One-Pot Chicken Enchilada Rice

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Pork and beef chorizo

  2 oz or 57g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  6 tsp or 5g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Kidney beans

  All types, mature seeds, canned

  1 ½ cup or 384g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 350° and position a rack in the center. Use a large, oven-safe pot or deep skillet with a tight-fitting lid (or plan to cover tightly with foil).
2. Set the pot over medium heat and add the olive oil. Add the chopped chicken and cook, stirring occasionally, until lightly browned, 5–7 minutes; transfer to a plate.
3. In the same pot, add the onion, garlic, chorizo, red bell pepper, and green bell pepper. Sauté until just softened and fragrant, about 5 minutes.
4. Return the chicken to the pot. Stir in the taco seasoning, rice, tomatoes, chicken stock, and kidney beans until evenly combined and the rice is submerged.
5. Cover with the lid (or tightly with foil) and bake for 20 minutes.
6. Uncover, gently stir, then sprinkle the cheddar over the top. Bake uncovered until the cheese is melted, most liquid is absorbed, and the rice is tender, about 25 minutes.
7. Let rest 5 minutes before serving. Taste and adjust seasoning if desired.