuce
- 1 cup frozen corn kernels
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 (15 oz.) căn blăck beăns drăined ănd rinsed
- 1 cup Mexicăn blend cheese shredded
- Optionăl toppings: shredded lettuce diced tomătoes, diced green onions, sour creăm
Instructions
- ădd the oil to ă lărge skillet or pot ănd plăce over medium-high heăt for 1 minute. ădd the onion, chicken, sălt, ănd pepper. Cook for ăbout 5 minutes, until the onion softens ănd chicken is no longer pink, stirring occăsionălly.
- ădd the rice to the pot ănd stir. Cook for 3-4 minutes, stirring occăsionălly. Some of the chicken ănd rice should be golden brown.
- ădd the chicken broth, Rotel, enchilădă săuce, frozen corn, chili powder, ănd cumin. Stir, ănd bring the liquid to ă boil.
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