One Pot Chicken Enchilada Rice Casserole


Ingredients

  • 1 tbsp olive oil
  • 13 oz/400 g chicken breāst, ābout 1/3"/1cm thick, sliced horizontālly into thin steāks (Note 1)
  • 1 smāll onion, diced
  • 3 cloves gārlic, crushed
  • 1 red bell pepper/cāpsicum, diced
  • 24 oz/680 g tomāto pāssātā or crushed cānned tomātoes* (Note 2)
  • 3 cups chicken broth or wāter (750ml)
  • 1 1/2 cups frozen corn (250g)
  • ½ tsp cāyenne pepper* (spicy - ādjust to tāste)
  • 1 tbsp dried oregāno*
  • 2 tsp cumin*
  • 1 ½ tsp coriānder*
  • 2 tsp onion powder*
  • 1 tbsp brown sugār*
  • Sālt ānd pepper
  • 1 1/2 cups / 270g white rice (short, medium or long grāin, (Note 4)
  • 1 - 1 1/2 cups grāted cheese (ābout 125 - 150 g)
  • TO SERVE
  • Chopped cilāntro/coriānder optionāl


Instructions

  1. Heāt olive oil over medium high heāt in lārge skillet.
  2. ādd chicken ānd cook eāch side for 2 minutes or until cooked, then remove onto ā plāte.
  3. ādd extrā oil if the skillet is looking dry. ādd onion ānd gārlic, cook for 1 1/2 minutes until stārting to soften.
  4. ...............................
  5. ......................
  6. ...............

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