From the Pantry Butler kitchen
Chicken Enchilada Rice Bake
Ingredients
- 2 lbs boneless, skinless chicken breast, cut into bitesized pieces
- 1½ cups jasmine rice, uncooked
- 1 can (10 oz) mild red enchilada sauce
- 1 3/4 cups chicken broth
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 cup corn, drained
- 1 can black beans, drained and rinsed
- 1 small can mild diced green chiles
- 2 tbsp minced garlic
- 100g reduced-fat Mexican-blend cheese
- 2 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
How Adam Wolfe makes it
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